Sweetcorn and Tomato Bake

This dish is creamy, nutty and very tasty and particularly delicious with warm, crusty French bread. Try it this week, it makes a warm hearty lunch.

Ingredients: (serves 4)
3tbs vegetable oil
1 garlic clove - peeled
275g tomatoes - cut into wedges
1 green pepper - cored, deseeded and chopped
325g can sweetcorn
pinch of grated nutmeg
2tbs unsalted peanuts- chopped
5tbs double cream
1 medium egg yolk
2 medium egg whites
salt and pepper

Method:

• Heat the oven to 220'C or Gas Mark 7
• Heat the oil in a frying pan, add the garlic and fry until golden brown then remove the garlic but not the oil.
• Add the tomatoes and green pepper and fry for 5 minutes. Add the sweetcorn with the juice from the can, the nutmeg and a dash of salt and pepper.

• Cook over a low heat for about 8 minutes then pour into an ovenproof dish and stir in the peanuts.
• Mix the cream with the egg yolk and stir into the vegetable mixture in the dish.
• Whisk the egg whites until they make stiff peaks, then fold into the vegetable mixture with a metal spoon.
• Cook in the oven for 25-30 minutes.   
• Serve with fresh crusty French bread.