SWEETCORN AND TOMATO BAKE

Creamy, nutty and full of taste, this dish is delicious with warm, crusty French bread. An ideal Saturday 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 of sweetcorn
pinch of grated nutmeg
2tbs peanuts - unsalted and chopped
5tbs double cream
1 medium egg yolk
2 medium egg whites
salt and pepper

Method:

• Pre-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 take out 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 8 minutes and then pour into an ovenproof dish and stir in the peanuts.
• Mix the cream with the egg yolk and stir into the vegetable mixture.
• Whisk the egg white until they make stiff peaks, then fold into the vegetable mixture with a metal spoon.
• Cook in the oven for 30 minutes.
• Maybe sprinkle a little cheese on top on serving.

Enjoy!