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!

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