Name: Winter Vegetable Pan Haggerty
Yield: Serves 4
Cuisine: British
Ingredients: 200 g (7 oz, 1 cup) potatoes, cut into fine matchsticks or coarsely grated; Salt & freshly ground black pepper; 4 (5) tablespoons vegetable oil; 200 g (7 oz, 1 cup) turnips, cut into fine matchsticks or coarsely grated; 200 g (7 oz, 1 cup) swede, cut into fine matchsticks or coarsely grated; 1 onion, thinly sliced; 75 g (3 oz, ¾ cup) Cheddar, grated; 75 g (3 oz, 6 tablespoons) unsalted butter, melted

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Pan Haggerty originates from Northumbria and is normally just potatoes, onions and cheese layered in a frying pan and cooked on top of the stove. My version uses a selection of root vegetables for colour and flavour and is baked in the oven rather than fried. It’s good served with gammon but also makes a very nice vegetarian dish.