This lovely combination of fresh seasonal vegetables, floury potato and golden, creamy Camembert topping makes an excellent vegetarian main course for a miserable winter’s day.
200gsavoy cabbage, diced
1clove of garlic, crushed, peeled and chopped
1-2green chillies, diced
freshly ground black pepper
150gCamembert, finely sliced
Heat the oven to 180°C/gas 4. Cook the potatoes for 15 minutes, then drain and, when cool enough, cut into 3cm cubes and place in a bowl. Add the diced cabbage, garlic, chilli, seasoning and egg, and mix well. Oil a metal baking dish with some of the olive oil and place in the oven to heat. Add the remaining oil to the potato mixture. Remove the baking dish from the oven, spoon in the potato mixture, add the tomatoes and top with the finely sliced Camembert. Bake for 45 minutes until golden.