Autumn Casserole

This is a most accommodating recipe; it goes well with almost anything, is very simple to prepare and can be easily adapted to suit varying numbers of people. It does need a long cooking time but it can be kept waiting and is ideal for a party. The quantities given below would feed four people as a vegetarian dish, or six people with a meat or fish dish.


  • 1 lb (450 g) potatoes, washed and cut into small dice
  • 1 small aubergine (8–12 oz/225–350 g), diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 8 oz (225 g) onions, finely chopped
  • 1 lb (450 g) courgettes, sliced
  • A few okra (optional), sliced
  • 2 tablespoons tomato purée or 14 oz (400 g) tin tomatoes
  • 2 cloves garlic, chopped
  • Chopped parsley
  • 4 teaspoons paprika
  • 5 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 1 lb (450 g) tomatoes


Put all the vegetables except the fresh tomatoes into a casserole dish with the garlic and parsley and then stir in the paprika, 3 tablespoons of the oil and the seasoning. Slice the fresh tomatoes over the top and sprinkle with the rest of the oil.

Cook uncovered at gas mark 7/425°F/220°C for 20 minutes, then lower to gas mark 3/325°F/170°C for a further 1–1½ hours or until the vegetables are cooked through. Can be eaten hot or cold.

‘The King (George III) … complained that he had not what he liked to eat. “Why not?” said Willis. “If it is to be had in your Three Kingdoms your Majesty shall have it.”

‘“Shall I? Then let me have beef and potatoes.”’

From A Year with the Ladies of Llangollen by Elizabeth Mavor, 1971.