- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 aubergines, cut into chunks
- 2 large garlic cloves, crushed
- 16 sundried tomatoes, roughly chopped, plus 1 tbsp of their oil
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 400g spinach, washed
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 50g plain flour
- 400ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 125g cheddar, grated, plus extra to top
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 800g ready-made mashed potato (fresh not frozen)
Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.