Food

Cheesy bubble and squeak with roast tomatoes

To use up leftover potatoes and vegetables

Mix 400g mashed potatoes, 200g cooked vegetables and 75g grated Eat Smart Cheddar.
Heat 1 tbsp vegetable oil in a large non stick frying pan (if you don’t have a frying pan that is large enough you may need to do this in two batches).
When the pan is hot add the potato mixture and shape into 4 rounds.
Press down flat and cook over a low for heat for 10 minutes or until a crust forms on the underside.
Turn and brown the other side.
To prepare the tomatoes slice 6 plum tomatoes in half and place on a baking sheet, brush with a little olive oil, sprinkle over crushed garlic, black pepper and thyme and cook for 15 minutes.
Add 3 halves of tomatoes to each plate.
Drizzle the balsamic vinegar over the tomatoes and serve with potato.oil and stir into chickpea mixture.

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