Recipe
for :
  One
of the UK's favourite chefs, Brian
Turner, has smashed his way into the supermarket
to show the many tempting ways to use convenience potato
products and devised the ultimate recipe plan for the
British Potato Council - 'Seven Ways with Potatoes for
Seven Days'.
This
is one of the recipes he has created for the British
Potato Council.
 A
well-known TV chef, Brian Turner's early mentor was
the late food writer and broadcaster Michael Smith.
He has worked at many prestigious restaurants, including
Simpson's-in-the-Strand and Claridge's.
As
well as regular TV appearances on Ready Steady Cook
and Food and Drink, Brian was also resident chef
for many years on Granada's This Morning, eventually
having his own series Out to Lunch and Anything
You Can Cook.
Ingredients
10
sheets of lasagne pasta
2 tsp oil
1 small onion, finely chopped
1 clove garlic, crushed
125g / 4oz button mushrooms, sliced
2 tomatoes, chopped
125g / 4oz cooked carrots - cut into 5mm / 1/4 inch
cubes
125g / 4oz cooked broccoli, small florets
125g / 4oz courgettes- cut into 1cm / 1/2 inch cubes
300mls / 1/2 pt white sauce
50g / 2oz Cheddar cheese, grated
50g / 2oz Parmesan cheese
225g / 8oz pre-prepared herb roast potatoes
1 egg yolk
Salt & pepper
Method
- Cook
lasagne sheets in boiling salted water until 'al
dente', refresh under cold water and drain well
- Heat
1 tsp oil in a frying pan, add onion and garlic and
fry for 3 minutes, add mushrooms, cook for 2 minutes,
add tomatoes, season to taste and put to one side
- Heat
1 tsp oil, add courgettes and fry, add carrots and
broccoli and fry over a high heat
- Add
half the white sauce and the Cheddar cheese and mix,
season and put to one side
- Cut
the potatoes into slices 3mm / 1/8 inch thick
- Mix
the rest of the white sauce with the egg yolk and
half the parmesan
- Butter
an earthenware dish and lay pasta in the bottom and
put half the vegetable mix on this spread evenly
- Cover
this with pasta, spread this with half the mushroom/tomato
mix. Lay half the sliced potato on top
- Repeat
using pasta, vegetables, pasta and potatoes. Pour
the rest of the sauce over the potatoes
- Sprinkle
with the remaining parmesan and bake in an oven 220°C
/ gas mark 7 for 15 minutes
Serves
4
Preparation Time: 10 mins
Cooking Time: 15 mins
Brian
Turner
For
recipes and more information about potatoes, log on
to www.potato.org.uk
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