INGREDIENTS
2 tbsps
olive oil
1 large
onion
2 sticks
celery
1 large
carrot
1
courgette
2
garlic cloves
1/2 tsp
chilli flakes
1/2 tsp
oregano
100 gs
brown basmati and rice mix
500 mls
vegetable stock
2
g tin tomatoes
400 gs
tin beans in water
400 gs
tin lentils in water
2 tbsps
sun-dried tomato purée
150 gs
mature cheddar
2 tbsps
breadcrumbs
1 serving
salt and pepper