Submitted by Scottish author Ailish Sinclair
Extremely simple and cheap – even if you’ve never cooked before you should manage this one!
6 or 7 medium sized potatoes, peeled
1 large can of baked beans in tomato sauce (approx 800g – you could use 2 standard size tins instead)
1 large onion, thinly sliced
2 or 3 sliced tomatoes
1 tablespoon of margarine for dotting over the top
1 tablespoon of sesame seeds for sprinkling on the top
other optional layers:
1 or 2 cups of left-over rice mixed with some soya milk and herbs
sliced mushrooms mixed with a little veg. oil and 2 cloves of crushed garlic
1 can of sweetcorn
1 can of spinach
Part-boil the potatoes for 5 or 6 minutes until starting to soften. Thinly slice them. In a large casserole or lasagne dish place a layer of potatoes then a layer of beans, then onion and repeat until all used up. That is the basic dish but you can add any other layers you like (experiment! Any tins lurking in the cupboard?), such as the garlic mushrooms, sweetcorn, spinach or rice ones above, making the last layer potatoes. Spread the sliced tomatoes over the top, dot with the marg. and sprinkle on the sesame seeds. Bake for about an hour or until the potatoes are soft at 190C/380F.
Pictured Bake cooking in an energy saving Halogen Oven.
Ailish Sinclair‘s debut novel, THE MERMAID AND THE BEAR, set in a fictional castle in Aberdeenshire, and featuring the 1597 Aberdeen witchcraft panic, is out Autumn 2019.