The kids are home from school, here’s a quick filling recipe to keep them satisfied ‘til dinner!

Ingredients (Serves 4)

• 200g / 7oz. of self-raising white flour
• 85g / 3oz. of low-fat margarine
• 1 dessertspoon of semi-skimmed milk
• 1 medium onion, sliced
• 4 button mushrooms, sliced
• 1 x 400g / 14oz. tin of chopped tomatoes
• 50g / 2oz. of low-fat cheddar cheese, grated

What you will need

• Baking tray
• Frying pan
• Mixing bowl
• Wooden spoon

Method

1. Pre-heat the oven to 200°C / 400°F / Gas Mark 6
2. Add the chopped tomatoes to a frying pan. If using tinned tomatoes add the juice as well
3. Add the mushrooms and onion to the tomatoes and simmer gently for 5 minutes
4. Sieve the flour into a bowl. Rub in the margarine
5. Add the milk and mix to a stiff ball. Roll into a large ball around ½ inch in thickness
6. Place on a greased tin
7. Spread the tomato mixture on the base and sprinkle cheese, onion and mushrooms on top
8. Bake in the pre-heated oven for around 30 minutes, or until the base is cooked with a golden colour

Serving suggestions

Serve with a light and crispy side salad