Ingredients

• 45ml/3 tbsp sunflower oil

• 1 onion, sliced

• 1 fresh red pepper, sliced

• 1 sweet potato or 2 carrots, chopped

• 115g/4 oz chopped green beans

• 400g/14 oz baked beans

• 200g/7 oz can sweet corn

• 15ml/1 tbsp tomato puree

• 5ml/1 tsp barbecue spice seasoning

• 115g/4 oz cheese (preferably smoked), diced

• 450g/1 lb potatoes, thinly sliced

• 25g/1 oz butter, melted

• salt and ground black pepper

Serves 4-6

Method:

1. Preheat the oven to 190C. Heat the oil in a frying pan and gently fry the onion, pepper and sweet potato or carrots until softened but not browned.

2. Add the green beans, baked beans, sweet corn (and liquid), tomato puree and barbeque spice seasoning. Bring to the boil, then simmer for 5 minutes.

3. Cover the vegetable and cheese mixture with the sliced potato, brush with butter, season with salt and pepper and bake for 30-40 minutes until golden brown on top and the potato is cooked.