Mixed Vegetable Ring

Ingredients

 * Butter - 110 g (4 oz),
 * Onion - 1 large sliced,
 * Mushrooms - 50 g (2 oz),
 * Courgettes - 2 sliced,
 * Aubergine - 175 g (6 oz) quartered and sliced,
 * Red pepper - 1 seeded and sliced,
 * Tomatoes - 3 skinned and chopped,
 * Milk - 215 ml (7 fl oz),
 * Plain flour - 110 g (4 oz),
 * Eggs - 3 beaten,
 * Walnut pieces - 40 g (1 oz) chopped,
 * Cotswold cheese - 110 g (4 oz) grated.

Directions
1. Pre-heat oven to 200C / 400F / Gas 6.

2. Melt 25 g (1 oz) of the butter in a large saucepan. Lightly fry the onion and mushrooms for 5 minutes, until softened.

3. Add the courgettes, aubergine and red pepper and cook for 5 minutes, stirring occasionally. Add the tomatoes.

4. Melt the remaining butter in a saucepan with the milk, then bring to a boil. Remove the pan from the heat, tip in all the flour and beat thoroughly with a wooden spoon. Allow to cool slightly, then beat in the eggs, a little at a time. Stir in the walnuts. Pipe or spoon around the edge of a well-greased 900 ml (1 pint) ovenproof serving dish.

5. Fill the centre with the vegetables. Bake for 35-40 minutes, until the pastry is risen and golden. Sprinkle with the cheese, return to the oven until the cheese has melted. Serve immediately.