For the filling:

    * 500ml bottle of dry cider
    * 2 vegetable stock cubes
    * 1.25kg (2 pounds 12 ounces) cooked vegetables
    * 1 tablespoon chopped fresh chives level
    * 142ml carton cream
    * Salt and freshly ground black pepper

For the topping:

    * 125g (4 ounces) jumbo oats
    * 60g (2oz) butter, melted
    * 60g (2oz mature) cheddar cheese, grated
    * Chives, for garnish


   1st Pour the cider into a large pot and add 300ml (½ pint) water and the bouillon cube.
   2nd Bring to a boil and then add the vegetables.
   3rd Reduce heat, cover the pan and cook the vegetables for 10 minutes.
   4th Remove the pan from the heat and use a slotted spoon the vegetables from the cooking liquid and give rise to an ovenproof dish.
   5th Sprinkle the chives over the vegetables.
   6th Boil the cooking liquid to reduce quickly in an uncovered pot on the amount by about half, then add the cream and continue cooking for a few minutes.
   7th Remove the pan from the heat, season to taste and pour over the vegetables.
   8th To the topping, stir the oatmeal in the melted butter, then stir in the grated cheese and plenty of freshly ground black pepper.
   9th Sprinkle the oat mixture over the vegetables.
  10th Beacon towards the top of the oven for 20-30 minutes until the topping is golden brown.
  11th Remove from the oven and serve immediately, garnished with fresh chives.

Nutrition information per serving

    * 417 Calories (kcal)
    * Fat 27.0g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.