30 ml (2 tbsp) oil
1 large onion, finely chopped
1 green pepper, de-seeded and chopped
175 g (6 oz) bacon, chopped
125 g (4 oz) closed cup mushrooms, sliced
400 g (14 oz) can chopped peeled tomatoes
60 ml (4 tbsp) tomato puree
30 ml (2 tbsp) worcestershire sauce
1.25-2.5 ml (¼-½ tsp) cayenne pepper
198 g (7 oz) can sweetcorn kernels, drained
275 g (10 oz) macaroni, cooked and drained
125 g (4 oz) mature cheddar, grated
25 g (1 oz) dried breadcrumbs
Heat the oil and cook onion and pepper until just soft. Add the bacon and cook for 2 minutes. Add the mushrooms and cook for a further minute.
Stir in the tomatoes, tomato puree, worcestershire sauce, cayenne, sweetcorn, and macaroni, then cook over a gentle heat for 5 minutes.
Stir in ¾ of the cheese. Turn into a warmed heatproof dish.
Quickly mix the remaining cheese and breadcrumbs together and sprinkle over the top.
Cook under a pre-heated grill until cheese has melted and turned golden brown.
Did You Know?
The British tomato industry has a glasshouse area of 200Ha, that’s twice the area of all the football pitches added together in the British professional leagues and getting bigger!