Eating In

4oz chick peas, soaked overnight and cooked until tender (tinned will do)
3oz green split peas or similar, cooked
3oz whole lentils, cooked
2oz each of carrots, swede and celeriac
1 small red pepper
1 heaped tbsp fresh mixed herbs
1 tsp each of mace and cayenne
salt and pepper
4oz soft goats’ cheese
1½ lbs potatoes
8 oz tomatoes
milk and butter
grated parmesan
Pre heat the oven to 190°C, Gas 5. Put the potatoes on to boil, or steam. Chop the vegetables into small dice and fry in oil until they soften and are tinged gold at the edges. Add the cooked pulses, herbs, spices, salt and pepper, mix well and continue to cook. Spoon into a baking dish. Skin the tomatoes, slice and cover the mixture. When the potatoes are done, mash them with salt and pepper, goats cheese, butter and milk. Spread over the other ingredients in the dish. Sprinkle over the parmesan cheese. Bake the pie until the top is lightly browned.