Vegetable Layer Bake

Using dried herbs instead of fresh keeps this vegetable bake not only super tasty but budget friendly too. Serving six this can last in the fridge for up to two days if you have any left over.

Cooking time? 1 hour and 40 minutes

Serves 4

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Ingredients priced from Asda

30g butter

2 onions, peeled and sliced £0.39

2 cloves garlic, peeled and sliced £0.39

1 celeriac, about 500g peeled £0.92

4 thyme sprigs, leaves removed

4 sage leaves, finely chopped

Salt and freshly ground black pepper

2 parsnips, about 300g £0.90

3 carrots, about 250g £0.75

3 largish potatoes, about 600g , thinly sliced £0.86

¾ litre hot vegetable stock £0.60

24 chipolata sausages, to serve £2

You’ll also need a 2 litre ovenproof dish

Total £6.81

Make it vegetarian by skipping the sausages and adding grated mature cheddar cheese, sprinkled with breadcrumbs instead. Or your favourite meat substitute. Have fun with It and make it your own!

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Cooking Method

Set the oven to 200°C/400°F/Gas Mark 6.

Grease the dish with a little of the butter and melt the rest in the frying pan. Add the onion, cover, and cook over a medium heat for 8 mins, then add the garlic and cook for another couple of minutes.

Meanwhile, thinly slice the celeriac and spread out in the dish. Top with half the cooked onion and herbs. Season well. Slice the parsnips and carrots thinly lengthways, arrange on top, then scatter the rest of the onion, herbs and more seasoning over. Arrange potatoes on top.

Pour the stock in. Cover the dish with buttered foil and bake, on a tray, for 45 mins. Remove the foil and cook for another 45 mins until the veg are soft and the potatoes are browned. Cook the sausages in the oven at the same time for about 30 mins.