Sprinkle the remaining cheese over the top. Bake for 35–40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables.
A simple and versatile slow cooker vegetable soup that’s perfect for an easy lunch or supper. Any leftovers will keep very well in the fridge for a couple of days, or can be frozen. Heat the oil ...