For a filling, delicious veggie meal, we love this British goat’s cheese and aubergine bake. The world-famous creamy cheese jazzes up the aubergines.



25g (1oz) butter

25g (1oz) plain flour

300ml (1/2 pint) milk

50g (2oz) mature Cheddar cheese, grated

1 tsp wholegrain mustard

440g jar tomato pasta sauce

2 medium aubergines, sliced

4 large tomatoes, sliced

1 tbsp chopped fresh rosemary or thyme

100g (4oz) British goat’s cheese (with rind), thinly sliced

Salt and freshly ground black pepper


Serves: 4

Prep time: 20 mins

Cooking time: 35 mins



1. Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Grease a large baking dish with 1 tsp butter.

2. Put the remaining butter into a non-stick saucepan with the flour and milk. Bring to the boil, stirring constantly with a small whisk to make a smooth sauce. Remove from the heat and add the Cheddar and mustard, stirring until melted. Season.

3. In a large baking dish, arrange layers of half the pasta sauce, half the aubergine slices and half the tomatoes Sprinkle with the rosemary or thyme and a little salt and pepper, then repeat the layers. Pour the cheese sauce on top, then arrange the goat’s cheese over the surface.

4. Bake for 35-40 minutes, until golden brown.