Another winter warmer for your recipe arsenal! This recipe is naturally gluten free and vegan.
1 large baking potato
1/2 a courgette
1/4 yellow pepper
1 carton of passata
Dried sage to taste
Dried thyme to taste
- Bake the potato for 1 hour – 1 1/2 hours on gas mark 7, turning halfway.
- Chop and shallow fry the vegetables. Add the herbs and the passata
- Slice the potato in half and top with the sauce
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