1 Preheat the oven: 190 °C/375°F/Gas Mark 5.

2 Place the onions into a non-stick pan and dry fry, stirring frequently. Add the peppers, mushrooms, courgettes and tomatoes, place a lid on the pan and cook for 5 minutes.

3 In a pan blend the cornflour with the vegetable stock, salt and pepper. Bring to the boil, stirring continuously.

4 Place the vegetables into a casserole dish and pour the stock over the top, sprinkle with the basil and parsley.

5 Place the freshly cooked sliced potatoes over the vegetables and sprinkle with the cheese.

6 Bake in a preheated oven for 45 minutes until golden brown, serve hot with unlimited salad.