Instructions: Heat the oven to 180 C, 350 F or Gas Mark 4.

Heat the oil in a heavy-based frying pan, add the onions and saute them until they are soft.

Remove the onions and then saute the peppers until soft.

Replace the onions and add the chillies, if using, the tomato puree, crumbled stock cube, salt, pepper, sugar and coriander if available.

Add the water, stir and cover. Simmer gently for 5 minutes and then mix in the cheese and cream.

Transfer the mixture to an ovenproof dish and bake for 15 minutes or until the cheese melts.

Variation: to make this into a main-course dish in its own right, add 225g

(8oz) cold roast pork with the cheese and cream before baking. Serve wrapped in soft, warm tortillas.

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