Recipe for Shirley Poppy Bake From Margi Clarke 
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Yield:
1 servings
Ingredients:
Amount Ingredient
225 gm Yellow split peas, dry weight
1 x Clove garlic
1 tbl Vegetarian Worcester sauce
450 gm Mixed vegetables, sliced or chopped choose from courgettes, mushrooms, leeks, fresh peas, broccoli florets, onion, green beans etc.
1 tbl Olive oil
14 gm Margarine
1 tbl Plain flour, sieved
450 ml Well flavoured vegetable stock
1 tbl Grain mustard
1 x Glass vegetarian red wine
55 gm Breadcrumbs
Instructions:
Instructions: 1. Boil yellow split peas for 8-10 minutes in plenty of water, with the garlic and Worcester sauce. Drain and leave to one side.

2. Saute the vegetables in the olive oil for 10 minutes

3. Toss with the split peas and put in a greased baking dish.

4. Melt the margarine in a frying pan, add the flour and brown.

5. Gradually add the vegetable stock, stirring to ensure a smooth gravy, add the mustard and the red wine. Pour the gravy over the split peas and vegetables.

Cook for 40 minutes on 230 C/460 F/Gas Mark 7.

6. Mix together the breadcrumbs and cheese and sprinkle over the top. Put it back in the oven and turn the oven up to crisp the top.

7. Serve with roast potatoes and vegetables. Any left over can be served cold the next day.

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