2 tbsp olive oil
8 rashers smoked back bacon, roughly chopped
2 stalks celery, sliced
2 large carrots, diced
4 tomatoes, peeled and chopped
2 tsp tomato purée
570ml/1 pint low FODMAP vegetable stock
6 large potatoes, peeled and sliced
1 small gluten free baguette, thinly sliced
40g/2oz medium strength lactose free cheddar
handful parsley, chopped, to garnish
Preheat the oven to 200C/400F/Gas 6. Heat one tablespoon of olive oil in a frying pan over a medium heat.
Add the bacon and cook for 2-3 minutes or until the bacon is cooked.
Add the carrots and celery, then fry gently for five minutes or until they are softened.
Stir in the tomatoes and tomato purée and simmer for five minutes then pour in the low FODMAP vegetable stock.
Spoon the mixture into an oven dish, then top with the potato.
Place into the oven for 40-45 mins, then remove. Sprinkle with the cheese, then cook until the lactose free cheese has melted.
Whilst the cheese is melting, slice the gluten free baguette and toast it.
Serve into a warm serving bowl and garnish with parsley. Serve with the grilled gluten free toast on the side.
Recipe adapted from: Good Food