Ingredients Potatoes - 4 large, very thinly sliced Red onion - 1, sliced Chopped tomatoes - 2 400g tins Parsley - 1 handful Evaporated milk - 150 ml Sweetcorn - 540 g Olive oil - 1 tbsp Mozzarella - 125 g
Methods 1) Place the sweetcorn and evaporated milk in a blender and blend to combine. 2) Heat the oil in a frying pan and when hot add the sweetcorn mixture. Cook for 5 to 10 minutes until thickened. 3) Meanwhile, clean the blender bowl and add the tomatoes with their juices and parsley. Blend until the parsley has been chopped fine. Add the mozzarella to the frying pan and stir well. 4) Spread the potato slices over the base of a slow cooker. 5) Add the onion on top and then cover with the tomatoes and parsley. 6) When the mozzarella has melted pour the sweetcorn topping on top of the tomatoes. Cook on high for 4 hours or on low for 6-8 hours.