Mexican pepper bake

Step 1: Liquidise 3 capsicums and 2 ⅛ oz cashew nut powder with ½ cup water until smooth.

Step 2: Make the white sauce: melt 2 ⅛ oz butter in a saucepan over a medium heat, stir in 1 oz plain flour and cook for 2 minutes without browning. Off the heat, whisk in 2 cups milk a little at a time, then stir over the heat for about 5 minutes until it boils and thickens. Season with ¼ tsp ground white pepper and ½ tsp salt.

Step 3: Heat 1 tbsp oil and sauté 2 onions for 5 minutes until brown. Add the capsicum-cashew mixture and cook for 3 minutes.

Step 4: Add 11 ½ oz corn kernels, 12 baby potatoes, 3 ½ oz cooked spaghetti, 1 tsp chilli paste, 1 tsp garlic paste, 2 green chillies, ½ tsp salt and ¼ tsp ground black pepper.

Step 5: Add the white sauce and half of 1 ¾ oz cheese and cook for 3 minutes.

Step 6: Heat the oven to 350°F. Pour the mixture into a baking tray, sprinkle with the remaining 1 ¾ oz cheese and garnish with 1 capsicum.

Step 7: Bake for 15 minutes until the cheese is golden. Serve hot with tomato ketchup and chilli sauce.