Leek, sweetcorn and roasted pepper squares

Serves 10, ready in 1 hour and 20 minutes INGREDIENTS

Low calorie cooking spray 8 leeks, finely sliced 4 garlic cloves, peeled and crushed 2 red chillies, deseeded and finely chopped 800g roasted red peppers in brine from a jar, drained and finely chopped 600g canned sweetcorn kernels, drained 15 eggs, beaten 100g fresh Parmesan, grated Large handful of flat-leaf parsley, finely chopped

METHOD

1 Preheat your oven to 180C/fan 160C/ gas 4. Spray a large frying pan with low calorie cooking spray. Add the leeks, cover and cook over a low heat for 15 minutes, stirring often, until the leeks are tender.

2 Add the garlic, red chillies, peppers and sweetcorn and stir-fry over a high heat for 3-4 minutes.

3 Divide this mixture between 3 shallow baking trays, each about 30 x 20 x 5cm and lined with baking parchment. Spread out to cover the bases evenly.

4 Beat the eggs in a large bowl with the Parmesan. Season well and stir in the chopped parsley. Divide this mixture over the vegetables in the prepared baking trays.

5 Bake in the oven for 40 minutes, or until the eggs have set and the top is golden.

6 Leave them to stand for 15-20 minutes before cutting each tray into 12 equal-size squares. Serve 3 per person, warm or at room temperature.