Corn, Mushroom, Pepper And Potato Puddings - cooking recipe

Ingredients

4 None medium potatoes, coarsely chopped
1/4 cup milk
3 tbsp butter
2 tsp olive oil
2 cloves garlic, minced
1 None fresh long red chili, finely chopped
1 None medium onion, coarsely chopped
1 1/4 lb fresh corn cobs, kernels removed
1 None medium red pepper, coarsely chopped
5 oz mushrooms, coarsely chopped
3 oz low-fat Cheddar cheese, coarsely grated

Preparation

Preheat oven to 400\u00b0F.
Boil, steam or microwave potatoes until tender. Drain. Transfer to a large bowl and mash with milk and butter until smooth.
Heat olive oil in a frying pan over medium heat. Cook garlic, chili and onion, stirring, until onion softens. Add corn, pepper and mushrooms. Cook, stirring, until corn is tender. Stir in 1/2 of the cheese. Distribute between 4 - 10.5 oz ramekins. Top with mashed potatoes and remaining cheese.
Place ramekins on a baking tray and bake for 25 mins, or until heated through and cheese is lightly browned.