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Potatoes in a Spicy Sauce with Cheese

750 grams small new potatoes, scrubbed (1 1/2lb)
1 tablespoon polyunsaturated oil
1 onion, chopped
2 green peppers, de-seeded and chopped
1 tablespoon fennel seeds
1 teaspoon cumin seeds
pinch dried oregano
625 grams canned chopped tomatoes, (22oz)
100 grams mozzarella cheese, sliced (3 1/2oz)
salt and pepper to taste

Cook the potatoes in boiling water for 10-15 minutes or tender.
Drain and place in a greased ovenproof dish.

Heat the oil in a large saucepan, add the onion and green peppers,
and cook over a moderate heat for 10 minutes, stirring occasionally.

Add the fennel, cumin and oregano, and cook for a further 2 minutes
.

Add the tomatoes, season with pepper and simmer for 15 minutes or
until slightly thickened.

Meanwhile, preheat the oven to Gas Mark 4/180C/350F. Pour the
tomato mixture over the potatoes and bake for 25 minutes.

Remove from the oven and top with the cheese. Bake for a further
15-20 minutes or until golden.

Serve with a plain green vegetable, such as broccoli, or a mixed
salad.

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