Yorkshire Recipes

Main Meals

Vegetable Charlotte

Vegetable Charlotte is a thrifty recipe from the Dales and is a great way of using left-over vegetables. It can make a tasty meal on its own or as an accompaniment to a meat dish.


  • Around 4 oz (113g) breadcrumbs
  • 6 large, thin slices of bread spread sparingly with butter
  • 4 oz (113g) grated cheese
  • 3 small cooked and diced potatoes
  • 4 cooked and diced carrots
  • Half a pint (10 fl oz) white sauce
  • 1 egg
  • 8 oz (225g) cooked peas
  • 2 cooked and sliced onions
  • Any other cooked and diced vegetables you have to use up


  1. Grease a casserole dish and coat with bread crumbs
  2. Line the dish closely and evenly with the slices of bread, buttered sides turned into the greased sides of the dish; keep some slices back to make a lid
  3. Beat the egg and stir it into the sauce
  4. Mix the vegetables and cheese into the sauce
  5. Fill the lined mould with the sauce and vegetable mixture and cap it with the remaining slices of bread
  6. Bake in a moderate oven for 25-30 minutes until the bread is brown and crisp
  7. Loosen the sides with a knife and turn it out onto a dish.

Source: Mrs Appleby. Traditional Yorkshire Recipes (1982). Dalesman Publishing.

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