Preparation / Directions:
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 4/180 øC/350 øF. 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.