I’ve spent months waiting impatiently for the conditions to be just right, biding my time and anticipating the day – this day – because today is the day I’ve been waiting for. It’s time for me to buy a jacket potato with beans and cheese from the jacket potato man.
I mean, sure, he’s been there all summer – I even walked past his stall several times, my head hanging low in an attempt to hide my identity, but he sees me, another traitorous customer walking straight past his van on their way to Pret. Well, I’m sorry Mr Potato Man, but who wants to eat hot potatoes in stifling heat?
But now that the nights are drawing in and the cold wind is smacking me in the face, I think yes, yes I will treat myself to a jacket potato the size of my head today – the irony being that they’re not even all that nice. Jacket Potato Man starts by ladling copious amounts of beans over a jacket spread with marge (he says it’s butter, but I know it’s marge). He then tops it with grated cheese that starts to sweat rather than melt because the jacket and the beans aren’t quite hot enough to melt the cheese. Back at my desk, though, I’m too hungry to care, so dive right in and instantly burn my mouth and oesophagus with molten hot potato because, for some reason, the middle of the jacket is the only part that’s actually hot – a bit like the centre of the earth. But despite all of this, I hoover it up and instantly fall into a deliciously warm carb coma and am useless at my job for the rest of the day.
So what is it about beans and cheese that’s so great? For me, it’s the nostalgia. After one bite I’m transported back to my sofa in Luton. Off sick from school I was allowed to eat my cheesy beans on toast on my lap in front of Supermarket Sweep. Such a simple memory, but one that invokes strong feelings of comfort, love and a longing for Dale Winton. So this is my tribute and homage to cheesy beans, baked in the oven and covered in melted cheese – a breakfast fit for an ‘90s TV show host. RIP Dale Winton.
Cheesy baked beans Serves 4 / Hands on time 15 mins / Total time 45 mins /V
1 tsp rapeseed oil
1 small red onion, diced
2 garlic cloves, peeled and chopped
½ tsp smoked paprika
1 can borlotti beans, rinsed and drained
1 tbs tomato purée
1 can chopped tomatoes
1 tbs red wine vinegar
1 tsp brown sugar
100g vegetarian medium cheddar, grated
Handful fresh parsley, chopped
Bread to serve
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. In a large oven-proof casserole dish, sweat the onions and garlic in a tsp of rapeseed oil on a medium to hight heat with the lid on for 5 minutes. Remove the lid and add ½ a tsp of smoked paprika, a good pinch of salt and a dash of water. Stir and cook for a further 2 minutes uncovered.
2. Add the tomato purée and stir in the chopped tomatoes, beans and red wine vinegar. Season with salt and pepper, sprinkle with a tsp of brown sugar and stir.
3. Place the lid on ajar and bake in the oven for 30 minutes. Meanwhile grate the cheese and chop the parsley.
4. Remove the beans from the oven and sprinkle evenly with the grated cheese. Pop the lid back on ajar and bake in the oven for a further 5 minutes. Once melted, removed from the oven, sprinkle with chopped parsley and spoon out onto hot buttered toast.
If you’ve had a go at making my baked beans or any of my other recipes, I’d love to hear about it @corrieheale email@example.com
V– Vegetarian ❄– Suitable for home freezing once cooled. Consume within 3 months.
I was shopping in my beloved Sainsbury’s today and got talking to an elderly man in the queue. His trolley was full of cakes, various pastries, walnut whips and a large pack of adult nappies – way more interesting than my own basket. He was quick to explain that the adult nappies were for his 80-year- old boyfriend, but unfortunately one pack only lasts him three days – TMI. When I suggested he go and get another pack, he explained he couldn’t carry the chocolate, cakes and the two packs of nappies on the bus, so I offered to give him and his nappies a lift.
In the car, I learned that not only was this eccentric old man a delight to talk to, but his name was Peter and he used to be a producer at the BBC. He spent the journey recounting all his worldly adventures, dropping casually into conversation that his tutor was none other than David Attenborough.
Sadly, when I pulled up outside his house, I had to say my goodbyes – he had afternoon tea to prepare – so I helped him with his bags and shook his lovely warm hand, only for him to present me with a box of walnut whips that I will treasure forever.
Oh, and so when I got home, I made cheese and onion puff pasties, but they were a total disaster, so I decided to sack off making another batch and retreat to my sofa to eat marmalade on toast for the rest of the afternoon. So, these are my second attempt and the reason you didn’t receive a blog yesterday, apologies.
Cheese and onion puff pasties Makes 4-5 pasties / Hands on time 45 mins / Total time 1 hr 10 mins /V❄ You’ll need: A rolling pin and a tea cup saucer (roughly 14 cm)
1 medium large baking potato (250g), skin on and chopped into cubes
250ml cold water
½ a vegetable stock pot or cube, I use Knorr
1 large onion (200g), peeled and finely chopped
150g mature vegetarian cheddar, grated
375g chilled ready rolled puff pastry
1 egg, beaten
1 tbs flour (for dusting)
1. Preheat an oven to 220°C/200°C fan/ 428°F/gas mark 7. In a casserole pot or large saucepan, add the chopped potatoes, stock pot and 250ml of cold water. Put on a high heat and bring to the boil. Continue to boil for 5 minutes.
2. Add the chopped onions and give it a good stir. Turn the heat down slightly and continue to cook for a further 8 minutes, stirring frequently (now is a good time to grate the cheese). Take off the heat, season well with salt and pepper and put the filling to one side to cool.
3. Roll out the ready rolled puff pastry and using a tea cup saucer as a stencil, cut out as many circles as you can before gathering up the trimmings and re-rolling to make more. Line 2 baking trays with baking paper and dust with a little flour. Place the pastry circles on them and using the back of a fork make little imprints along the edges of each circle.
4. Stir the grated cheese into the cooled potato and onion mixture and add another crack of black pepper to taste. Place a heaped tablespoon of mixture down the middle of each circle of pastry. Brush the imprinted edge with a little beaten egg, before folding over to create a half moon pillow. Seal by applying downward pressure with your finger tips and imprinting with the back of a fork. Cut 3 small slits in the top of each pasty with a sharp knife to allow the hot air to escape while baking.
5. Once all your pasties are filled, brush them with beaten egg, space out evenly on the baking trays and bake in the oven for 20 minutes or until golden brown. Leave to cool on the baking trays for 5 minutes before carefully transferring to a cooling rack. Serve warm or cool completely and enjoy cold as a snack. The pasties will last up to 3 days refrigerated in an air tight container.
If you’ve had a go at making my pasties or any of my other recipes, I’d love to hear about it @corrieheale firstname.lastname@example.org
V– Vegetarian ❄ Suitable for home freezing once cooled. Consume within 3 months.
Muffins seemed like a good idea until I realised I’d have to turn the oven on in my already stiflingly-hot flat. What the hell was I thinking? It’s 30°c in London today, I should be lying under a tree somewhere, sucking on a Calippo and reading a sonnet. But no, instead, I’m angrily chopping leeks and grating cheese in a bid to jazz up my breakfasts. Was it worth it? Well, it was for Jamie. I’d only eaten one before he got to them – they never had a chance.
Leek & cheese muffins Makes 6 large or 12 regular muffins / Hands on time 20 mins / Total time 45 mins + cooling / ❄ Dry:
2 leeks (150g) finely diced
100g vegetarian Italian hard cheese or *Parmesan, grated
Few sprigs of Thyme, leaves picked
¼ tsp Nutmeg
½ tsp dried parsley
½ tsp herbs de Provence
1 tbs pumpkin seeds (extra for sprinkling)
200g spelt or wholemeal flour
2 tsp baking powder
½ tsp bicarbonate of soda Wet:
2 large eggs
250g semi-skimmed milk
4 tbs rapeseed oil
1 tsp Dijon mustard
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. Line a tin with muffin cases and finely dice your leeks – put both to one side. Combine the dry ingredients together (excluding the leeks and a small handful of grated Italian hard cheese) in a large bowl and give it a good mix.
2. In a separate smaller bowl, whisk together the wet ingredients until fully incorporated.
3. Pour the wet ingredients into the dry and stir with a wooden spoon until roughly combined, being careful not to over-mix. Add the diced leeks and stir until evenly distributed.
4. Evenly spoon into the muffins cases and top with a sprinkling pumpkin seeds and a little parmesan. Bake in the oven for 20 mins for 12 muffins or 25-30 mins for 6 large muffins. The muffins are cooked when a toothpick is inserted and comes out clean. Leave to rest in the tin for 5 minuets before turning out onto a cooling rack. Serve warm with butter or leave to cool completely and enjoy on the go. STORE: Either in an airtight container and gobble up within a couple of days or freeze and defrost on demand (that’s what I do).
If you’ve had a go at making my muffins or any of my other recipes, I’d love to hear about it @corrieheale email@example.com
❄ To freeze, cool fully before wrapping individually in a few layers of clingfilm and freeze for up to 3 months.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
I know it’s Halloween tomorrow, but I just couldn’t face wrestling with a pumpkin last night – sometimes life’s too short. I also loathe Halloween. I hate stupid fake spider webs, food that looks like eyeballs or severed fingers and the colour orange, aka, the most unattractive colour in the whole colour spectrum. So, feeling rebellious, I walked straight past all the pumpkins and other Halloween tat in Waitrose, and made a beeline for the butternut squash. Stuffed with garlicky mushrooms and topped with melted cheese and toasted hazelnuts, this makes for the perfect Halloween feast, whether you’re dressed up as Pennywise or not.
Mushroom stuffed butternut squash with toasted hazelnuts Serves 4 / Hands on time 20 mins / Total time 1 hr 35 mins / Gf
1 large butternut squash, de-seeded and halved
3 large garlic cloves, crushed
4 tsp Pomora extra virgin olive oil
2 sprigs of rosemary
120g vegetarian Emmental or Raclette*
6 small portobello or large chestnut mushrooms
Handful of hazelnuts
Rapeseed oil spray
Watercress to serve (optional)
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. Give the outside of your squash a quick wash and pat dry. Using a sharp knife, carefully slice your butternut squash in half lengthways (I find it easier to do this in stages. I stand the squash upright and slice downwards to about a quarter, I then turn it upside down and to this again. I keep repeating these steps until I meet in the middle).
2. Scrape out the seeds and discard. Crush one of the garlic cloves and split between the two halves. Add a teaspoon of extra virgin olive oil to each half and combine with the crushed garlic. Brush the garlic and the oil over the squash flesh evenly. Curl up a sprig of rosemary into each butternut squash hollow and season well with salt and pepper. Pop on a baking tray and bake in the oven until the flesh has softened, between 45mins and 1 hour (depending on how big your squash is).
3. Carefully remove your squash from the oven and discard the rosemary sprigs (keep the oven on). Making sure you leave a 1cm thick layer of flesh still attached to the skin, so the squash holds its shape, use a spoon and a fork to rough up and scoop out the flesh. Distribute the roughed up flesh evenly across the whole squash and spread out that lovely rosemary flavour.
4. Immerse 3 appropriately sized mushrooms into the soft flesh of each squash half. If it all feels a bit full, remove some of the flesh (I ate a couple of spoonfuls of mine). Crush the other two garlic cloves and distribute evenly across all 6 mushrooms. Spread the garlic over each mushrooms, season well with salt and pepper and drizzle a teaspoon of extra virgin olive oil across each squash. Top each squash with three slices of cheese before baking in the oven for a further 15 minutes.
5. Meanwhile crush a handful of hazelnuts in a bag using a rolling pin on a hard surface. In a small saucepan on a medium to high heat, add a few sprays of oil and toast the hazelnuts until light brown and aromatic.
6. Finally, remove your squash from the oven, carefully cut in half and serve topped with toasted hazelnuts and a good handful of watercress.
If you’ve had a go at making my stuffed squash or any of my other recipes, I’d love to hear about it @corrieheale firstname.lastname@example.org
Gf –Gluten free
*Raclette to my knowledge is not a vegetarian cheese.
Let me make something clear. A grilled cheese is not the same as a cheese toastie. For thirty-three years I thought they were the same thing, until my boyfriend Jamie made me one on my birthday last week for breakfast. (I know, he’s the best.)
So the main difference is that the grilled cheese is essentially the bigger, fatter, American cousin of our more humble cheese toastie. Traditionally it’s made with shitty white bread but as I can’t bring myself to buy that (mainly because I love shitty white bread and would end up eating the whole loaf) I’m sticking to the less traditional, more rustic wholemeal loaf. Not only is it the healthier choice but it’s all I have in the house and can’t be bothered to go to shop. I think if I had planned this better, I would have chosen sourdough but my wholemeal loaf is just as robust and will give a good textural contrast with the oozy cheese.
The other main difference between the two, is that you butter the outside of the bread and fry it in a frying pan, no grilling involved – not sure why it’s called a grilled cheese but there you go. Buttering the outside of the bread gives the grilled cheese a deliciously crisp, golden coating unlike it’s dryer cousin. I do love a cheese toastie though and regularly make one after a drunk night out. Although I nearly always opt for a cheese and Branston pickle filling like my mama used to make. Good old Branston.
Anyway, unlike the traditional grilled cheese, I’m filling mine with cheese and Marmite but if you’re not a Marmite fan, then simply leave it out, I won’t be offended.
Marmite grilled cheese Serves 1 / Hands on time 15 mins / Total time 15 mins / V
You’ll need… A non stick frying pan
2 pieces of bread (white is traditional although I prefer brown)
60g medium vegetarian cheddar cheese, finely grated
1 tsp Marmite
2 tsp boiling water
Spreadable unsalted butter
Method 1. In a small bowl, add 1 tsp of Marmite and 2 tsps of boiling water. Mix together to loosen the Marmite until you have a brown watery liquid. Finely grate the cheese (finely grating helps the cheese melt faster) and pop in a bowl. Pour the Marmite liquid over the cheese and stir well. Put to one side.
2. Butter each slice of your chosen bread (you can use any bread you like really, just make sure it’s not too thick or your cheese will struggle to melt). Heat a medium sized saucepan on a medium to high heat for a couple of minutes until hot. Place one of your slices carefully in the pan butter side down. Spoon on your cheesy Marmite mixture and spread to the edges. Top with the other slice of bread butter side up and squidge down with a spatular. Turn the heat down to a medium to low heat.
3. Cook for a couple of minutes before flipping and squidge down again with a spatular. Cook for a further few minutes or until the cheese has melted. Serve immediately.
If you’ve had a go at making my Marmite grilled cheese or any of my recipes, I’d love to hear about it @corrieheale email@example.com
I’m currently sitting in my pjs watching Homes Under The Hammer and eating Omelette’s #livingthedream and yes, you heard, that was omelette’s plural. I made such a good omelette this morning, that I decided to make another one. What? It’s my week off before I start my new and exciting life over at Sainsbury’s Magazine so I thought, yeah, if I want two omelettes, I should have two omelettes… Feel a bit sick now though but that’s due to the packet of Veggie Percy Pigs I ate for dessert.
Jamie usually makes the omelette’s in our house, but as he’s at work (selfish) I had to make my own omelette which was very daunting. I’m not good at making omelette’s, they usually turn into burnt scrambled eggs. But I’ve been observing Jamie over the past year and have discovered his secret. Instead of incorporating the cheese into the egg mixture, he sprinkles it on top of the omelette like a pizza. Then he folds it carefully over once and continues to cook it until the cheese melts in the centre (drool). Don’t think I’ve said the word omelette enough in this post, omelette, omelette, omelette…….. OMELETTE!
Kale & cheese omelette
Serves 1 / Hands on time 10 mins / Total time 10 mins / V Gf 1 tsp of olive oil
2 eggs 1 garlic clove, crushed Small handful of kale Sprinkling of finely sliced red onion ¼ deseeded red chilli, finely chopped 30g vegetarian cheddar cheese, grated
Method 1. Crack two eggs into a jug and give them a quick beat with a fork. Season with salt and pepper. Add the chopped onion, chilli, garlic and kale and give it another quick beat to combine. Grate the cheese and put to one side. 2. Drizzle the oil in a non-stick frying pan and put on a medium to high heat. Once hot, pour your omelette mix into the middle of the pan and spread out evenly with a spatular. Top with a layer of grated cheese and wait a couple of minutes for the omelette to set. Once set, it should start to come away from the edges of the pan. 3. Using a spatular, carefully fold the omelette in half and continue to cook until the cheese has melted in the middle. After a minute, flip the omelette over and cook for another minute on the other side. Once you can see the cheese has melted in the middle, serve immediately.
If you’ve had a go at making my omelette or any of my recipes, I’d love to hear about it @corrieheale firstname.lastname@example.org
‘Oh and I think your blog is so great, all your food looks soooo delicious and you’re just soooooo funny…’ Oh stop it I blush, I’m really not that funny, I smile goofily at my computer screen and wave my hand at it as if to say ‘get outta here’.
I read on…
‘The majority of people food blogging aren’t very interesting so it’s nice to stumble across someone who doesn’t make me want to skip straight to the recipe, especially the blogs you do with your son…”
Oh stop it, I think to myself again…. Wait, what did she say? Son? What son?… I haven’t got a son. The only person that really features on my blog other than me is NOOOOOOO!
SHE THINKS JAMIE IS MY SON!!!
Am I that old and shrivelled she’s mistaken me for my boyfriend’s mother?! Well this is a new low, perhaps I need to sit down, NO! That’s what old people do. Maybe he just looks freakishly young? I’m only 32 for god sake, I would’ve had to have had him when I was six, surely that isn’t even possible. Perhaps for Christmas I should ask for a giant vat of Olay Regenerist just in case. I wonder if it’s still made with babies umbilical cords or if that was just a 90’s rumour. Not sure I fancy putting umbilical cord cream on my face but as I’m ageing at an alarming rate it’s my only hope. Oh well, at least she thought I was funny.
Anyway, speaking of mum’s, this recipe is inspired by a dish my very own mother Lizzie used to make me. Her recipe is long-lost of course (she manages to lose all of her beloved recipes) so had a go at making it from memory. It’s essentially made up of my two favourite things in life, bread and cheese, so go grab your big pants, it’s time to get your carb on.
Savoury bread & butter pudding
Serves 4 / Hands on time 40 mins / Total time 1 hour 10 mins / V
2 red onions, sliced
1 knob of butter
1 garlic clove
400g white sourdough loaf
50g medium cheddar cheese, grated
100g vegetarian cheddar, grated (or cheese of your choice)
Salt and pepper
1 pint of semi skimmed milk
50g cheddar cheese (for the topping)
Method 1. Preheat oven to 200°C/180°C fan/400°F/gas mark 6. Roughly slice the onions and put them in a large saucepan or pot with a knob of butter and the crushed garlic clove. Sweat on a low heat for around 10- 15 minutes until soft.
2. Meanwhile, butter a 2 litre oven dish and begin slicing the sourdough into slices. Once sliced, pick up the slices as a loaf and put straight into the oven dish. Pull the slices apart to fill the dish creating a zig zag effect.
3. Grate all the cheese remembering to keep the extra 50g of cheddar separate as you will need this for the egg and milk mixture.
4. Once the onions are soft, take off the heat and begin to spoon evenly between the bread layers followed by the grated cheeses. Stuff several thyme sprigs throughout the pudding and put to one side.
5. In a separate bowl beat the eggs, milk and extra 50g of cheddar together with a whisk and season well with salt and pepper. Pour carefully over the pudding making sure you manage to soak all of the bread. Season again with salt and pepper and bake in the oven on the middle shelf for 30 minutes.
6. Remove form the oven and pull out the charred thyme sprigs and serve immediately with a simple green salad.
If you’ve had a go at making my savoury bread & butter pudding or any of my recipes I’d love to hear about it @corrieheale email@example.com
In my adult life I don’t think I’ve ever made pancakes on pancake day, mostly due to the fact it’s on a Tuesday. I can barely drag myself out of bed for work on a Tuesday let alone make pancakes.
That being said though, I’m still a human being and human beings love pancakes so lets make pancakes. Not on pancake day though, lets make them on Sunday like a normal sane person. Being a bit hungover though I can’t be dealing with sweet pancakes, I need something cheesy. Bring on the Leerdammer!
Oh and I am now on twitter and instagram like a real modern person, follow me @ch_rabbitfood
Cheese and Egg Crepes
Serves 2 / Takes 10 minutes + 30 minutes refrigeration
60g plain flour
1 medium egg
Salt and pepper
Knob of butter Filling:
4 slices Swiss cheese (I used pre sliced Leerdammer)
Freshly chopped parsley
1. Mix the flour in a large bowl with a good pinch of salt and pepper. In a measuring jug measure out the milk and then crack an egg into it, whisk until combined.
2. Gradually add the egg mixture to the flour whisking all the time, until you have a smooth batter.
3. Pop in the fridge for half an hour.
4. Pop a large saucepan on a medium to high heat. Melt a knob of butter and move the pan until it has evenly spread.
5. Put a ladle of mixture into the centre of the pan and move the mixture until it has evenly spread to the edges of the pan.The crepe will cook quickly and so will be ready to flip in about a minute.
6. Once flipped, turn down the heat down low and top the crepe with 2 slices of cheese and crack the egg over the top. (I used one slice of cheese in the picture but used two on my second attempt which tasted better).
The yolk will naturally fall to one side which is fine, just don’t let it touch the edge of the pan or it will break.
7. Fold the pancake in half being careful not the break the yolk. Don’t worry if it doesn’t cover the yolk.
8. Then fold over again but this time cover the yolk. Move the pancake around the pan and turn it over carefully occasionally. Do this for about 5 minutes to allow the egg to cook.
9. Turn out onto a plate, sprinkle with a pinch of salt and fresh parsley. Eat immediately.
10. You can use this recipe to create any savoury crepe you like, simply flip your pancake and fill with whatever ingredients you like.
If you’ve had a go at making my crepes or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org
Simon and Garfunkel, Ben and Jerry, Pinky and The Brain and of course, peanut butter and cheese… Huh? Peanut butter and cheese? Are you mental? No my friends, not mental, very sane. This unlikely paring is in fact not unlikely at all, it’s a heavenly mix of hot salty melty goodness, mmm.
Okay, so perhaps it’s not a combination you would immediately put together and certainly not with cold cheese (barf) but it’s one of life’s dirty little secrets, so wrong but yet so right. This is something I tend to feed people without telling them what it is first, to prevent fussy idiots from turning their noses up at it. Recently I made it for my boyfriend Jamie, he’d managed to scoff two whole slices in his gob before blurting out “is there peanut butter in this?… Yum!”
As for me, I’ve been chomping on this delectable snack all my life, and not once did it ever occur to me that it was a little unusual. Invented by my dearest mum Lizzie, the ‘Lizzie Special’ has managed to keep me alive for over 31 years. Actually I think the Lizzie Special was partially invented by an old friend of my mum’s called Rosemary, but Rosemary is a horrible person so lets not give her any credit. She once rang the Samaritans because my mum and dad didn’t invite her over for Christmas dinner.
Also ‘Rosemary Special’ doesn’t quite have the same ring to it. So fuck you Rosemary, the Lizzie Special lives, unlike your friendship with my mum which is long dead. Enjoy everyone!
Lizzie Special (peanut butter & cheese on toast)
Err, I’m not actually going to tell you how to make cheese on toast but I will give you my tips on making the perfect Lizzie special.
1. Use crunchy peanut butter for texture.
2. Lightly toast the bread and lightly butter it before peanut buttering.
3. When layering the cheese, make sure you don’t leave any part of the bread exposed or it will burn under the grill.
4. Use medium or mild cheddar, mature will separate too much when it melts.
If you’ve had a go at making my Lizzie Special or any of my other recipes I’d love to hear about it. @corrieheale email@example.com
Now, I know it’s the New Year and you’re all busy quaffing smoothies from your Nutribullets but lets take a break and have some breakfast yeah? Everyone knows breakfast is the best time of day to eat cheese… Probably.
Anyway, admittedly I’ve been on a health kick too, my wine paunch has alarmingly turned into a wine gut over the festive season, something had to be done. Although it’s the 8th of January and I’ve already grown tired of soup, oat cakes and those annoyingly small loaves of bread, IT’S TIME TO EAT SOME DAMN CHEESE! So fuck the diet, grab the sourdough and lets have a dippy egg and cheese party. Bran flakes can wait.
Potted Swiss Eggs
Serves 2 / Takes 25 minutes
4 large eggs
1 heaped tsp butter
1 heaped tsp white flour
60g grated Gruyere cheese plus 10g for the top
1/2 tsp Dijon mustard
Quarter tsp nutmeg
Salt and pepper
Handful of chopped fresh parsley
Method: 1. Preheat an oven to 180C (160C fan)
2. Finely grate the cheese and put to one side.
3. Melt the butter over and low heat and then whisk in the flour until the lumps are removed.
4. Leaving a small handful of cheese to one side, add the rest to the pan along with the milk, mustard and nutmeg. Season with salt and pepper and whisk over a low heat until the sauce is smooth. Take off the heat.
5. Crack the eggs into individual ramekins and then add 3 tsp of the cheese sauce to each ramekin. Sprinkle with the remaining Gruyere, chopped parsley and season.
6. Pop them on a baking tray and bake on the middle shelf for 12-14 minutes. (The eggs will continue to cook in their little pots once they are out so don’t let them set too much. Anymore than 14 minutes and they’ll be hard).
7. Once the eggs are in the oven toast your bread and rub each slice with a garlic clove.
7. Finally, sprinkle with a tad more parsley and serve with toast. (Be careful not to touch the ramekins, they will be scratching hot. As usual, I found this out the hard way. Ouch!)
If you’ve had a go at making my eggs or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org