Another stunning but simple recipe from the incredible Anita of La-Petite Bouchée! This one is a corker, pure yummers, check it out!
Ingredients
1 head of Romanesco
1 small leek, finely chopped
A knob of butter
For the cheese sauce
½ pint of whole milk
A small knob of butter
1 tbsp flour
3oz of Stilton
A pinch of nutmeg
Salt and pepper to taste
For the topping
A couple of good handfuls of breadcrumbs
A glug of olive oil
A dusting of paprika
Method
Prepare the romanesco by cutting into florets and cook in boiling water, then leave to drain. While the broccoli is draining, slice the leek and sauté gently in the melted butter until it is softened. Next arrange on the base of a gratin dish (or shallow oven proof dish). Arrange the romanesco on the top of the bed of leeks. Make the cheese sauce by adding flour and butter to a hot pan until they bind together. Gradually add milk to the flour and butter mixture stirring continuously until the sauce thickens. Season to taste, take off the heat and then add the stilton. Pour the sauce over the broccoli add a little grated cheese, then cover with the panko breadcrumbs. drizzle with the olive oil and dust lightly with the cayenne. golden and the cheese sauce underneath is bubbling. Remove from the grill and serve immediately.
There are many versions of this classic chicken stew nowadays. It’s thought to have been created by a chef to celebrate Napoleon’s victory at Marengo! For us it’s always been a staple dish, so we’d thought we’d share a recipe we have created with our chef/photographer buddy JP! Ingredients 4 chicken legs (drumsticks and thighs …
Let’s Get Battered – Fish and Chip Supper with Cod or Haddock INGREDIENTS Cod or Haddock (2) sourced from Rex Down Fish Merchants Batter Mix Potatoes for Chippies – Peel and cut into ½ inch thick chips Mushy Peas – open the tin and place into a microwavable dish ready to “ping” cook for the …
A friend of mine made this for us when he had us over for dinner late last year (back in the good old days) and my lord was it yummy. So much so that it has stuck itself in it’s own special lil place in my mind until now where I feel like I must …
INGREDIENTS 500g Potatoes – wash and thickly but evenly sliced with the skin on 1 large onion – peel, half and slice 1 pepper – half, deseed and cut into slices Sachet of Westcountry Sundried Tomato Pesto Boneless Pork Steaks or Pork Chops 50g of Cheddar cheese – grated Sachet of Westcountry wholegrain mustard 3 …
Romanesco Cauliflower & Stilton Gratin
Another stunning but simple recipe from the incredible Anita of La-Petite Bouchée! This one is a corker, pure yummers, check it out!
Ingredients
1 head of Romanesco
1 small leek, finely chopped
A knob of butter
For the cheese sauce
½ pint of whole milk
A small knob of butter
1 tbsp flour
3oz of Stilton
A pinch of nutmeg
Salt and pepper to taste
For the topping
A couple of good handfuls of breadcrumbs
A glug of olive oil
A dusting of paprika
Method
Prepare the romanesco by cutting into florets and cook in boiling water, then leave to drain. While the broccoli is draining, slice the leek and sauté gently in the melted butter until it is softened. Next arrange on the base of a gratin dish (or shallow oven proof dish). Arrange the romanesco on the top of the bed of leeks. Make the cheese sauce by adding flour and butter to a hot pan until they bind together. Gradually add milk to the flour and butter mixture stirring continuously until the sauce thickens. Season to taste, take off the heat and then add the stilton. Pour the sauce over the broccoli add a little grated cheese, then cover with the panko breadcrumbs. drizzle with the olive oil and dust lightly with the cayenne. golden and the cheese sauce underneath is bubbling. Remove from the grill and serve immediately.
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