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.
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 …
We loooooooove roast potatoes! We have provided you with 2 of our favourite roast potato recipes that are perfect for the spuds in our boxes! Traditional Roast Potatoes You will need:- 1kg Maris Piper potato 100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil 2 tsp flour Maldon salt …
At this time of year a seasonal salad really hits the spot! Try our super easy asparagus and egg salad for a light spring supper… Serves 4 Prep time: 20 mins Cook time: 15 mins Ingredients 300g asparagus spears 3 tablespoons olive oil Fresh cherry toms Leaves from a sprig of fresh thyme A large …
INGREDIENTS 140g Plain flour – sifted into a bowl. ½ teaspoon of salt 70g of butter or margarine if you prefer to use this – colder the better! 70g of grated hard cheese – stronger flavour the better. 1.5 teaspoons of paprika – the best results are to use smoked sweet paprika. If you don’t …
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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