Gratin of Sole with Broccoli

Gratin of Sole with Broccoli

 

A tasty way of serving fish that is quick to prepare and just right for a summer supper. A thick fillet of sole is grilled/broiled smothered in tiny broccoli florets and a cheesy sauce until the sauce is bubbling and golden.

 

Gratin of Sole with Broccoli
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 170g (6 oz) broccoli florets (a medium head of broccoli)
  • 40g (1½ oz) butter (3 tbsp, or ⅜ stick)
  • 40g (1½ oz) flour (¼ cup)
  • 300ml (10 fl oz) milk (1¼ cups)
  • 115g (4 oz) cheese, grated (1 cup)
  • 4 large sole fillets, each weighing about 170g (6 oz)
  • salt and freshly ground black pepper
  • 1 tbsp lemon juice
  • butter for greasing
  • 28g (1 oz) Parmesan, grated (¼ cup)
  • cayenne pepper

  • Serving suggestion
  • Baby new potatoes

  • You will also need a vegetable steamer and a large baking tray/sheet.


  1. Method
  2. Preheat the grill/broiler to high.

  3. Cut the broccoli florets from the head of the broccoli and then trim and discard the stems. Separate into 1cm (½ inch) chunks and then steam for about 2 minutes until just tender. Remove the steamer from the pan and set to one side.

  4. Now melt the butter in a small pan and then add the flour and stir until smooth. Let this cook gently over a low heat for 1–2 minutes, until it starts to bubble.

  5. Meanwhile, heat the milk in the microwave for 1 minute, which will make it easier to blend into the roux. Remove the pan from the heat and gradually add the milk, stirring continuously until there is a smooth sauce. Return to the heat, bring the sauce to the boil and stir until it has thickened.

  6. Now remove from the heat and vigorously stir in the cheese until it has melted and blended into the sauce. (Just use the heat of the sauce to melt the cheese. Don’t put the pan over heat on the stove as this will make the cheese go oily.) Set to one side.

  7. Season the fish and then sprinkle over the lemon juice.

  8. Grease the baking tray/sheet and place under the grill/broiler for 1 minute to heat up.

  9. Now lay the fish on the tray/sheet in a single layer. They will sizzle as they touch the hot baking tray/sheet.

  10. With the grill/broiler rack 7.5cm (3 inches) from the heat, cook the fish for just 3 minutes and then remove.

  11. Carefully spoon the broccoli into the cheese sauce to evenly distribute the florets. Now spoon this over the fish and then sprinkle the grated Parmesan on top.

  12. Put the fish back under the grill/broiler and cook for a further 4 minutes or until the sauce is bubbling and beginning to turn golden.

  13. Sprinkle a pinch of cayenne pepper over each piece of fish and serve immediately.

Updated September 11, 2018

Summer Cod with Cheese and Tomato

Summer is in full swing now. Lots of very hot, sunny days and being a summer person this is definitely my time of year. However, Shandy, our labrador, does not agree with me – he finds it just too hot. Even choosing the woods to take him for a walk, where the umbrella of the trees definitely cuts out the blazing heat of the sun, only gives a little respite. For him it’s indoors lying in a cool spot with the air conditioner turned on!

There is invariably something to see on our walks and we were surprised by a young deer with its mother wandering through the trees. They are so elegant and much larger than the muntjac deer we were used to seeing in Oxfordshire.

All that aside, the time I choose to be in the kitchen is less during the summer months and the following recipe is one from my summer collection. There was some lovely wild cod at the fish counter which is very rarely available, so I just had to buy some. It was thick and the flesh was, oh so white. I used it for this recipe. We really enjoyed it and hope you will want to try it too.

 

Summer Cod with Cheese and Tomato

 

A very tasty way to serve cod that is super quick to prepare and cook.

Sun-dried tomato and butter are spread on the cod before topping with the cheese and plum tomato slices. It is then simply grilled/broiled and served with the buttery sauce, peas, green salad and crusty bread. A complete meal in no time.

 

Summer Cod with Cheese and Tomato
Prepares: 4 servings
 
  • Preparation time: 10 minutes
  • Cooking time: 12–17 minutes

  • Ingredients
  • 600g (1 lb 6 oz) cod, skinned and cut into four
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 2 tbsp sun-dried tomato paste
  • 8 slices mature Cheddar cheese
  • 2 plum tomatoes, sliced into 8
  • 115g (4 oz) frozen peas (1 cup)
  • salt and freshly ground black pepper

  • To serve
  • Crusty bread and a green salad

  • You will also need a heat-resistant dish that is large enough to lay the 4 pieces of cod in a single layer.


  1. Method
  2. Preheat the grill/broiler. You don’t want the heat too hot or the dish too close to the source of the heat.

  3. Now lay the fish in a single layer in the dish. Spread the tomato paste over the fish and then dot with the butter. Next place two pieces of cheese over each piece of fish and top with the sliced tomatoes.

  4. Grill/broil until the fish is cooked through. This should take about 10–15 minutes depending on the heat of your grill/broiler.

  5. Increase the heat to high for a further two minutes until the tomatoes are just starting to brown.

  6. Meanwhile, cook the peas. This will take just 2 minutes in a microwave.

  7. Serve the fish with all the buttery juices and the peas spooned round the fish. Season.

  8. Serve with a green salad and some crusty bread.

Updated: August 5, 2018

Greek Pasta Bake

Greek Pasta Bake

 

A tasty baked dish of lamb, pasta and tomatoes covered in a white sauce and topped with grated cheese.

 

Greek Pasta Bake
Prepares: 4 servings
 
  • Preparation time: About 40 minutes
  • Cooking time: 40 minutes hob, 30 minutes oven

  • Ingredients
  • 2 tbsp oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 450g (1 lb) lamb mince/ground lamb
  • 2 tbsp tomato purée/paste
  • 2 × 400g tins or 1 × 28 fl oz can chopped/diced tomatoes
  • 2 bay leaves
  • 150ml (5 fl oz) good beef stock (⅔ cup)
  • salt and freshly ground black pepper
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) plain/all purpose flour (3 tbsp)
  • 300ml (10 fl oz) milk (⅔ cup)
  • 170g (6 oz) macaroni (1½ cups)
  • 55g (2 oz) Cheddar cheese, grated/shredded (½ cup)

  • You will also need a 2 litre (3 pint) (8 cup) ovenproof dish.

  • To serve
  • Accompany with a green salad


  1. Method
  2. Heat the oil in a large pan and cook the onion and garlic over a medium-low heat for 3 minutes, until softened.

  3. Increase the heat, add the lamb, and stir-fry for 3–4 minutes until browned all over, breaking up any lumps as it is cooking.

  4. Reduce the heat and stir through the tomato purée/paste and cook for 1–2 minutes. Stir in the tomatoes, bay leaves, and stock, and season. Bring to the boil, then reduce the heat and simmer for 35–40 minutes.

  5. minutes before the meat sauce has finished cooking preheat the oven to 180°C (350°F) (gas 4).

  6. Now for the white sauce. Melt the butter in a small pan, then tip in the flour and stir to make a smooth paste. Cook over a low heat for 1–2 minutes. Remove from the heat. Gradually whisk in the milk, stirring continuously, until smooth. Then cook for 4–5 minutes on a low heat, stirring until the sauce starts to thicken.

  7. Cook the macaroni in boiling salted water as directed on the packet. Drain well.

  8. Spread half the macaroni over the base of the dish. Spoon the meat sauce on top. Then cover with the remaining macaroni. Pour the white sauce evenly over the top and scatter with cheese.

  9. Bake for 25–30 minutes until the sauce is bubbling around the edges.

  10. Tip
  11. A foolproof way to make a smooth white sauce:

  12. Once the butter has melted, tilt the pan so all the melted butter rests in one corner. Tip the flour onto the pool of butter. It will then be easier to stir to a smooth paste. Also preheat the milk in a microwave, on high, for 1 minute, then gradually whisk it into the roux. Adding warm milk gradually will make a smooth sauce without any lumps.

Updated: April 8, 2018

Cheesy Chicken Cobbler

Cheesy Chicken Cobbler

 

This cheesy chicken cobbler is a great way to use up any leftover chicken from a roast. Pieces of chicken are stirred into frozen mixed vegetables and cream of tomato soup, then topped with a cheesy cobbler. Just pop in the oven for a quick supper.

 

Cheesy Chicken Cobbler
Prepares: 4 servings (picture shows 2 servings)
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 225g (8 oz) cooked chicken (about 1¼ cups cubed)
  • 225g (8 oz) frozen mixed vegetables (1½ cups)
  • 1 x 284ml tin/can condensed cream of tomato soup
  • salt and freshly ground black pepper
  • 170g (6 oz) self raising/self-rising flour (1 cup + 3 tbsp), plus extra to dust
  • ½ tbsp baking powder
  • 55g (2 oz) Cheddar cheese (½ cup), grated/shredded
  • 90ml (3 fl oz) milk (⅓ cup), plus extra to brush
  • 1 eggs, medium (U.K.)/large (N.A.), beaten
  • ½ tbsp oil (not olive oil)

  • You will also need a 1 litre (1¾ pint) (4 cup) shallow ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Cut the chicken into bite-sized pieces. Then in a medium bowl, stir together the chicken, frozen vegetables, soup, and some seasoning. Spoon the mixture into the ovenproof dish and set aside.

  4. Sift the flour, baking powder, and a pinch of salt into a large bowl. Add 40g (1½ oz) (⅜ cup) of the cheese and set aside.

  5. In a separate bowl whisk together the milk, egg, and oil. Then pour onto the flour mixture. Using a palette knife, bring the two mixtures together until a dough is formed. It should come together in clumps. Add a little more milk if it seems too dry.

  6. Turn the dough out onto a floured surface, lightly knead, and then pat into a rectangle, roughly 9cm x 15cm (3½ in x 6 in). Cut the rectangle into 8 equal squares and arrange the scones on top of the chicken mixture.

  7. Brush each scone with a little milk and then sprinkle over the remaining cheese.

  8. Bake in the oven for 20 minutes until the scones have risen and are golden, and the filling is bubbling around the edges.

Updated: April 7, 2018

Pork and Cheese Crumble

Pork and Cheese Crumble

 

Tasty pork, baked on a bed of tomatoes and onions, and topped with a crispy, cheesy crumble. This is a quick dish to prepare. Just serve with seasonal vegetables.

 

Pork and Cheese Crumble
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 4 pork chops OR
  • 450g (1 lb) pork fillet/tenderloin
  • 2 tbsp butter
  • 2 small onions, thinly sliced
  • 2 x 400g tins or 1 x 28 fl oz can whole tomatoes
  • salt and freshly ground black pepper
  • 1 tsp sugar
  • 55g (2 oz) cheese, grated (½ cup)
  • 4 tbsp fresh breadcrumbs

  • You will also need an ovenproof dish with lid.


  1. Method
  2. Preheat oven to 180°C (350°F) (gas 4)

  3. Remove any bone and excess fat from chops. If using fillet/tenderloin, cut into four equal pieces by dividing into two, then slicing each piece in half horizontally to give four thinner pieces.

  4. Melt the butter in a frying pan/skillet over a medium heat, add the pork, and sauté for 2 minutes on each side until golden brown.

  5. Meanwhile, spread the onions over the bottom of the ovenproof dish. Cover with the tomatoes, season, and sprinkle over the sugar. Place the pork on top of the tomatoes.

  6. Toss the breadcrumbs and cheese together, then sprinkle over the meat.

  7. Cover and bake in the centre of the oven for 45 minutes. Remove the lid and continue to bake for a further 15 minutes to brown the top.

  8. Serve with seasonal vegetables.

Updated: April 4, 2018

Chicken and Mixed Cheese Bake

Chicken and Mixed Cheese Bake

 

This chicken and mixed cheese bake is made with bite-sized pieces of chicken, strips of bacon and mushrooms, sautéed and then baked in a mixed cheese sauce with a grated Parmesan and breadcrumb topping. A very simple dish that tastes really good.

 

Chicken and Mixed Cheese Bake
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 115g (4 oz) streaky bacon/side bacon – 4 rashers
  • 1 tbsp olive oil
  • 4 chicken breasts, skinned
  • 115g (4 oz) button mushrooms (about 6)
  • 1 x 350g tub fresh three cheese sauce, OR
  • 1 x 410g jar four-cheese pasta sauce
  • 1 rounded tbsp fresh breadcrumbs
  • 1 rounded tbsp Parmesan cheese, grated
  • salt and freshly ground black pepper

  • To serve
  • tagliatelle

  • You will also need a large gratin dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Cut the bacon into thin strips. Then heat the oil in a frying pan/skillet and add the bacon. Cook over a medium heat until the bacon starts to crisp, about 5 minutes. Remove from the pan with a slotted spoon and set aside.

  4. Next, cut the chicken into bite-size pieces and put in the pan in a single layer. Brown all over, adding a little extra olive oil if needed. This may need to be done 2 batches. Remove from the pan and set aside with the bacon.

  5. Then put the mushrooms in the pan and sauté over a low heat for 2 minutes, turning occasionally.

  6. Finally, pour in the sauce and heat through.

  7. Return the chicken and bacon to the pan and stir to coat with the sauce. Season and transfer to a gratin dish.

  8. Mix together the breadcrumbs and Parmesan cheese and scatter over the chicken mixture.

  9. Bake near the top of the oven for 20 minutes until the breadcrumbs are golden and the sauce is bubbling.

  10. Serve with tagliatelle.

Updated: March 22, 2018

Haddock and Prawn Fish Pie with a Chive and Cheesy Mash

Haddock and Prawn Fish Pie

 

This creamy fish pie combines haddock with king prawns/jumbo shrimp in a creamy white sauce with a scattering of peas then topped with a chive and cheesy mash

 

Haddock and Prawn Fish Pie with a Chive and Cheesy Mash
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the fish pie
  • 300ml (10 fl oz) full fat (whole milk) (1¼ cups)
  • 450g (1 lb) haddock, skinned (cod will work too)
  • 40g (1½ oz) butter (3 tbsp)
  • 40g (1½ oz) flour (¼ cup)
  • salt and freshly ground black pepper
  • 150 ml soured cream (⅔ cup)
  • 200g (7 oz) frozen peeled king prawns/jumbo shrimps, thawed
  • 115g (4 oz) frozen peas, thawed (¾ cup)


  • For the chive and cheesy mash
  • 900g (2 lb) floury potatoes, peeled and cut into even sized pieces (6 medium)
  • 55g (2 oz) Cheddar cheese, grated (½ cup)
  • 90ml (3 fl oz) full fat (whole milk) (⅓ cup)
  • 8g (¼ oz) fresh chives, chopped (2 tbsp)

  • To serve
  • A green leafy vegetable

  • You will also need a deep sided frying pan/skillet and a 2 litre ovenproof dish.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Put the potatoes in a pan, cover with water and bring to the boil. Reduce the heat and simmer for 20 minutes or until tender. Drain.

  4. Meanwhile, pour the milk into the frying pan/skillet and add the haddock. Bring slowly to the boil and then reduce the heat and simmer gently for 5 minutes. Remove from the heat and, using a slotted spoon or spatula, carefully transfer the fish to a plate and set aside. Reserve the milk.

  5. Over a medium heat, melt the butter in a separate pan. Stir in the flour to form a paste and gently cook for 1 minute. Gradually whisk the reserved milk into the flour until there is a smooth sauce. Bring to the boil, stirring continuously, then reduce the heat and simmer for 2–3 minutes until the sauce has thickened. Season to taste.

  6. Stir in the soured cream, prawns/shrimps, and peas, and gently heat for a further 2 minutes.

  7. Break the haddock into small cubes, about 2.5cm (1 inch) and add to the sauce. Spoon the mixture into the ovenproof dish.

  8. Mash the cooked potatoes and, when smooth, beat in the grated cheese and enough milk to make a creamy mash, then fold through the chopped chives. Spoon over the fish and bake for 30 minutes or until the top is golden brown.

Updated: March 14, 2017

Fisherman’s Pie with Broccoli and Sweet Potato

Fisherman's Pie with Broccoli and Sweet Potato

 

This fish pie is made with mouthwatering white fish and prawns/shrimp with broccoli in a cheesy sauce topped with sweet potato sprinkled with cheese.

 

Fisherman's Pie with Broccoli and Sweet Potato
Prepares: 6 servings
 
  • Preparation time: About 35 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • 1kg (2 lb 4 oz) sweet potatoes
  • 300ml (10 fl oz) milk (1¼ cups)
  • 28g (1 oz) flour (3 tbsp)
  • 28g (1 oz) butter (2 tbsp)
  • salt and freshly ground black pepper
  • small broccoli head
  • 170g (6 oz) Cheddar cheese, grated (1½ cups)
  • 700g (1 lb 8 oz) cod or haddock, skinned and cubed
  • 170g (6 oz) cooked tiger prawns/shrimp
  • knob of butter
  • 3 tbsp freshly chopped parsley

  • To serve
  • Serve with sugar snap peas/mange tout or peas

  • For this recipe, you'll need a 1.2 litre/2 pint shallow ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Peel the sweet potato and cut into even sized pieces. Simmer in lightly salted water until just tender, about 15 minutes. Then drain and set aside.

  4. Cut the florets from the head of broccoli into small pieces. You will need 170g (6 oz) of the florets (1½ cups).

  5. Next, pour the milk in a pan and add the flour and butter. Whisk continuously over a moderate heat until the sauce begins to boil and has thickened. Remove from the heat, season. and stir in 115g (4 oz) (1 cup) of the grated cheese. Beat until the cheese has melted.

  6. Spoon a thin layer of the sauce over the base of the ovenproof dish. Layer the cubes of fish over the sauce and scatter over the prawns/shrimp and broccoli florets. Then pour over the remaining sauce.

  7. Mash the sweet potato with the butter and stir in the parsley. Season well. Spoon on top of the fish and then sprinkle over the remaining cheese.

  8. Bake in the oven for 30–35 minutes until the top is golden and the sauce is bubbling.

  9. Serve with the sugar snap peas/mange tout or peas.

Updated: March 13, 2018

Chicken and Ham Savoury

Chicken and Ham Savoury

 

An easy one-dish chicken meal. A layer of chunks of chicken and pieces of ham, with baby spinach in a creamy cheese sauce, topped with diced potatoes.

 

Chicken and Ham Savoury
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 4 boneless, skinless chicken breasts
  • ¼ onion
  • 1 carrot, cut into large chunks
  • 1 bay leaf
  • 675g (1½ lb) potatoes, cut into even sized pieces (about 5 medium)
  • 115g (4 oz) cooked ham, diced
  • 340g (12 oz) baby spinach leaves, chopped
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) flour (3 tbsp)
  • 150ml (5 fl oz) milk (⅔ cup)
  • 150ml (5 fl oz) hot chicken stock (⅔ cup)
  • salt and ground black pepper
  • 150ml (5 fl oz) single/table cream (⅔ cup)
  • 85g (3 oz) Gruyère cheese, grated (¾ cup)

  • Equipment
  • 1.5 litre/2½ pint (6 cup) ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Put the chicken, onion, carrot and bay leaf into a pan and cover with water. Bring the water to the boil, then cover the pan and gently simmer for 15 minutes. Remove the chicken and discard the water and vegetables.

  4. Blanch the potatoes in boiling salted water for 5 minutes. Drain and, when cool enough to handle, dice into 1cm (½ inch) cubes.

  5. Dice the chicken and put into a large bowl along with the ham and spinach. Toss to mix, then spread over the base of the ovenproof dish.

  6. Melt the butter over a medium heat. Turn the heat down and quickly stir in the flour and mix to a smooth paste. Gradually add the milk and stock, stirring continuously until there is a smooth sauce. Bring to the boil, then reduce the heat and simmer for a further 2–3 minutes, stirring continuously, until the sauce begins to thicken. Remove from the heat. Add the seasoning, cream and cheese and beat well.

  7. Pour half the sauce over the chicken mixture. Spread the cubed potato over the top, then spoon the rest of the sauce over.

  8. Bake above the centre of the oven for 40 minutes until the potato is tender and has started to brown.

  9. Serve with a salad or seasonal vegetables.

Updated: November 7, 2017

Haddock with a Parsley-Cheese Sauce

Haddock with Parsley and Cheese Sauce

 

Another quick dish for summer. Haddock is poached with lemon and parsley, then covered in a parsley-cheese sauce and garnished with chopped egg.

 

Haddock with a Parsley-Cheese Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Standing time: 15 minutes
  • Cooking time: 5–10 minutes

  • Ingredients
  • 750g (1lb 10 oz) haddock
  • 300ml (10 fl oz) milk (1¼ cups)
  • 1 lemon
  • 4 sprigs parsley
  • 5 tbsp parsley, chopped
  • 6 peppercorns
  • 28g (1 oz) butter (2 tbsp)
  • 28g (1 oz) flour (3 tbsp)
  • 55g (2 oz) mature Cheddar cheese, grated (½ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), hard-boiled

  • Serving suggestion
  • French fries and peas

  • Equipment
  • A large lidded frying pan/skillet and a shallow flameproof dish.


  1. Method
  2. Slice half the lemon and juice the other half.

  3. Lay the haddock in a single layer in a lidded pan. Add milk, lemon slices and juice, parsley sprigs and peppercorns. Bring to the boil, turn off the heat, cover and leave for 15 minutes until the haddock can be flaked. Strain, reserving the milk. Then flake the fish and place in the flameproof dish.

  4. Preheat the grill/broiler to high.

  5. Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute. Gradually stir in the reserved milk until there is a smooth sauce, then bring to the boil. Remove from the heat, season and stir in the chopped parsley. Pour the sauce over the fish and then sprinkle with cheese.

  6. Place the haddock under the grill/broiler and cook for about 5 minutes until bubbling and the cheese is golden brown.

  7. While the fish is under the grill/broiler, shell the eggs and chop.

  8. Once the fish is ready, garnish with the chopped egg.

 

Individual Shepherd’s Pie

Individual Shepherd's Pie

 

These tasty little shepherd’s pies are made in a small gratin dish and are quick to prepare. The lamb is mixed with beans and a minted tomato sauce, and then covered with a creamy mash potato and topped with cheese and cherry tomatoes.

 

Individual Shepherd's Pie
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into even sized chunks (about 6 medium)
  • 1 tbsp olive oil
  • 450g (1 lb) lamb mince/ground lamb
  • 1 tbsp flour
  • 300ml (10 fl oz) lamb or beef stock (1¼ cups)
  • 415g tin baked beans
  • 2 tbsp tomato purée/paste
  • 2 tsp Worcestershire sauce
  • 1 tbsp fresh mint, chopped
  • salt and freshly ground black pepper
  • knob of butter
  • a little milk
  • 12 cherry tomatoes, halved
  • 55g (2 oz) cheddar cheese, grated (½ cup)

  • You will also need 4 individual serving ovenproof dishes for this recipe


  1. Method
  2. Add the potatoes to a pan of boiling salted water and simmer for 25 minutes.

  3. Meanwhile heat the oil in a frying pan/skillet, then add the lamb and brown over a medium heat, about 5 minutes.

  4. Reduce the heat a little and stir through the flour, then add the stock, stirring until it thickens, about 2 minutes.

  5. Next, stir in the baked beans, tomato purée,paste, Worcestershire sauce, and mint. Season. Reduce the heat to low and cook, uncovered, for 10 minutes. Divide between the dishes.

  6. Preheat the grill/broiler while finishing the pies.

  7. Drain the potatoes once they are tender, then mash, adding a good knob of butter and just enough milk to produce a creamy mash. Spread the mash evenly over the meat mixture.

  8. Place six tomato halves, cut sides up, on top of each pie, pressing them down a little into the mash.Then sprinkle the cheese over.

  9. Put the dishes on a heavy-based baking sheet, place under the grill/broiler and cook for about 6–8 minutes until the tops are golden and juices are bubbling round the edges.


  10. Individual Shepherd's Pie

Updated: June 27, 2018

Cheese Soufflé

Cheese Soufflé

 

A classic cheese soufflé – a mixture of fluffy whisked eggs folded into a Cheddar cheese sauce then baked. Perfect for a light lunch.

 

Cheese Soufflé
Prepares: 3 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes or 20 minutes for individual soufflés

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), separated
  • 28g (1 oz) butter (⅛ cup, or ¼ stick)
  • 1½ tbsp flour
  • 150ml (5 fl oz) milk (⅔ cup)
  • salt and pepper
  • 85g (3 oz) Cheddar cheese (or other strong cheese) grated (¾ cup)

  • Equipment
  • A 15cm (6 inch soufflé dish) or 3 × 10cm (4 inch) individual soufflé dishes


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas mark 4)

  3. Grease the soufflé dish or dishes. Prepare a collar with baking parchment to go round the outside of the dish or dishes to support the mixture as it rises in the oven.

  4. Over a medium heat, melt the butter in a large pan.* Reduce the heat and blend in the flour to make a roux. Let it cook over a low heat for 2–3 minutes. Warm the milk, then gradually stir into the roux until well blended (warming the milk first makes this easier). Bring to the boil, stirring constantly. Remove from the heat and beat in the cheese, then add the egg yolks one at a time, beating well between each addition. Season.

  5. Whisk the egg whites until soft peaks form, then very gently fold into the mixture until they are thoroughly incorporated.

  6. Pour into the soufflé dish or divide between the individual dishes and bake in the oven for 30 minutes for the large soufflé or for 20 minutes for the individual ones. Do not open the oven door while they are cooking.

  7. Tip
  8. *Using a large pan will make it easier to fold in the egg whites.

  9. Note
  10. When making a soufflé, the ratio between the ingredients is very important, so keep to the amounts above. Increasing the number of eggs to make a larger soufflé would affect its ability to be light and well risen.

Updated: April 2, 2017