Servings:4 | Calories:1259 | Total Fat:120g | Chol:327mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 120g
Sat Fat 62g
Total Carb 22g
42% Others combined
25% Double cream
17% Sunflower oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 egg 200 g of Roquefort cheese 200 g of blue cheese 375 ml of double cream 5 g of salt 100 g of butter 50 g of creamed horseradish 2 tsp salt 2 tsp sugar 6 Place in a saucepan to reheat and cover the surface with baking parchment to keep moist. Combine with a little hot water when reheating to serve 7 For the mushrooms, heat the oil in a frying pan and once hot, add the mushrooms and sauté for 1 minute before adding the garlic, thyme and rosemary 400 g of wild mushrooms 2 sprigs of fresh rosemary 2 sprigs of fresh thyme 2 garlic cloves 100 ml of sunflower oil 8 Cook for about 5 minutes more, or until tender. Set aside to keep warm 9 For the spinach and leeks mixture, place a heavy pan over a medium heat and add the butter. Add the leeks and cook for 5 minutes, or until tender 40 g of butter 200 g of leek 10 Add the spinach and season with a pinch of grated nutmeg and some salt. Transfer to a colander to drain and set aside in a warm place
Directions : View recipe directions on greatbritishchefs.com