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OTAGO FARMERS MARKET MOBILE KITCHEN MENU 27/6/2015

open market

Whew we have got through a week of extreme temperatures and one that makes me turn to food for comfort.  I have been making casserole after casserole and many pots of hearty, warming soup have been filling our bellies.

This week at the market I am keeping it simple with lots of fantastic winter vegetables which I love playing around with as their unique robust flavours add a natural depth to your dishes.  This week Brydone Organics yams not only get roasted with maple syrup, they are then turned into a gorgeous soup. I am also making that beautiful warm salad which is yet another way I love to devour these winter morsels.  I also have leeks, spinach, eggs, honey, apples and freshly baked breads to finish.

ROAST YAM AND MAPLE SOUP

This is one of my most popular soups. It only requires a few great ingredients and yams provide a comforting unique flavor to this memorable soup.

 IMG_9240 (640x348)

ingredients

Serves 5

1.5 kg yams 2 onions, sliced thinly 1 clove garlic 1 fresh bay leaf

5 sprigs fresh thyme

75ml maple syrup

½ cup water Oil Chicken or vegetable stock Salt and freshly ground pepper

Method

Preheat your oven to 200C

Put the washed yams, sliced onions, garlic and water into a baking dish and drizzle over the maple syrup, sprinkle with a little salt and pepper give the pan a shake to coat all the yams. Roast until the yams soften and caramelize, (10-15 minutes). When the yams are tender and slightly caramelised, carefully tip them all into a suitable size pot.  Pour a little stock into the oven dish which the yams were cooked in and give it a scrap to ensure you get all the yummy bits off the pan. Pour all the liquid into the pot with the yams and onions. Add some more stock to just cover the yams along with the thyme and bay leaf if using. Season lightly with salt and pepper and cook gently for at least 30 minutes so that the flavours have time to develop. When the yams are soft and mushy and the soup has taken on a cloudy appearance. It is ready to puree, either in a food processor or with a stick wand. I personally like this soup quite smooth.

Check the seasoning and adjust if necessary. If it is too thick add a little more stock or water to loosen the soup to your desired consistency.

Serve in warm bowls, it does go well with a little fresh cream drizzled on top to soften the flavour!

 

LEEKS FRITTERS

IMG_4754 (562x640)

Makes 8

ingredients

For the fritters

4 large leeks, pale green and white parts only

2 shallots, sliced thinly

1/4 cup flour

1 tsp baking powder

Freshly ground black pepper

½ tsp ground cumin

Pinch of cayenne

1 egg

2 Tbsp olive oil or vegetable oil, for frying

Salt

Method

Cut the leeks into thin rounds, wash well in cold water, drain.

Bring a pot of salted water to a boil and cook the leeks for 3 to 4 minutes, until they are softened but not limp.

While they are cooking, whisk together the flour, baking powder, a few grinds of black pepper, cumin and cayenne.

Drain the cooked leeks and pat dry.  Make sure to get rid of as much water as possible.

Transfer the leeks to a large mixing bowl and add shallots.  Add the flour mixture to the leeks and toss to coat.  Add the egg and stir until it is incorporated with the mixture.

Heat a baking tray in the oven to 200C

In a large heavy based fry pan, heat the oil over medium heat until it begins to shimmer.  Scoop heaping tablespoons of the batter into the fry pan.  Using a spatula, gently flatten the fritter. Cook for approximately 3 minutes, or until it is golden brown.  If they are cooking too quickly, lower the heat.  Flip fritters and cook until the other side is golden.  Drain on paper towels and transfer to oven.

Repeat with remaining batter

While they are in the oven, continue until all fritter mixture is used. Serve warm with sour cream.

 

BAKED EGGS WITH SPINACH

baked eggs

Brunch time indeed! Baked eggs served with soliders (toast) is a delightful way to start the day!

Serves 4

Ingredients

40g butter

500g spinach, stalks removed

50g parmesan or tasty cheddar

4 Tbsp cream

Freshly grated nutmeg

4 eggs

Salt and freshly ground pepper

Method

Add 1 Tbsp butter to a pan and heat until melted, add the spinach and cook until wilted (1-2 minutes).

Place in a sieve and push out excess moisture.

Lightly grease the four ramekins with a little butter and then place equal amounts of the spinach.

Sprinkle over a little cheese on the spinach, leaving a little for the top.

Break one egg in each ramekin.

Season lightly with salt and pepper.

Pour over the cream, sprinkle with remaining cheese and finish with a grating of nutmeg and plenty of freshly ground pepper.

Bake in preheated oven 180C for about 20 minutes or until the eggs are just cooked.

Serve immediately, but do remember the dishes are hot

 

WHOLE WHEAT, APPLE AND HONEY MUFFINS

IMG_8056 (640x423)

These moist little muffins are easy to make and are a family favourite especially on these cold weekends. Also great for lunch boxes!

Makes 12-18 medium sized muffins

ingredients

1 cup whole meal flour 1 cup flour 1 tsp baking powder 1 tsp baking soda ¼ tsp salt 1 Tbsp cinnamon 120g unsalted butter, at room temperature ¼ cup runny honey ½ cup dark brown sugar, packed 1 large egg, lightly beaten 1 cup buttermilk or yogurt 2 large apples, peeled, cored, and coarsely chopped

Method

Preheat the oven to 190C.

Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.

In a separate bowl, cream the butter and add the honey and ¼ cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.

Mix in the buttermilk/yoghurt gently. (If you over-mix, the buttermilk will cause the mixture to curdle.)

Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 170C, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

 

WARM YAM AND ONION SALAD

Warm salads are always a pleasing addition to your winter menu.

 yam and onion salad (640x401)

Serves 4-6

Ingredients

1 kg yams,

2 red onions, cut into wedges

2 Tbsp oil

2 Tbsp honey

Salt and freshly ground pepper

1 sprig rosemary or thyme

Dressing

1 tsp grain mustard

3 tsp red wine, cider or balsamic vinegar

2 Tbsp extra virgin olive oil

100g feta cheese

Method

Preheat the oven to 190C

Place a roasting tray in to heat up. This will get the yams and onions cooking immediately!

Toss the yams with 2 tablespoons of oil, honey and sprig of herbs.  Season with salt and pepper and mix.  Carefully remove the hot roasting dish and tip the yams and all juices onto the tray.  Bake for 20 minutes or until tender and caramelised, you may need to turn them throughout cooking to evenly cook.

Meanwhile mix together the mustard, vinegar and extra virgin olive oil, season lightly and pour over the hot yams.  Combine lightly, crumble over the cheese and serve on a platter in the middle of the table.

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ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCTS.

ROSEDALE ORCHARDS – apples

MCARTHUR BERRY FARM – leeks

BEANOS BAKERY – fresh baked goods

BRYDONE ORGANICS – yams and spinach

BLUESKIN BAY HONEY – local honey

KALE AND QUINOA SALAD

The combination of two super healthy ingredients with a punchy dressing is the perfect winter pick-me-up!

kale salad (1)

Serves 4

200g quinoa

500g kale, stalks removed, finely sliced

3 Tbsp balsamic vinegar

6 Tbsp extra virgin olive oil or grapeseed

50g shaved parmesan cheese (optional)

½ red onion, finely diced

¼ dried cranberries (optional)

Method

Begin by cooking the quinoa, add 3 cups water to a suitable sized pot, add ½ tsp salt and bring to the boil. Add the quinoa and cook until just tender (10-20 minutes). Drain and cool spread evenly on a tray (this helps it dry out).

Meanwhile, mx the balsamic and oil together, season lightly with salt and pepper.

In a large mixing bowl, combine the quinoa, kale, onion, cheese and cranberries, toss to combine.

Pour over the dressing, season lightly and toss well to combine.

Serve and enjoy the benefits of this tasty, nutritious salad.

APPLE FOOL

 006

Stewing apples is simple, easy on the pocket and you can use it for so many things.

If I’m not spooning this over my cereal or filling a tart, then I like to make an impromptu dessert for the kids.

Serves 5

500g cooking apples, peeled, cored and roughly diced

50g sugar

300g greek yoghurt

150 ml cream , lightly whipped.

1-2 Tbsp icing sugar

Topping

100g rolled oats

2 Tbsp brown sugar

Pinch cinnamon

Method

Begin by stewing the apples: add the apples, sugar and 1 Tbsp water to a suitable sized pot. Cook over a gentle heat until the apples soften and pulpy (10-15 minutes). Cool until required.

To make the topping: place a sheet of baking paper over a baking tray. Mix the rolled oats with the sugar and cinnamon and spread evenly over the paper. Place in oven and bake until the oats go golden and the sugar caramelises (3-5 minutes). Cool completely.

To assemble: Gently fold together the yoghurt, icing sugar and cream.

Place the apple in the bottom of the glass or serving dish, add a generous spoonful of cream mixture, repeat with apple and cream and finish with the crunchy toasted oats.

Chill until required. This simple dessert can be made with any type of fruit all year round.

LEEK MASH

It may sound simple and yes it is but it’s so versatile and utterly delicious. It can go with anything from a juicy steak or a simple piece of fish.

mash 2

Serves 5

800g potatoes, peeled

1 leek, washed and cut into rounds

75g butter

100ml cream or milk

Salt and white pepper

Method

Evenly cut the potatoes into large pieces and place into suitable sized pot, add 1 teaspoon salt and cover with cold water. Bring to the boil then simmer until tender.

Meanwhile melt the butter in a medium sized saucepan, add the leeks and sweat off until tender and sweet (about 8-10minutes).

Add the cream and heat gently together, set aside.

When the potatoes are tender, drain well and mash or pass through a mouli so they are lump free. Add to the hot leek mixture and whip together with a rubber spatula.

Season with salt and plenty of white pepper.

All great mash is lump free, light and creamy. Make the effort as the final product will lift your meal to another dimension.

BEEF OLIVES

beef olive

Thin slices of beef, stuffed, rolled and braised with lots of gravy. What more could one want? With a little effort and patience you will end up with an old favourite carried onto the next generation!

Serves 5

5 thinly sliced pieces topside, rump or schnitzel of beef

For the stuffing

2 Tbsp butter

100g smoked bacon, finely diced

1 small onion, peeled and finely diced

1 garlic clove, peeled and crushed

6 sage leaves, finely chopped

200g fresh or dried breadcrumbs

A good pinch of freshly grated nutmeg

Salt and freshly ground pepper

1-2 eggs

For cooking the beef olives

300ml beef stock

300ml red wine

2 onions, peeled and cut into quarters

4–5 large carrots, peeled and cut into large, even sized pieces

2 bay leaves

Method

Begin by making the stuffing: Melt the butter in a large fry pan, add the diced bacon, onion, sage and garlic. Cook over a moderate heat to soften the onions and to extract the juices from the bacon. Add the breadcrumbs and fry lightly in the bacon and onion juices. Taste and season lightly.

Cool slightly and tip into a bowl. Add 1 egg and then if needed the other until the stuffing mixture clumps together in your hand. Set aside.

Place the meat onto your bench and season lightly, divide the stuffing into 5 even sized amounts and place one onto the meat, mould it into a rough sausage shape. Roll the meat securely around the stuffing, making sure the ends are folded in so the stuffing doesn’t escape.

Tie neatly with string. Set aside and continue until all the beef and stuffing is used.

Add 2 tablespoons of oil to a heavy based medium sized oven dish (with lid). When hot add the beef olives and brown all over.

Add the vegetables and colour lightly, add the red wine and allow to reduce for a minute or two, add the beef stock, bay leaves and cover with the lid.

Bake in the preheated oven 170C or on a low stove top for 1-2 hours depending on quality of meat.

You are wanting the beef olives to be tender, but not falling apart!!

If need be take the beef olives out and reduce the gravy only if it is a little to runny.

Serve with leek mash.

 

FAMILY AND FRIENDS – FEATURE

The classics never tire and this one i remember fondly in my childhood as i could never quite understand why they were called `Beef Olives’ when we never had olives in them!! But i do remember how moist and delicious they were, with the bonus of a parcel of stuffing inside. You can add pretty much anything to the stuffing to suit your tastes or your pantry.

I teamed it up with a simple creamy mash with the addition of seasonal leeks. This mash will go with almost anything at this time of the year and one i use time and time again.

Finally as always i like to finish with a little treat and with the abundance of apples it’s always good to have a simple treat up your sleeve! Stewing apples is a winter must have in the fridge as they fill your belly with simple goodness and of course have endless uses.

 

 BEEF OLIVES

beef olive

 

 Thin slices of beef, stuffed, rolled and braised with lots of gravy. What more could one want? With a little effort and patience you will end up with an old favourite carried onto the next generation!

Serves 5

5 thinly sliced pieces topside, rump or schnitzel of beef

For the stuffing

2 Tbsp butter

100g smoked bacon, finely diced

1 small onion, peeled and finely diced

1 garlic clove, peeled and crushed

6 sage leaves, finely chopped

200g fresh or dried breadcrumbs

A good pinch of freshly grated nutmeg

Salt and freshly ground pepper

1-2 eggs

For cooking the beef olives

300ml beef stock

300ml red wine

2 onions, peeled and cut into quarters

4–5 large carrots, peeled and cut into large, even sized pieces

2 bay leaves

Method

Begin by making the stuffing: Melt the butter in a large fry pan, add the diced bacon, onion, sage and garlic. Cook over a moderate heat to soften the onions and to extract the juices from the bacon. Add the breadcrumbs and fry lightly in the bacon and onion juices. Taste and season lightly.

Cool slightly and tip into a bowl. Add 1 egg and then if needed the other until the stuffing mixture clumps together in your hand. Set aside.

Place the meat onto your bench and season lightly, divide the stuffing into 5 even sized amounts and place one onto the meat, mould it into a rough sausage shape. Roll the meat securely around the stuffing, making sure the ends are folded in so the stuffing doesn’t escape.

Tie neatly with string. Set aside and continue until all the beef and stuffing is used.

Add 2 tablespoons of oil to a heavy based medium sized oven dish (with lid). When hot add the beef olives and brown all over.

Add the vegetables and colour lightly, add the red wine and allow to reduce for a minute or two, add the beef stock, bay leaves and cover with the lid.

Bake in the preheated oven 170C or on a low stove top for 1-2 hours depending on quality of meat.

You are wanting the beef olives to be tender, but not falling apart!!

If need be take the beef olives out and reduce the gravy only if it is a little to runny.

Serve with leek mash.

 

LEEK MASH

mash 2

It may sound simple and yes it is but it’s so versatile and utterly delicious. It can go with anything from a juicy steak or a simple piece of fish.

Serves 5

800g potatoes, peeled

1 leek, washed and cut into rounds

75g butter

100ml cream or milk

Salt and white pepper

Method

Evenly cut the potatoes into large pieces and place into suitable sized pot, add 1 teaspoon salt and cover with cold water. Bring to the boil then simmer until tender.

Meanwhile melt the butter in a medium sized saucepan, add the leeks and sweat off until tender and sweet (about 8-10minutes).

Add the cream and heat gently together, set aside.

When the potatoes are tender, drain well and mash or pass through a mouli so they are lump free. Add to the hot leek mixture and whip together with a rubber spatula.

Season with salt and plenty of white pepper.

All great mash is lump free, light and creamy. Make the effort as the final product will lift your meal to another dimension.

 

APPLE FOOL

006

Stewing apples is simple, easy on the pocket and you can use it for so many things.

I f I’m not spooning this over my cereal or filling a tart, then I like to make an impromptu dessert for the kids.

Serves 5

500g cooking apples, peeled, cored and roughly diced

50g sugar

300g greek yoghurt

150 ml cream , lightly whipped.

1-2 Tbsp icing sugar

Topping

100g rolled oats

2 Tbsp brown sugar

Pinch cinnamon

Method

Begin by stewing the apples: add the apples, sugar and 1 Tbsp water to a suitable sized pot. Cook over a gentle heat until the apples soften and pulpy (10-15 minutes). Cool until required.

To make the topping: place a sheet of baking paper over a baking tray. Mix the rolled oats with the sugar and cinnamon and spread evenly over the paper. Place in oven and bake until the oats go golden and the sugar caramelises (3-5 minutes). Cool completely.

To assemble: Gently fold together the yoghurt, icing sugar and cream.

Place the apple in the bottom of the glass or serving dish, add a generous spoonful of cream mixture, repeat with apple and cream and finish with the crunchy toasted oats.

Chill until required. This simple dessert can be made with any type of fruit all year round.

 

BAKED EGGS WITH SPINACH

baked eggs

Brunch time indeed! Baked eggs served with soliders (toast) is a delightful way to start the day!

Serves 4

Ingredients

40g butter

500g spinach, stalks removed

50g parmesan or tasty cheddar

4 Tbsp cream

Freshly grated nutmeg

4 eggs

Salt and freshly ground pepper

Method

Add 1 Tbsp butter to a pan and heat until melted, add the spinach and cook until wilted (1-2 minutes).

Place in a sieve and push out excess moisture.

Lightly grease the four ramekins with a little butter and then place equal amounts of the spinach.

Sprinkle over a little cheese on the spinach, leaving a little for the top.

Break one egg in each ramekin.

Season lightly with salt and pepper.

Pour over the cream, sprinkle with remaining cheese and finish with a grating of nutmeg and plenty of freshly ground pepper.

Bake in preheated oven 180C for about 20 minutes or until the eggs are just cooked.

Serve immediately, but do remember the dishes are hot!!

Otago Farmers Market – mobile kitchen menu 6 June 2015

market2 (640x118)

Firstly I just want to wish everyone who got affected in the floods, my warmest wishes as are with you all xx

Well i’m back in the mobile kitchen and its only been two weeks!!

As usual I have a basket full of outstanding fresh market produce.  Fresh fish from Harbour Fish, deep delicious organic collard greens from Wairuna organics.  The ever versatile pumpkin is on the menu and I will be cooking this smothered in butter, miso and rosemary.  Oh and I also have a fantastic mixture of baby leaves from Janefield Hydroponics and to finish it must be a pudding.  With thanks to Stan the man at Harwarden organics I have sweet, juicy pears to poach.

Look forward to catching up and fingers crossed the weather will be kinder to us than what we have been experiencing!

FISH PIE

salmon

I love fish pie but often weigh up the options of cooking it as it can take a lot of time, cause a lot of dishes and fill my kitchen with a fish-stock kind of aroma and to be honest it’s not always appetising! I now use this recipe all the time and the results have been overwhelming! Feel free to add fish, shellfish to your liking and availability. Enjoy!

Serves 6

ingredients

500g white fish, I use cheaper fish for this (red cod, ling, elephant etc)

500g smoked fish fillet

500g salmon fillet

5 boiled eggs (opotional)

250g cheddar cheese

400 ml cream

100 ml milk

1 stock cube (chicken or fish)

Creamy mash potato for pie topping (made from 6 large potatoes)

METHOD

Take the fish, smoked fish and salmon fillets and cut into large chunks. Place the fish into a pie dish approx 24cm in diameter.

Add the cream to a pan and heat gently. Dissolve in 1 stock cube and bring to the boil. Reduce the mixture to thicken. Pour the mixture over the fish.

Chop the boiled eggs and sprinkle into the fish pie.  Finish off with a sprinkling of cheddar cheese and pat down gently.

Take the mash potato and spoon onto the top of the pie. Using the back of a fork, gently distribute the mash evenly to cover the pie.  Make small indentations over the top of the pie for decoration.

Place the fish pie in the oven on a high heat for approximately 15-25 minutes. When the top has browned, take out of the oven and serve immediately.

 

MISO ROAST PUMPKIN

pumpkin

This looks great served still in the pumpkin skin, centred in the middle of the table.

Serves 4-6

ingredients

1 small crown pumpkin

4 cloves garlic, sliced thinly

2 Tbsp miso paste

2 sprigs fresh rosemary

100g butter

Sea salt flakes

Freshly ground pepper

Method

Preheat oven to 190C

Carefully cut the pumpkin in half so you have a top and bottom. Scoop out the seeds and discard. Place the pumpkin halves flesh side up on a baking tray.

Put half the butter aside and with remaining butter divide and put inside cavity of pumpkin. Scatter over some garlic (leaving some for later), rosemary leaves and miso paste. Season with salt and pepper and bake until the flesh is soft and golden. Depending on size and variety of pumpkin this time will vary 20-30 minutes or longer if needed.

Whilst the pumpkin is roasting, melt the remaining butter in a small saucepan along with remaining garlic and finely chopped rosemary sprigs. Allow the butter to melt and go a golden brown colour, you will notice the garlic slivers turning a delicious toasted brown and the aroma will be nutty. Leave aside until required.

When the pumpkins are cooked remove from oven and cool slightly. Scoop out flesh and place into a bowl, mash with the back of the fork and pour over 2/3 of the butter. Fold through to combine and pour over remaining garlicky butter.

Enjoy!

BROWN BUTTER, COLLARD GREENS

Collard Greens Basics

Serves 2-4

ingredients

4 Tbsp. butter

1 bunch collard greens, cleaned, tough stems removed, leaves cut into 4cm pieces

Sea salt and freshly ground black pepper, to taste

Lemon wedges, for serving

Method

Working in two batches, heat 2 tbsp. butter in a medium-large heavy based fry pan, over high heat and cook, swirling the pan often, until butter begins to bubble and brown, about 3 minutes. Add half the collard greens and let sit undisturbed for 1 minute.

Stir greens and continue to cook until slightly wilted, about 1 minute. Season with salt and pepper and transfer collards to a serving dish; repeat with remaining butter and collard greens. Serve with lemon wedges.

 

HEALTHY SALAD 

carpet of lettuce (640x424)

This is one of those quick impromptu salads where a bit of this and a bit of that combined with a simple yet fresh dressing works every time.

Serves 2-4

Ingredients

2-4 cups or handfuls fresh crunchy leaves (I am using baby chard, spinach, rocket leaves, a JaneField hydro mix)

34 cup toasted walnuts or hazelnuts

14 cup fresh lemon juice

6 Tbsp olive oil

Sea salt and freshly ground black pepper, to taste

12 cup shaved parmesan

Method

Combine leaves in a bowl; set aside.

Whisk together lemon juice, oil, salt, and pepper; toss with salad.

Sprinkle with parmesan cheese and walnuts to serve.

 

 

PEAR FRITTERS, WITH HONEY

IMG_5019 (394x640)

SERVES 4

ingredients

350g Greek yoghurt

For the batter 65g plain white flour (or gluten free) 65g cornflour 200ml cold soda water

Sunflower oil, for frying 3 medium firm pears, peeled and cut into wedges (1cm) 4 tsp runny honey

1 lemon, juice

Method To make the batter – Put the cornflour and flour in a large bowl. Whisk in the soda water, stirring constantly, until the mix is smooth and runny, then sit the bowl in the fridge and leave for at least 10 minutes.

Pour enough oil into a medium saucepan so that it comes 5cm up the sides, and place over a medium-high heat. To test that the oil is the right temperature, put in a few drops of batter: if they sink to the bottom, then bounce straight back up with large bubbles, it’s ready. Dip a couple of pears in the batter and lower carefully into the oil. Fry for two to three minutes, until crisp, remove with a slotted spoon and transfer to a kitchen paper-lined plate. Repeat with the remaining pears. Serve the fritters with the yoghurt, a squeeze of lemon, and a drizzle of honey.

Alison wishes to thank all the great producers for outstanding products

WAIRUNA ORGANICS – collard greens

HARWARDEN ORGANICS – pears

JANEFIELD HYDROPONICS – fresh seasonal leaves (skinny blonde mix)

ROSEDALE ORCHARDS – pumpkin

HARBOUR FISH – fresh fish

JOCOBS DREAM – amazing hummus

ROASTED CHEESY BRUSSELSPROUTS

brussel sprouts

The combination of nutty roasted Brussels sprouts, smothered with cheesy, leek sauce and finished in the oven until bubbling and golden brown is now my new favourite! You won’t be disappointed.

SERVES 4

Cheese sauce

1 Tbsp butter

2 tsp flour

2 sprigs fresh thyme, stalks removed

½ leek, washed and sliced thinly

½ cup milk

½ cup cream

50g parmesan cheese, grated

fresh nutmeg, pinch

topping

2 tsp butter, melted

2 tsp parsley, finely chopped

200g gruyere cheese, or a cheese that melts well and has a nutty flavour

½ tsp salt

freshly ground pepper

¼ cup bread crumbs or panko crumbs

1 Tbsp butter

500g Brussels sprouts, remove outer leaves

 Method

Preheat the oven 180C

Begin by making the cheese sauce; melt the butter in a medium sized saucepan, add the sliced leeks and thyme, cook for about 5 minutes or until the leeks have softened and sweetened.

Add the flour and mix well to combine and cook out over a moderate heat for 2 minutes.

Add the milk gradually, whilst stirring all the time. Add the cream and continue to stir, lower the heat and cook out for another 10-15 minutes.

Add the parmesan cheese, nutmeg and seasoning. Set aside until required.

Places the brussels sprouts into a suitable sized oven dish. Add the butter and season well. Roast in the oven until the sprouts start to carmelise and soften, about 10 minutes.

While they are roasting, quickly mix together the melted butter, bread crumbs, parsley, gruyere and seasoning. Mix lightly to combine.

When the brussels sprouts are tender, pour over the cheesy sauce.

Finish by sprinkling over the breadcrumb mixture and return to the oven for a further 15 minutes.

Ready for serving when the sauce is bubbling and golden.