|Sat Fat 15.7g||78%|
Heat the oven to 220c
Cook the broccoli in salted, boiling water for four minutes, drain and refresh under cold water.
Blanch the potato slices in boiling water for three to four minutes and drain.
Grease some ramekins with butter or oil and line with the potato slices.
Mix together the apple, broccoli and Stilton and divide between the moulds.
Mix together the cream, egg yolks and seasoning and divide between the moulds.
Bake in the oven for 9 minutes until golden. Cool a little and serve in the ramekins with salad.
600g waxy potatoes, sliced thinly
25g Stilton, crumbled
70g Russet or Braeburn apples, cut into chunks
160g broccoli florets
250ml double cream
3 egg yolks
Salt and pepper
This recipe melds together some fantastically rich flavours - sundried tomatoes, bacon, chicken and nutty pesto combine for this simple, yet satisfying dish.
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!