- 225ml bag baby leaf spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 6 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 425ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 tbsp English mustard powder
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 200g bread (about 3 thick slices)
- 200g mature vegetarian cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 4 clusters of cherry tomatoes on the vine
Preheat the oven to 190C/gas 5/fan 170C and butter a shallow 2-litre dish. Tip the spinach into a colander in the sink and pour a kettleful of boiling water over it. Leave it to wilt while you make the cheesy base. (Or microwave the spinach according to the packet instructions.)
Break the eggs into the bowl of a food processor, pour in the milk, add the mustard and 1 tsp salt. Tear in the bread, crusts and all, then whizz together until smooth. Tip the mixture into a large bowl and grate in three-quarters of the cheese.
Squeeze the spinach, to get rid of all the water, then stir it into the cheese mixture and tip into the dish. Grate over the remaining cheese, top with the tomato clusters and bake for 30-35 minutes until risen and golden. Cool and allow to settle a little before serving.