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Cheese and leek bread and butter pudding
Fruit and vegetables
1
leek
, finely sliced
½ large
onion
, finely sliced
2
spring onions
4 whole
garlic
cloves, peeled
2
garlic
cloves, chopped
2
leeks
, just the tops, the green parts, chopped
200g/7oz
spinach
4 tbsp
parsley
, chopped
2
garlic
cloves, chopped
Tins, packets and jars
1 tsp
English mustard
1 tsp
English mustard
good glug
Worcestershire sauce
Cooking ingredients
2 tbsp
rapeseed oil
, to bind
salt and freshly ground
black pepper
1 tbsp
chipotle
paste
salt and freshly ground
black pepper
2 tbsp
olive oil
3
peppercorns
100ml/3½fl oz
stock
2 tbsp
olive oil
2 tbps
chipotle
paste
100ml/3½fl oz
olive oil
Dairy, eggs and chilled
70g/2½oz unsalted
butter
2 free-range
eggs
350ml/12fl oz
double cream
80g/3oz
Parmesan
, grated
80g/3oz
gruyère
, grated
120g/4½oz mature
cheddar
, grated
2 free-range
egg yolks
160g/5⅔oz mature
cheddar
, grated
400ml/14fl oz
double cream
Other
280g/10oz sliced
sourdough bread
, about 8 medium slices (slightly stale works best)
100ml/3½fl oz
stout
300g/10½oz sprouts, finely chopped
1 lemon, juice only
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