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Parmesan fritters with cheesy spinach
Fruit and vegetables
1 tsp chopped fresh
thyme
leaves
2 handfuls of baby
spinach
Tins, packets and jars
125g/4½oz
plain flour
2 tsp
English mustard
powder
Cooking ingredients
vegetable oil
, for deep frying
Dairy, eggs and chilled
100ml/3½fl oz
milk
50g/1¾oz
butter
, cubed
2 free-range
eggs
250g/9oz
Parmesan
, 150g/5½oz grated and 100g/3½oz cubed
100ml/3½fl oz
double cream
200g/7oz
roquefort
Back to recipe
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