Updated: Jan 31
by Emily & Giselle Roux (by Mitchell Beazley www.octopusbooks.co.uk)
This is the ideal recipe when you have a few slices of stale bread in your cupboard. Economic, utterly delicious and an original twist on a classic dessert that everybody enjoys.
Photography & Styling, Caroline Marson
1 tablespoon butter, plus extra for greasing
4 red onions, finely sliced
2 tablespoons cider vinegar
500g (1lb 2oz) spinach
1 garlic clove, smashed with the palm of your hand
2 tablespoons Dijon grain mustard
200ml (7fl oz) whole milk
100g (31/2oz) crème fraîche
1 pinch of ground nutmeg
7–8 slices of bloomer bread
75g (23/4oz) blue cheese, such as Stilton
salt and freshly ground
Preheat the oven to 180°C (350°F), Gas Mark 4 and grease a 22cm (8½ inch) round cake tin with butter.
Heat ½ tablespoon of the butter in a large frying pan over a medium–high heat before adding the onions. Once they have rendered all their water, deglaze with the cider vinegar and reduce the heat. Cook the onions for 15–20 minutes, stirring occasionally, until soft and a beautiful caramel colour. Season to taste with salt and pepper and leave to cool.
Cut off the thick stems of the spinach and thoroughly rinse the leaves under cold running water to remove any sand or dirt. Drain and place in a salad spinner to remove any excess water.
Heat the remaining butter in a large frying pan over a medium–high heat. Add the crushed garlic to the pan followed by the spinach and sauté for 3 minutes until the spinach is completely wilted and there is no liquid left in the pan. Season to taste, then remove and discard the garlic and take the pan off the heat.
Whisk the mustard and eggs together in a large bowl. Gradually pour in the milk and crème fraîche, then season with salt, pepper and nutmeg. Place the sliced bread into the egg mixture and leave for 2 minutes to absorb enough liquid without going soggy and unmalleable.
Delicately fill the base of your greased mould by arranging 2 large slices of bread on the
bottom. Place the cooked spinach, onions and remaining bread on top, then pour any of the remaining liquid mixture into the dish to fill all the little nooks and crannies. Finally, crumble over the blue cheese and bake in the oven for 15–20 minutes until golden brown
and crispy. Serve immediately.
Nigel's Drink Choices;
Nigel matched this recipe with a biodynamic white wine from Domain Mas d'Espanet, Eolienne Blanc 2015 & the soft drink is Real Kombucha's Royal Flush.