Why not give this tasty blue cheese and spinach crumble a try today?

blue cheese and spinach crumble
blue cheese and spinach crumble

I made this for my beautiful cousin Emma’s pre wedding dinner, and as we were all staying in a big barn conversion and we all had to take a dish each. I knew that there were several vegetarians in the group, so I cooked up this little number and I think the meat eating guests whipped it up quicker than the vegetarians.

Spinach is the main base to this dish, but I always manage to pick up spinach for a great discounted rate. It would work well with most cheeses, but it is the nutmeg that gives it the mutz nuts !!!

You will need……

1 chopped onion

2 large tomatoes or lots of cherry tomatoes diced

2 garlic cloves finely chopped

100g blue cheese

500g washed spinach

1 piece of stale wholemeal bread

1 tsp nutmeg

1 tsp salt

1\2 tsp pepper

50g parmesan cheese

100 ml cream

Put a dash of olive oil in a pan over a medium heat,

when the oil has warmed up, add the onion and the garlic and cook until the onion is clear.

Add the tomatoes and stir and fry with the garlic and onion, after about two minutes add half a cup of water, then the spinach, a handful at a time, until it wilts down.

Crumble the cheese in and pour in the cream, add the nutmeg, salt and pepper and stir it well.

Transfer the spinach to an oven proof dish and try and make the top of the spinach level, crumble the bread over the top and then grate some parmesan on top.

Cook on the middle shelf in the oven for around an hour on a medium heat.

This is a warm dish, so it is great served straight out of the oven. If is a flipping fab side for some poached haddock and a poachie and also delicious as a side with a roast.

A fan of vegetarian Cuisine, then try these delicious Posh Mushrooms on toast for a non posh price !