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May 1, 2014

I’m always happy to share recipes I’ve tested and found to be successful. Last year I worked my way through River Cottage Veg Everyday and have to say it’s one of my favourite cookbooks. It gives me recipes that mean I can use seasonal produce in lots of different ways.

This one can be adapted with a variety of vegetables but today I did it to the original recipe with spinach.


300ml whole milk
1 bay leaf
Half an onion
A few black peppercorns
100 g penne or other tubed pasta (I used Rigatoni)
A little olive oil
200/250 g spinach (depending on where you buy it pack sizes vary!)
50 g butter
50 g plain flour
75 g extra mature Cheddar
A little nutmeg
3 large eggs, separated plus 1 extra egg white
Sea salt and ground black pepper


1. Preheat the oven to 190 degrees C and place a baking tray to heat up.

2. Grease a 1.5 litre soufflé dish.

3. Put the milk, bay leaf, onion and peppercorns in a small pan and bring to just below simmer. Take off the heat and leave to infuse.

Infuse the milk

Infuse the milk

4. Bring a pan of water to the boil and cook the pasta until al dente. Drain and toss in a little oil to prevent sticking.

5. Cook the spinach just in the water that remains after washing. Drain well and squeeze out any excess water. Chop.

6. Melt the butter in a pan, stir in the flour and cook for a few minutes. Reheat the milk, strain and beat into the roux a third at a time. Com for a couple of minutes before adding cheese, nutmeg, spinach, some salt and pepper then beat in the egg yolks and fold in the pasta.

Use a tasty Cheddar

Use a tasty Cheddar

7. Whisk the egg whites until firm peaks. Stir a spoonful into the mixture to loosen it then carefully fold in the rest. Spoon into the prepared dish and place on the baking sheet in the oven.

Spoon into the prepared dish

Spoon into the prepared dish

8. Bake for 25-30 minutes until risen and golden and serve straight away!




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