Supper Lunch

Savoury Bread & Butter Pudding

20 prep, 40min cook

Serves 4

Ingredients

450g lean beef mince

1 onion, peeled and finely chopped

50g chorizo, roughly diced

2 celery sticks, finely chopped

1 yellow pepper, deseeded and diced

100g mushrooms, cleaned and sliced

300ml beef stock

2 tsps plain flour

2 sprigs fresh thyme, roughly chopped

Sea salt and freshly ground black pepper

350g ready-made cheese sauce

1 fresh baguette, thinly sliced and toasted on both sides

50g Cheddar, grated

2 tbsps flat-leaf parsley, chopped

Method

Preheat the oven to 180°C/350°F/ Gas Mark 4. Heat a shallow non-stick frying pan and brown the mince, onion, chorizo, celery and pepper for 8 minutes.

Add the mushrooms, stock, flour, thyme and seasoning. Stir gently, reduce the heat, cover and simmer for 10 minutes, stirring occasionally.

Meanwhile, heat the cheese sauce and set aside. Spoon half the mince mixture onto the base of a large ovenproof rectangular dish, then half the cheese sauce on top. Arrange half the bread slices on top of the cheese and mince mixture.

Repeat the process, finishing with a layer of bread slices. Sprinkle over the cheese and bake for 20 minutes.

Garnish with parsley and serve with a crisp green salad.