British cheese and rosemary pots

1tsp melted butter, for brushing

4 level tbsp self-raising flour, plus 2tsp for dusting

75g/3oz very strong Cheddar, chopped into small cubes

75g/3oz Red Leicester, chopped into small cubes

125g/4oz fresh white breadcrumbs

1 large shallot, finely chopped

2tsp finely chopped rosemary, plus 4 small sprigs (optional)

½ bunch parsley, roughly chopped

½tsp English mustard powder

3 eggs, beaten

6tbsp milk

You will need:

4 ramekins or metal pudding moulds, about 150ml/5fl oz each

Packed with gutsy flavours, and perfect for vegetarians

In short	Preparation time: 15 mins Cooking time: 25 mins Total time: 40 mins Serves: 4 people Cuisine: Vegetarian Course: Side dishes
Nutrition (per portion)	430 calories 21g fat (11g saturates) 40g carbs

Method

1 Preheat oven to gas mark 5/190˚C (180˚C in a fan oven). Brush ramekins with melted butter, then dust with flour to coat thoroughly. In a bowl, add cheeses, breadcrumbs, shallot, chopped rosemary, parsley, mustard and flour. Season well and stir to combine.

2 Add eggs and milk and mix till everything is well combined. Spoon mixture into moulds, filling to the top. Push a little sprig of rosemary on top, if you wish (pushing it into the mixture slightly), then put ramekins onto a baking tray and bake for about 25 mins, till golden and springy. Remove from ramekins and serve hot or allow to cool.