800g white bloomer, sliced medium thick
2 tbsp plain flour
100ml white wine
280g Cornish brie,
1 tbsp freshly grated nutmeg
Preheat the oven to 190°C/gas mark 5. In a large saucepan, melt the butter and mix in the flour. Heat, stirring, for 1 min. Stir in the white wine gradually, then the milk. Bring to a boil, stirring until smooth. Keeping on a simmer, add the brie to the pan, before seasoning with pepper and half of the nutmeg. Stir until the cheese has melted. Set aside.
Pour a quarter of the cheese sauce into a large ovenproof dish and layer with a quarter of the bread. Pour over another quarter of the sauce, and layer with the bread, continuing until the layers reach the top of the dish. Grate the Cheddar over the top and sprinkle with the remaining nutmeg. Bake for 15-20 mins, until golden.
Other leftover bread recipes in the Mar/Apr 2017 issue:
- Mini apple Charlottes
- Chocolate bread trifle
- Glamorgan sausages
- Herby bread puffs
- Exeter pudding
200g Stilton cheese, broken into small pieces
500g strong white bread flour
7g sachet fast-action yeast
25g olive oil, plus extra for greasing
30g flat leaf parsley, finely chopped
In a large bowl, mix the flour, yeast and olive oil. Stir in 300ml of lukewarm water and mix into a dough. Tip onto a lightly floured surface and knead for 10 mins. Place in a clean mixing bowl and cover with oiled cling film and a warm, damp tea towel, then place in a warm place to rise for 1 hr.
Knead the parsley and a sprinkle of black pepper into the dough. On a lightly floured surface, shape the dough into an oval. With a sharp knife, cut twice, making three long strips, from the top to the bottom, then roll them individually in flour. Press the Stilton onto the inner sides of the strips, holding a third of the cheese back. From the top, plait the strips and tuck in the ends. Scatter the remaining Stilton over the bread, making sure it gets into the folds of the plait.
Grease a large, flat tray with oil and transfer the loaf to it, using a long spatula. Cover with oiled cling film and leave in a warm place for 20 mins. Preheat the oven to 190°C/gas mark 5. Bake the loaf for 20 mins until hard when tapped. Serve.
Other Stilton recipes in our Jan/Feb 2017 issue:
400g chopped leftover roast turkey
1 tbsp butter
1 tbsp mild curry powder
zest and juice of 1 lemon
60g unsalted cashew nuts
50g dried apricots, chopped
90g natural yogurt
2 tbsp chopped flat-leaf parsley
fresh white bread and rocket, to serve
In a saucepan, heat the butter and sauté the onion for 10 mins, until very soft. Add the curry powder and stir for 1 min. Add the zest and juice of the lemon and transfer to a bowl. Stir in the turkey.
Crush the cashew nuts lightly with the end of a rolling pin. Stir them into the turkey mixture, along with the apricots, yogurt and parsley. Season with black pepper and chill for a minimum of 30 mins until needed. Serve with rocket in a sandwich on fresh white bread.
Other festive leftover recipes from our Christmas 2015 issue:
• Christmas pudding sausage rolls
• Turkey pancake rolls
• Orange and cinnamon potato cake
• Mulled wine sorbet
Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.