Slimming World MayJune 2019

I love this twist

on one of our

favourite family

meals. And the

extra veg is great

for the kids, too!

“

“

3

Put the cornflour into a

large mixing bowl. Gradually

beat in the eggs with a hand

whisk until smooth.

6

Bake for 50 minutes to 1 hour

until the cheese sauce is

mostly set with a wobble

in the middle. Preheat your grill

to high. Place the dish under the

grill for 4-5 minutes, or until the

top is golden and crisp, then leave

to stand for 5 minutes. Divide

between 4 plates and serve with

the salad and gherkins.

SLIMMING WORLD MAGAZINE 57

step by step

RECIPE: REBECCA WOOLLARD. FOOD STYLING: ROSIE RAMSDEN. PROP STYLING: MORAG FARQUHAR