Delicious UK - (03)March 2020

56 deliciousmagazine.co.uk

Cheesy baked

bagel pudding

SERVES 6. HANDSON TIME 15 MIN,

OVEN TIME 30 MIN, PLUS 1 HOUR SOAKING

• 6 plain bagels, halved


• 80g butter, softened


• 6 medium free-range eggs


• 650ml whole milk


• 7 tbsp mustard (we used
  3 tbsp American mustard and
  4 tbsp English mustard)


• 20g finely chopped fresh herbs
  (dill, parsley, chives or a mix)


• 200g emmental cheese, grated
  (choose a vegetarian one if you
  need to)


• 150g dill pickles, halved

YOU’LL ALSO NEED...

• 2 litre (about 30cm x 20cm)
  ovenproof dish, lightly greased
  with butter or oil

1 Spread the cut side of the bagels

with most of the butter. In a jug,

mix the eggs and milk and season

well with salt and pepper. Mix the

mustards in a bowl, then stir in

the herbs and 75ml of the milk

mixture. Layer half the halved

bagels, cut-side up, in the ovenproof

dish, then pour over half the milk

and egg mixture and sprinkle with

three quarters of the cheese. Add

the rest of the bagel halves, cut-side

down, then pour over the rest of the

milk and egg mixture and press the

bagel halves down with your hands

to help them soak up the liquid.

2 Drizzle the herby mustard mixture

over the bagels, tuck in the pickles

and sprinkle with the rest of the

cheese. Brush any exposed bagels

with the remaining butter, then

leave to soak for an hour.

3 Heat the oven to 180°C/160°C fan/

gas 4. Bake the bagel pudding for

30 minutes until golden brown and

slightly puffed up, then serve

straightaway.

PER SERVING 539kcals, 29.5g fat

(15.4g saturated), 26.2g protein,

40.9g carbs (5.2g sugars), 3.1g salt,

2.6g fibre

Sausage, chorizo and

red pepper rolls

SERVES 4. HANDSON TIME 10 MIN,

OVEN TIME 25 MIN

FOOD

TEAM’S

TIP

Aim for a good mixture of

chorizo and regular

sausage in each sandwich

for the best flavour combo. We like

Unearthed cooking chorizo, from

Waitrose and Ocado, which has

higher welfare standards.

• 1 tbsp olive oil


• 4 British outdoor-reared
  pork sausages, cut in half
  lengthways


• 4 cooking chorizo sausages (see
  tip), cut in half lengthways


• 4 red or orange romano peppers,
  halved lengthways


• 4 ciabatta rolls, halved


• 1 tbsp sherry vinegar or
  balsamic vinegar


• 4 tbsp mayonnaise (we used
  saffron mayo)


• 40g rocket

1 Heat the oven to 220°C/200°C fan/

gas 7. Heat the oil in a heavy roasting

tin in the oven for 5 minutes. Add

both types of sausage, cut-side down,

and roast for 5 minutes. Add the

peppers and roast for 20 minutes,

turning everything halfway through.

2 Toast, warm or griddle the

ciabatta rolls. Once the sausages

are cooked, put in a bowl, add the

vinegar and mix well.

3 Spread the rolls with mayonnaise,

then fill with the rocket, sausages

and peppers along with some juices

from the roasting tin.

PER SERVING 755kcals, 52.7g fat

(11.6g saturated), 22.6g protein,

44.7g carbs (10.1g sugars), 2.6g salt,

5.3g fibre