Cornish Crumble
Serves 1
Full Choice 6½ pts
No Count 2pts
1 medium egg, hardboiled
1 small can pilchards in tomato sauce
1 tbsp white wine or cider vinegar
25g cucumber, peeled and diced
2 tomatoes, sliced
15g mature cheddar cheese, grated
15g fresh wholemeal breadcrumbs
¼ tsp dried basil
Heat oven to Gas 4/180ºC/350ºF.
Mash the pichards with the vinegar and place in an ovenproof
dish.
Chop the egg and mix with the cucumber. Place on top
of fish.
Top with sliced tomatoes. Mix cheese, basil and crumbs
and top the tomatoes with it.
Bake for 20 mins and serve with veg of your choice.
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