Curried Cheese and Sweetcorn Grill


320 g/12 oz/1/2 large can sweetcorn (corn), drained 225 g/8 oz/1/2 cup s any pulses, cooked (10)
450 ml/3/ pt/1/2 cups Bechamel Sauce (311)
Salt and freshly ground black pepper 100 g/4 oz/1/2 cup Cheddar cheese, grated
2.5 ml/1 tsp curry powder A few drops of Tabasco sauce Paprika Toast triangles Broccoli

Mix the sweetcorn with the pulses and the sauce in a saucepan. Add a little salt and pepper, half the cheese and the curry powder and Tabasco. Heat through, turn into a flameproof dish and sprinkle with the remaining cheese. Place under a hot grill (broiler) until bubbling and golden brown. Dust with a little paprika. Arrange toast triangles around the edges of the dish and serve with lightly cooked


Curried Cheese and Sweetcorn Grill

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