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  • 3 tbsp butter
  • 1 onion
    finely chopped
  • 1 clove garlic
    crushed
  • 2 tbsp plain flour
  • ½ tsp celery salt
  • ½ tsp smoked paprika
  • 150g mascarpone
  • 500g spinach
    washed and stalks removed
  • 150g cheddar
    grated
  • 1-2 tbsp from a jar jalapeño peppers
    chopped
  • 2 slices Bread
    chopped

Nutrition:

  • kcal354
  • fat27.6g
  • carbs14.6g
  • fibre3.2g
  • protein11.7g
  • salt1.4g

Method

  • step 1

    Heat oven to 190C/fan 170C/gas 5. Melt the butter in a pan, add the onion and fry gently until soft but not browned. Stir in the garlic and then the flour, celery salt and smoked paprika. Cook the flour for 2-3 minutes and then add the mascarpone. Wilt the spinach in a pan of simmering water for 1 minute and then drain briefly.

  • step 2

    Squeeze the liquid from the spinach into a jug, stir this into the flour mixture and bubble it for a couple of minutes. Finely chop the spinach and fold it into the mixture with most of the cheddar keeping a little back for the top. Add the jalapeño peppers, season with salt and pepper and tip into an ovenproof dish or dishes. Sprinkle the bread over the top with the remaining cheddar and bake for 40 minutes.

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