Wednesday, 24 May 2006

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Vic Reeves's Stilton Spaghetti

Comedian Vic takes cooking seriously

Serves 4
Preparation time: 10 mins
Cooking time: 30-35 mins

Ingredients

300g/11oz spaghetti
25g/1oz butter
2 garlic cloves, crushed
225g/8oz button mushrooms, sliced
225g/8oz large open-cup mushrooms, sliced
225g/8oz mature Stilton, crumbled
150ml/¼pt double cream
2 large eggs, beaten
Handful of fresh basil leaves

Method

1 Preheat the oven to 200°C/400°F/Gas 6. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 8-10 mins or until just tender.
2 Meanwhile, melt the butter in a large frying pan, add the garlic and mushrooms and cook for 5 mins, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until smooth and melted. Remove from the heat and season with salt and freshly ground black pepper.
3 Drain the pasta, then return it to the pan, add the mushroom mixture, eggs and basil and mix well. Spoon into one large or four individual ovenproof dishes. Bake for 20-25 mins or until golden and crusty on top. Serve garnished with more fresh basil leaves, if liked.

Recipe courtesy of The British Cheese Board/www.britishcheese.com.