Waste not… Lockdown recipe for cheese pudding!

The present food situation means it's even more important not to waste food. Stale bread and crusts make an appetising Cheese pudding. This amount serves two.

½ pint (250 ml) milk

2 eggs - separated

3 oz (75g) grated cheese - whatever you have

3 oz (75g) breadcrumbs

freshly ground black pepper and chopped chives.

Warm the milk and add the breadcrumbs, egg yolks, most of the grated cheese (save a little for the top of the pudding), pepper and some chopped chives. Whisk the egg whites until they form stiff peaks and fold them into the cheese mixture. Pour into a buttered pie dish, sprinkle over the remaining cheese and bake in a hot oven for about 20 minutes until well risen and golden brown. This is good with a green salad.

Paul Cleave