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Tenderloin
cornelius_blackfoot
Olly398
@inchpincher
Serves 8 as a side, 4 as a main. 250g Montgomery cheddar (expensive but lush, Waitrose sell it), 125g Stilton, 125g Ogleshield (I used Parmesan with is nothing like Ogleshield).
500g of al dente elbow pasta, make a bechamel with 1 pint of whole milk, 60g butter, 60g flour, add some nutmeg and white pepper, stir in most of the cheese, add pasta and mix. Oven for 30mins at 180°c fan, adding the rest of the cheese 10mins from the end.
Got to say the Hawksmoor cookbook is a decent purchase, very well laid out and informative.
In other news the better half got me a butchery course at the Ginger Pig shop for Crimbo, anyone been?