The Royal Chef At Home: Easy Seasonal Entertaining

SPINACH, MUSHROOM & ARTICHOKE CASSEROLE

MAKES 4 PORTIONS

5 Lay half of the spinach and half of the artichokes on the bottom of the casserole dish. Pour 1 of the mushroom sauce on top and sprinkle with ½ of the parmesan and ½ of the cheddar. Place the remaining spinach and artichokes on top, add the remaining sauce. Top with the remaining cheddar and parmesan and sprinkle the breadcrumbs or panko over the top of the cheeses. Crumble the Stilton cheese into walnut size pieces and dot around the top of the dish and top with the Pancetta. 6 Bake in the center of the oven until the sauce is bubbling and the top golden brown, about 30 minutes. Serve with crackers or flatbreads to scoop. 1 can artichoke bottoms, drained and quartered ½ cup parmesan cheese, grated 1 cup cheddar cheese, grated ½ cup panko or breadcrumbs ¼ cup Stilton cheese 3 slices Pancetta, torn and fried to crisp Salt and pepper to taste

2 (10 ounce) packets frozen chopped spinach 2 tablespoons olive oil 4 tablespoons butter 1 onion, finely chopped 1 small packet of mushrooms, sliced cup flour 2 cups chicken broth

1 Preheat the oven to 350ºF and grease an 8x8x2 casserole dish 2 Thaw the bag of spinach in warm water. When thawed, open the bag and squeeze out excess water from spinach. 3 In a heavy based pan, melt the butter and olive oil over high heat and add the onion and sliced mushrooms. Add a little salt, reduce the heat to medium and stir until the onions start to soften, about 3 minutes. 4 Stir in the flour and gradually incorporate the chicken broth. Simmer for 5 minutes and season the sauce with the salt and pepper.

SUMMER · COCKTAILS & FUN(D)RAISING

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