I seem to be cooking a lot of food recently that was popular at 1970s dinner parties. We’ve already had the Classic Boeuf Bourguignon and Beef Stroganoff. The prawn cocktail and Black Forest Gateau loom alarmingly on the horizon, along with the floaty maxidress.
These intensely cheesy little pots are a kind of cheat’s souffle, though with a slightly denser texture, and make a very good lunch or light supper. Continue reading