@theculinarybee: I have officially written the next series, or perhaps the "evolution" of this series, which will be dropping in September and working its way right through until December. I am extraordinarily excited for you to see what I’ve been up to. Nothing is filmed yet, it is quite literally just scribbled down in my notebook, but I cannot WAIT to get started!!!! Serves 4 For the mash 800g floury potatoes, peeled and chopped 75g salted butter @shirgar_ 100ml whole milk, warmed (Optional but BRILLIANT) 1 HANDFUL OF EACH, Chives, Parsley, finely chopped Salt and black pepper For the eggs 4 large eggs @Clarence Court For the leek and cheese sauce 2 large leeks, washed and finely sliced @Ocado 40g butter 40g plain flour 500ml whole milk 150g mature Welsh Cheddar, grated 1 tbsp wholegrain mustard, A little freshly grated nutmeg, optional Salt and black pepper 100g breadcrumbs 30-50g extra mature Welsh Cheddar, for the top Method Boil the potatoes in well-salted water for 15-20 minutes until tender. Meanwhile, gently cook the leeks in a little of the butter until beautifully soft. Drain and steam-dry the potatoes, then mash with the remaining butter and warm milk. Fold through the softened leeks, parsley and chives and season generously. Lower the eggs carefully into a pan of boiling water and cook for 5-6 minutes. Transfer immediately to iced water, then carefully peel once cool, keeping the eggs whole. For the cheese sauce, melt the butter, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer until thickened. Stir through the Cheddar, mustard and nutmeg, if using, then season to taste. Spoon the herby leek mash into your baking dish and make four little hollows. Nestle the whole jammy eggs into the mash, then spoon the cheese sauce generously over everything. Finish with the extra Cheddar and the breadcrumbs and bake for 15-20 minutes, until golden, crisp and bubbling. Serve straight away while those yolks are still lovely and soft. . . . #angelsey #welshrecipes #welshfood #eggrecipes #englishfood

Annie Mae

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Thursday 20 August 2026 11:23:34 GMT