michelle picker cooks

My sister Eve made this impressive and delicious meal, adapted from a Jamie Oliver recipe .

First cook a 500g (17½ oz) packet of spaghetti for a little less time than stated on the packet. Drain and cool under running water. In a bowl beat together 5 large eggs and 750ml (25 fl oz) of light cream and season to taste with salt and pepper. Add 70g (2½ oz) of grated cheddar cheese, 85g (3 oz) of cubed blue cheese (or a mixture of blue and other smelly cheeses), 170g (6 oz) of drained and roughly chopped sun-dried tomatoes, 2-3 handfuls of roughly chopped baby spinach leaves, 1 finely chopped red chilli and the spaghetti. Mix well. Butter a large spring-form cake tin and pour the mixture in. Bake in a moderate oven for 45 minutes or until it starts to crisp on top. Meanwhile, toss 20 sage leaves in a little olive oil and dice some more blue cheese. Remove from the oven and make small indentations into the top of the cake, placing a sage leaf and some cheese in each. Return to the oven for a further 15 minutes until golden. Rest for a few minutes before serving with a fresh green salad.