By Lyn Funnell
This is an ideal post-Christmas recipe when you’re fed up with large meals and you have lots of food left over, like cheese, milk, cream, Cranberry Sauce and salad to serve with it.
I used shop-bought shortcrust pastry, but of course you can make your own if you want to.
shortcrust pastry for the base
Knob of butter or marge
1 small or 1/2 a large red onion, finely chopped
150g Sussex Marble Cranberry Cheese
5ml combined milk & cream
1 tblsp cranberry sauce
Roll out the pastry to fit the flan dish of your choice. Press it well into the edges.
I roll the pastry thinner than it is in the packet & it goes much further.
Gently fry the onion in the melted butter until it’s soft.
Stir the eggs into the milk & cream.
Add the cranberry sauce & mix in well.
Grate the rest of the packet of cheese & add to the mixture. Lay any large bits that haven’t grated into the flan case.
Slice half the packet of cheese & spread the slices over the bottom of the pastry.
Spread the onion on the top.
Tip in the egg mixture.
Bake in the oven at 180C for about half an hour, until the top is just beginning to turn golden.
Serve with a salad, jacket potato or chips, depending on how hungry you’re feeling!