Spinach timbale with goats cheese and dill mayonnaise
	Serves 6 + wheat free + gluten free This particular recipe is one of Pauls Mums and works a treat. The only addition I made was the slice of goats cheese on top. The texture of this dish is somewhere between a soufflé and a frittata and reheats very well if you want to make them in advance.		sweet potato fritters spinach and chickpea puri BBQ aubergine sushi roast vegetable crepe pecan and Roquefort pate spinach goats cheese timbale

	The timbales 60g (2oz) butter 1 small onion 1 drained tin of spinach 270ml (10floz) cream 4 eggs Salt and black pepper 60g (2oz) breadcrumbs A little nutmeg 6 slices of goats cheese	For this dish you will need six ramekins. Grease them well with butter, place a circle of baking parchment in the base of each one and line the sides with the breadcrumbs to prevent sticking Chop the onion and sauté it in the butter until soft. Combine it with the spinach, cream, eggs, nutmeg and salt and pepper in a jug blender and whizz it up until fine. Pour the mixture into the ramekins and place them in a high sided baking tray. Pour some water into the bottom of the tray and bake them in a medium oven for about 30 minutes until they have risen. Cool them to room temperature and turn them out. To serve top each timbale with a slice of goats cheese and bake them until the cheese is soft and browned. Top with the dill mayonnaise.
	Dill mayonnaise Handful of fresh tarragon Handful of fresh dill 1 dessertspoon of horseradish 4 dessertspoons of crème fraiche 2 dessertspoons of mayonnaise 1 clove of garlic, crushed 1 dessertspoon of American style mustard 1 dessertspoon of vinegar 1 teaspoon of salt	Chop up the herbs and mix all of the ingredients in a bowl.
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