Recipe :
Peel the potatoes and cook in boiling salted water.
Wash and chop up the broccoli and cook in boiling salted water for 20 minutes.
Drain the brocolli and potatoes and blast quickly in a blender.
Add the cream, half the gruyère and the egg yolks.
Season with salt, pepper and nutmeg.
Beat the egg whites until firm and add.
Pour into a gratin or baking tin, add bits of butter and the rest of the cheese.
Bakeat 210°C (th.7) for 30 minutes.
Phil Vickery’s ultimate Christmas Fudge recipe This month Phil shows us how to make Christmas Fudge. Wrap it up in a posh box and you have the perfect homemade Christmas gift for friends and relatives...