Mac ’n’ greens pie

1 HOUR 30 MINUTES | SERVES 6 EASY | V
butter
macaroni 350g
spring onions 1 bunch, finely chopped
garlic 1 clove, crushed
spring greens 400g, stems removed
and shredded
eggs 3, beaten
single cream 150ml
whole milk 200ml
parmesan (or veggie alternative) 100g,
finely grated
mature cheddar 100g, grated
gruyère (or veggie alternative) 100g, grated


• Heat the oven to 190C/fan 170C/gas 5. Butter and base-line a deep 23cm springform tin with baking paper. Wrap the bottom of the tin tightly with a couple of sheets of foil to guard against leaks.
• Cook the macaroni in boiling, salted water but drain just before it’s tender as it will continue to cook in the oven. Soak below cold water until cold then bleed again.
• Cook the spring onions in a knob of butter until soft then add the garlic and cook for another 2 minutes. Stir in the spring greens and a splash of water then cook for 3-4 minutes or until wilted.
• Whisk together the eggs, cream and milk in a large bowl. Add 1/2 the parmesan and all of the other cheeses and mix well with lots of seasoning (especially pepper). Stir in the macaroni and the greens mixture.
• Tip into the tin and smooth down, then sprinkle over the rest of the parmesan. Set on a baking plate and cook for 30-35 minutes or until position and golden. Cool in the tin for 20 minutes, loosely covered with foil, before
turning out and cutting into wedges.


PER SERVING 526 KCALS | FAT 26.5G
SATURATES 15.4G | CARBS 40.9G | SUGARS 4.3G
FIBRE 6G | PROTEIN 27.9G | SALT 1.1G