THE WOMAN WHO ATE SCOTLAND 2 - LEG 3: PERTHSHIRE DELIGHTS
Nell takes to the remote hills and glens of perthshire.
First stop is the Blair Atholl Watermill and tearoom, where flour is ground in the traditional way.
Then it's on to a bothy high up in the hills near Kinloch Rannoch to create a dish with Smoked Vension, rounding off her day cooking a dish of seared mountain hare.
SPINACH AND CREAM CHEESE LASAGNE
Serves 4
Preparation and cooking time: 50 mins
Freezing not recommended
INGREDIENTS
12 sheets of Marshalls Lasagne
450g (16oz) frozen spinach
200g (7oz) cream cheese
Nutmeg, grated to taste
50g (2oz) butter
50g (2oz) flour
450mls (3/4 pint) milk
100g (4oz) cheddar cheese, grated
100g (4oz) Parmesan Cheese, grated
METHOD
1. Melt the spinach over a low heat.
2. Beat in the Cream Cheese and add a good grating of nutmeg.
3. Make a cheese sauce, by melting butter, add flour, then milk and stir in grated cheddar cheese, leaving a teaspoon of grated cheese for top of lasagne.
4. Spread a spoonful of cheese sauce on the base of a 23cm (9 inch) square ovenproof dish, cover with 4 sheets of lasagne, then add spinach and cream cheese, then cheese sauce then lasage sheets repeat twice ending with a topping of cheese sauce.
5. Sprinkle with cheese and bake for 35 minutes at 200oC, 400oF, Gas mark 6
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