Matthew Ryle on Instagram: "CROQUE MADAME Left over cheese and ham from Christmas? Ingredients: Mornay (4 portions) 40g Butter 35g Flour (plain) 300g Milk (from above) Salt + pepper 100g No.1 Smoked silver fox cheddar (grated) 30g Dijon mustard - Bring the milk to the boil and remove from the heat, infuse. - Melt your butter fully and add your flour. Cook the roux for around 3 minutes, over a medium heat before adding any milk. - Slowly add your infused milk one ladle at a time, mix until fully

Delish dish for girls’ night or any date night🤍 It looks fancy but takes barely any effort and is perfect for sharing. Garlic butter prawns straight from the oven always hit the taste buds. Don’t forget a refreshment to go with it 🍷 Bookmark this recipe for later 🧡 🛒Ingredients: 🦐 King prawns in shell or already peeled 🧈 30g Butter 🧄 2 Garlic gloves 🌿 Fresh parsley 🧂 Salt 🥖 Baguette (to serve) 📝Steps: 1️⃣ Clean the prawns and butterfly them (Mae a cut in the middle until they open) 2️