INGREDIENTS
125 gs
wholemeal flour
150 gs
butter
1
egg
850 gs
oz floury potatoes
25 gs
butter
1 tbsp
sunflower oil
3
onions
2
garlic cloves
100 gs
baby spinach leaves
175 gs
mature cheddar cheese
2 tbsps
parsley leaves
250 mls
double cream
1 pinch
nutmeg
1 serving
sea salt and pepper
1