INGREDIENTS
2
large handfuls Baby spinach
1
Chilli, fresh red
3
sprigs Sage leaves picked, fresh
4
Eggs, large free-range
400 g
Spaghetti just, cooked
1
Black pepper, freshly ground
1
Sea salt
140 g
Sun-dried tomatoes in oil
1
knob Butter
600 milliliters
Double cream
60 g
Mature cheddar cheese, grated
60 g
Smelly cheese, mixed