Spinach Timbale

4 eggs
300 ml/1/2 pint skimmed milk
225 g/8 oz frozen, chopped spinach, thawed
50 g/2 oz fresh wholemeal breadcrumbs
g/2 oz Cheddar cheese, grated
3/4 teaspoon grated nutmeg
salt
freshly ground black pepper
fresh tomato sauce, to serve

Grease a 1.5 litre/21/2 pint ovenproof ring mould and preheat the oven to moderate (180 °C/350 °F, Gas Mark 4).

Beat the eggs and the milk together in a bowl. Stir in the spinach, breadcrumbs, cheese and nutmeg. Season with salt and pepper and pour into the prepared dish. Bake in the oven for about 1 hour (exact time depends on the depth of the dish) until the cdstard is set and slightly risen. Test with a skewer, which should come out clean. Serve immediately with fresh tomato sauce.

Alternatively, allow the timbale to cool in the dish and serve cold.

SERVES 4