Songwriter

Miley, what’s good (eating)?

Guess Who's Coming to Dinner

After a week gorging on delicious Thanksgiving food and a weekend treating Black Friday sales like a cage-fight, Annelie and I knew there was only one celebrity we would want to spend time with this week – our dear friend Nicki Minaj.

We first met our dear friend Nickster six years ago in court-ordered anger management, just as she was about to make it big. She had been working at the anger facility as a counselor for their more extreme patients and thus far, has been the only person to get through to us.

That probably has more to do with the fact that she allows us to continue with fight-club and is a firm believer in verbal beat-downs and non-physical feuding. Plus, she hates customers.

What says, thank you for being such a strong, rational role-model to us both?

Picture source: Unknown.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Duck à la Solange

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Where do I even begin to explain the deep, complex, passionate platonic-love story between us and our dear friend SoKnow?

We first met So during the late 90s, when the world was quickly falling crazy in love with Beyoncé and the rest of the destiny’s children. SoKnow, filled with so much creative talent and energy, needed a way to burn through her untapped potential and joined the Upper Whitney Houston chapter of our Extreme Fight Club.

SoKnow excelled from a young age (picture a kind, likeable version of Ronda Rousey) and rose through to ranks where we met her at our EFC Centre in East Hollywood – did I mention we turned it into a religion/cult like Scientology?

Our bond with Solange was instantaneous and continued over the decades, with So becoming one of our most trusted friends, advisors and confidantes. She was the only person we trusted to keep Jay-Z in line after breaking the first rule of fight club, to not talk about fight club.

Obviously as founders, we are exempt from such rules. Jay-Z is not above the rules.

It was so great catching up with SoKnow after such a busy year – we hadn’t realised that our hard work had led us to our 100th recipe milestone, but you better believe she did.

Knowing our penchant for wanky gifts, she looked through Chloe Sevigny’s list of must haves (I mean, who doesn’t want to never speak to Jeanne Tripplehorn again) and arrived with a vintage half-kaftan by Vivienne Westwood Gold Label, an ironic art smock by Balenciaga le dix, imitation pants by Cacharel and stand-up comedy classes.

The only way we could repay her support, kindness and generosity was a meal of our famous Duck à la Solange.

 

Duck à la Solange_1

 

The 80s have had a strong impact on our lives, none more so than the delicacies of a kitsch kitchen. While I have always had a soft spot for the idea of Duck à l’orange, I hate orange in cooking. Enter, the sublimeness of SoKnow – crispy skin duck with Grand Marnier and sour cherry glaze to dial back the overpowering orange flavour, leaving you with a gloriously rich, tangy citrus to cut through the duck.

Enjoy!

Oh, and thank you for reading – you’re the best and you’re beautiful, but not as good or as beautiful as us. Obviously.

 

Duck à la Solange_2

 

Duck à la Solange
Serves: 2.

Ingredients
2 duck breasts
1 tsp salt
1 sprig rosemary, finely chopped
2 tbsp unsalted butter
1 cup pitted cherries
freshly ground black pepper, to taste
30ml Grand Marnier
½ cup chicken stock
1 tsp cornflour

Method
Score the skin of each duck breast with diagonal lines, cutting into the fat but not into the flesh and rub with the salt and chopped rosemary.

On a medium hot pan, seal the skin side of the duck breasts for about 10 minutes, skimming the fat if it gets too excessive. Once the skin has crisped, turn the breast over and seal on the other side. Cook the breasts for a total of about 20 minutes, turning for a few minutes to seal the remaining sides. Remove from the pan and leave to rest in a warm place for about 15 minutes.

Add the butter to the dark fat and cook to a nut brown before adding the cherries and a good whack of pepper. Deglaze the pan with the Grand Marnier and then add the stock and cornflour, increasing the temperature until the sauce has reduced down to a syrupy glaze.

Serve the duck on crispy fried potatoes or fried broccolini, doused in the cherry-citrus glaze.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

You like us, right now, you like us

Guess Who's Coming to Dinner

Oh my god, it is such a shock, and again, truly an honour to be crossing off another blogging milestone. Thank you!

If you had told us a year ago that we would be reaching 100 posts we would have thrown a drink at you, pushed you in a pool and Alexis Carrington-ed our way to the front pages of a scandalous tabloid to boost our publicity and cut out the hard work. I mean, 100 recipes/catch-ups? That is work.

Surprisingly, we didn’t take the easy route to minimal fame and no fortune (although obviously I am keen to sell my sex tape, You’ll love your Ben) and stuck it out socialising with our famous friends (and foes), while documenting every step of the process like the anthropological gods that we are.

Skarsy was unavailable / too scared to help us celebrate this joyous occasion, so we reached out to our dear friend and favourite Knowles, Solange.

It may have been cold there in Beyoncé’s shadow, but our love and friendship was more than enough to warm Solange’s heart. I guess her own talent is also heart-warming, but our love is surely more meaningful.

What says thank you for your ongoing support and being the true star of the wider Knowles-Z family?

Picture source: Kristy Sparow / Getty Images.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Chipotlenny Kravitz Chicken Burritos

Main

Lenny, Lenny, Lenny – oh how we love you Lenny!

While there was no offer of a seamstress position in his entourage, the fact that he just came down to catch up is just the sweetest! Plus, it proves that he is smart enough to realise we would sabotage his clothes for our own malfunction pleasure.

We first connected with Lenny via his then wife Lisa, who we worked with on The Cosby Show which led to Annelie and I being the maid of honour and best man at their ‘87 Vegas wedding.

The friendly chemistry between us and Lenny was immediate and we were instrumental in him securing his first record contract, with Annelie playing the role of his muse while I tried to find a loophole in his marriage to Lisa to further my career as a groupie.

Len has been so busy lately, with first two Hunger Games movies, his tenth album (which we also produced) and his furniture collection, it was so nice to see him take the time to relax and just hang with us.

We wanted something fun, hot, spicy and casual to set the mood of our date, that was also messy so we could see Len without his shirt – obviously that meant our Chipotlenny Kravitz Chicken Burritos were on the menu.

 

Chipotlenny Kravitz Chicken Burritos_1

 

We are Chipotle fiends and as they are sadly not in Australia, we’ve had to play around with the copycat recipes online to find something that works for us. The marinade is hot and smokey, which is beautifully countered by the zing of the guacamole and the freshness of the salsa.

I am not going to lie, this recipe is a lot of work … but Len is totally worth it. Plus, they are messy so it does become clothing optional – enjoy!

 

Chipotlenny Kravitz Chicken Burritos_2

 

Chipotlenny Kravitz Chicken Burritos
Serves: 4-6.

Ingredients
Corn tortillas
Sour Cream
Grated Cheese

Corn Salsa
1 cup sweet corn kernels
2 poblano chillies, finely diced
2 red chillies, finely diced
½ spanish onion, finely diced
⅓ cup coriander, finely chopped
1 tbsp lime juice
Salt and pepper, to taste

Salsa
1 large tomato, roughly diced
10g hot chilli powder
5g hot paprika
2 tbsp coriander
1 tbsp lemon juice
1 tbsp of lime juice
¼ cup red onion, quartered
1 tbsp salt
1 tsp pepper
1 tbsp hot chilli flakes

Guacamole
2 large hass avocados
½ jalapeño pepper, seeded, and diced
¼ of a red onion, finely diced
2 tbsp coriander, finely diced
¼ a lime, juiced
¼ tsp salt

Rice
1 tsp butter
2 tsp coriander, diced
⅔ cup brown rice
1 cup water
½  tsp salt
1 lime, juiced

Chipotle Chicken
200g can chipotle pepper in adobo sauce
1 tsp black pepper
2 tsp cumin powder
2 tbsp fresh oregano, chopped
6 cloves garlic
2 tsp salt
1 red onion, quartered
¼ cup oil (canola/vegetable/olive)
1kg chicken breasts

Method
Corn Salsa
Heat a lug of oil in a large skillet over medium heat, and fry the corn and diced chillies for a few minutes. Remove from the heat and add the other ingredients. Season to taste.

Salsa
Chuck all of the ingredients into a blender or food processor. Blitz. Leave to sit for an hour or two, covered, in the fridge to allow the flavours to develop.

Guacamole
Place all of the ingredients into a medium bowl and mash until smoothed. Season to taste and adjust accordingly. As you would be aware, we love to liquify our insides with hot food so advise leaving in the jalapeño seeds for an extra kick.

Rice
Heat butter in a medium, heavy-bottomed saucepan over low heat. Add the rice and lime juice, and stir for a minute before the adding water and salt. Bring to a rapid, vigorous boil. Once boiling, cover the pan and reduce heat to a simmer leave over low heat until rice is tender and the water is absorbed, about 25 minutes. I’d advise you start checking from 20, but I am highly impatient.

Chipotle Chicken
Place all of the ingredients (other than the chicken) in blender and puree until smooth.

Stab chicken with a metal skewer or fork and cover with the marinade. Place in a large bowl and refrigerate for at least one hour or overnight.

Heat a lug of oil to medium high in a large skillet and fry chicken, a few breasts at a time, for five-ish minutes each side. Remove from the heat and roughly chop into 1cm-ish chunky, shreds. Repeat until the chicken is all done and return to the pan with the remaining marinade and fry for a few minutes.

Serve heaped in wrapped warmed corn tortillas with any combination of elements and sour cream and grated cheese.

Obviously these recipes are based on those served in Chipotle and are a combination of those we’ve sourced online and tweaked over the years. Just, you know, full disclosure.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

American Woah-Man

Guess Who's Coming to Dinner

Our dear friend Lenny Kravitz gave us a call the other day to let us know he would be going our way, we assume because he is looking for a new seamstress and knows that both Annelie and I slay on the Janome.

While we seem perfect for the job, our passion for wardrobe malfunctions, particularly those involving Len’s junk, make it one of his worse ideas. (Especially if he knew that it was my handiwork with the unpicker that lead to him putting the Cockholm in Sweden).

Despite being celibate now, Len oozes sensuality and as such, we always try to get him in the mood by whipping up something hot and spicy. What should we serve?

Picture source: Unknown.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Bruce Springsteen Roll

Main, Party Food, Snack

There is nothing quite as joyous and beautiful as catching up with your best friend; while it has been about five years since we last saw Brucey, it felt like no time had passed at all!

After meeting Bruce aka Brucey, Steeny, Springo or pal, in school our bond seemed unbreakable, with he and Annelie touring the bar circuit of New Jersey while I did everything in my power to bring down their rivals via torrid affairs.

While I was successful in ruining many a career on the way to Bruce’s success (without Bruce knowing, he enjoyed competition), our relationship hit a rough patch in 1984 when he invited (then) two-bit floozy Courteney Cox (we are friends, now) up on stage during his film-clip for Dancing in the Dark.

As you would expect, I ran straight to the tabloids to punish him for this indiscretion resulting in an eight-year feud and a string of voodoo and/or arson attempts near the Jersey shorelines.

Wanting to make amends after a stint in rehab, as well as the completion of a court-ordered anger management course, I reached out to Bruce and once again became his muse … eventually leading to an Academy Award for the song The Streets of Philadelphia.

We pulled up to the airport to pick-up Bruce to see him standing out front looking all dreamy, like the cover of Born on the USA – I mean, we would have taken him home and fought to the death for him, even if he wasn’t our friend.

I don’t know what it is about reminiscing about school, but it is something that definitely needs liquor, which in turns means you need drinking snacks at the ready – obviously our delicious Bruce Springsteen Rolls made the menu!

 

Bruce Springsteen Roll_1

 

These little snacks pack the right amount of sweetness and spice and are the perfect accompaniment for an afternoon of being serenaded by your close friend over a beer.

Enjoy!

 

Bruce Springsteen Roll_2

 

Bruce Springsteen Roll
Serves: 50.

Ingredients
1 tbsp soy sauce
1 tsp sake
2 tbsp oyster sauce
freshly ground black pepper
1 tsp cornflour
2 tbsp cooking oil, aka anything with a low smoke-point
2 cloves garlic, finely minced
1 tsp grated fresh ginger
3 shallots, finely sliced
2 carrots, grated
½ head of chinese cabbage, shredded
1 red chilli, finely sliced
100g shitake mushrooms, finely sliced
500g chicken mince
50g vermicelli noodles, soaked in water and drained
3 tbsp toasted peanuts, crushed
1 tbsp five spice powder
50 spring roll wrappers, defrosted
extra cooking oil, for brushing

Method
Combine the soy, sake, oyster sauce, pepper and the teaspoon of cornflour in a measuring jug; leave aside.

Heat a large pan over high heat, adding in the oil and swirling when hot. Quickly add the shallots, garlic and ginger and toss for 30 seconds, taking care not to burn them. Stirring well, add in the carrots, cabbage, chilli and mushroom, before reducing the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened.

Remove cooked vegetables to a dish and add the chicken mince to the pan, breaking up the meat as you brown it. When the chicken is done, add the soy liquid, noodles and vegetables to the pan and combine. Remove from heat and allow to cool. When cooled, drain out any liquid.

Preheat oven to 180C and line two baking sheets.

Open the packet of spring roll wrappers, covering with a just damp towel to prevent drying out. Pour some cold water into a glass for brushing.

Place a wrapper out on the bench, add a tablespoon of the mixture in the middle at one end in a cigar shape. Roll wrapper over to cover the filling, fold both sides in and roll the spring roll up (this video has another wrapping technique, if I make no sense). Brush with water and place on baking sheet, covering with another just damp cloth.

Repeat the process until you run out of wrappers or filling.

Once done, remove the cloth, brush all of the rolls with oil and bake for 15-20 minutes, or until golden and crisp.

Devour with your favourite condiment, trying to avoid flinging sriracha all over your kitchen when shaking the bottle. Unless these are for a Halloween party in which case, boom, instant bloodbath decoration!

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Risottis Redding

Main

I am so thankful that we successfully mastered time travel! Aside from the obvious information we get like the winning lotto numbers and who to bet on at the track on a boozy Wednesday afternoon, it is such a joy to be able to go back and reconnect with our friends that have passed … or to correct condiment catastrophes.

We first met dear Otis Redding while we were children singing in the Vineville Baptist Church choir. Otis is the first person to ever put us on the right path; Annelie and I joined the choir to get close enough to loot the collections after each service but young Otis caught us and instead of sending us to juvie, befriended us and tried to help us lead an honest life up until his untimely death (which inspired us to write the hit and then shit TV series LOST).

During our too-brief friendship, we were able to enjoy a highly successful writing partnership culminating in the hit some (Sittin’ On) The Dock of the Bay … which you know are not the lyrics I was suggesting while we were on a romantic working holiday in Sausalito.

Remembering the time fondly and wanting to stop Otis from getting on the plane, Annelie and I set the time machine to 1967, aka the beautiful time that we wrote the song. Obviously while there, we were also hoping to secure some Bay Area property to avoid being priced out by the tech boom, but it was mainly to see Ot.

Always the gentleman, it was such a thrill to see Otis again! Despite some annoying Hermione-with-the-time-turner logistical issues to start, we were able to talk down our past selves (by paying them off with future money to ultimately buy property. Yep, genius bribe idea) and spend some much need relaxation time with Ots.

He casually strummed his guitar (for once, this is not a euphemism) and put the finishing touches on his beautiful song while we got to work making his favourite meal Risottis Redding (with Annelie and I wishing the other wasn’t there ruining the romantic mood, and in her case, forcing me to cook in clothing).

 

Risottis Redding_1

 

Like our dearly departed friend, risotto is a homely, delicate dish with so many notes depending on how you make it. Risottis is a very simple version of the Italian classic, with a light mix of herbs and cheese creating a sweet base for the robust and salty prosciutto, topped with some leftover pork meatballs and pesto to give an added kick.

Enjoy!

 

Risottis Redding_2

 

Risottis Redding
Serves: 4.

Ingredients
4 ½ cups chicken stock
2 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
250g prosciutto
2 cups arborio rice
½ cup white wine
1 tsp salt
2 tbsp unsalted butter
½ cup grated parmesan cheese
black pepper, freshly ground
1 tbsp rosemary, finely chopped
½ batch Christopher Porken Meatballs
Toni Basil Pesto, to taste

Method
Bring the stock to boil in a large saucepan over medium heat and then reduce to a simmer.

Heat the oil in a large frying pan over medium heat and sauté the onion, garlic and prosciutto, stirring, until soft. About 5 minutes.

Pour the rice into the pan and cook, again stirring, for a further three minutes before adding the white wine and salt. Continue to stir until all of the wine has been absorbed. Add a cup of chicken stock and continue to stir vigorously as it absorbs. When it is almost all gone, add another cup and repeat the process until all of the stock is gone.

Reduce heat to low and stir in the butter, parmesan, pepper and rosemary. Season to taste.

Generously ladle into bowls and serve with freshly cooked meatballs and pesto.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

What you want, baby he got

Guess Who's Coming to Dinner

It has been a year since we documented our first celebrity catch-up and we are feeling all nostalgic.

Despite the ups and downs, the stints in rehab and jail and grifting Hollywood’s elite in pursuit of fame, fortune and our own brand of happiness, we have managed to make some truly beautiful friendships.

Our dear friend Otis Redding may have died a very long time ago, but he is still one of the people we are closest too.

He would have recently celebrated his 74th birthday had he not been tragically taken from us, so felt we should travel back in time and celebrate with him.

What says happy birthday, we miss you and don’t trust planes?

Picture source: AP Photo.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Dolognese Parton

Main, Pasta

Sweet, sweet Dolly – just thinking back on our time together makes me want to cry tears of joy and thanks for having her in our lives.

If elections were held for Grand Master of the Universe today (and let’s be honest, they should be), Dolly would win by a landslide. I mean, yes Betty White would put in a good effort, but you’ve gotta back Dolly.

We first met Dolly while travelling across America; the trip went on to inspire Mark Twain to write The Adventures of Huckleberry Finn and we met Dolly after fleeing a vicious lover’s quarrel with our now second favourite Twain.

Dolly embraced us with open arms and our beautiful friendship blossomed, which over time developed into a creative collaborative similar to JGL’s empire just about half a century earlier and our story boarding was hung, literally, on the (washing) line.

Not meaning to gloat, but we were heavily involved in the following hits: 9 to 5 (actually about lowering your standards), Jolene (a mutual nemesis), I Will Always Love You (obvs), Potential New Boyfriend (I was trying to convince her I could go straight), Baby I’m Burning (about a horrific STD incident), Applejack (it took Dolly a long time to clean that up from the filth I wrote. He didn’t pluck the banjo, that is for sure) and Why’d You Come In Here Lookin’ Like That (originally written as lickin’ my twat), to name but a few.

Despite our myriad of shared successes, our friendship is the shining star with Annelie and I by her side when she married Carl, there when Billy Ray asked he to be little Destiny Hope Ray Hannah Montana’s godmother and played an integral part in the inception of Dollywood.

As soon as we saw Dolly arrive, our hearts were filled with unending joy as she serenaded her way up the path to congratulate Annelie for getting into Medicine singing Dumb Blonde (oh yeah we have news, Annelie is going to be a Doctor).

Dolly was like a proud mother as we regaled her with tales of what we’ve been up to (aside from planning a Dolly tattoo, that pride in me was misplaced) and plotted how we could spend more time with each other.

Given that Dolly is the greatest person to ever exist and she fills us with happiness and warmth, the only thing that could do her any justice was a nice big pot of Dolognese Parton.

 

Dolognese Parton_1

 

There is nothing quite like a freshly made batch of bolognese, to make you feel happy and content. Given Dolly is a total firecracker and we have a penchant for liquefying our innards, we add a good whack of chilli to the bolognese, a real good whack, and it is all the better for it.

Enjoy!

 

Dolognese Parton_2

 

Dolognese Parton
Serves: 6-8. Or 3, with plenty of leftovers.

Ingredients
olive oil
2 onions, diced
2 stalks celery, finely sliced
1 large carrot, finely sliced
3-4 cloves garlic, crushed
1kg mince, ideally 50:50 beef and pork, but go with whatever you prefer
handful mushrooms, sliced
1 glass red wine
1 tbsp dried chilli, or a couple of small chillis finely sliced or a tbsp hot sauce (go with what you prefer, we add more)
3 x 400g cans of chopped tomatoes
2 tbsp tomato paste
1 tbsp dried basil
1 tbsp dried oregano
a bunch spinach, washed
spaghetti, to serve
freshly grated parmesan, to serve

Method
Heat a good lug (are we Jamie Oliver) of olive oil in a large pan or dutch oven. Go with the biggest thing you’ve got. Cook the onion, celery, carrot and garlic over medium heat for about five minutes, or until starting to tender. Add the mince and brown while breaking up with the wooden spoon.

Once the meat is brown, drain off some of the fat. Not all of it obviously, but depending on the quality of the meat you may have a ridiculous amount. Use your judgement?

Return to the pan and mix through the mushrooms until they have started to soften, it shouldn’t take longer than a couple of minutes. Add as generous a glass of red wine as your drinking will permit and cook off for a minute, before adding the chilli, canned tomatoes, tomato paste and dried herbs. Stir to combine and bring to a simmer.

Reduce heat to low and simmer half-covered for 30-45 minutes, stirring occasionally.

While the dolognese is simmer, cook spaghetti (or whatever pasta you prefer) to packet instructions. I know we should be making our own pasta, but sometimes I just can’t be bothered.

When the sauce is done, stir through the bunch of spinach to wilt and remove from the heat.

Serve dolognese on a generous bed of pasta (I don’t mix it through the sauce so I can use the leftovers for other meals) and cover liberally, a bit too liberally, with parmesan. Herby garlic bread is also a good idea.

This makes a ridiculous amount so unless you’re feeding a large family or have had a particularly rough week and wine just isn’t cutting it, you will have to freeze the leftovers for another meal. Or for jaffles. Or actually, I’ve got an idea …

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Impossible Quiche Richards

Easter Meggstravaganza, Main

In amongst all the frivolity and grandeur that marking the torturous death of a religious figure brings upon us, Ben and I decided that for the good of humanity, and in line with our peyote induced visions, we would honour someone who, by divine intervention or other means, miraculously keeps on kicking.

Yes, Keith Richards is the perfect candidate for step four of our Meggstravaganza ritual.

A pal of ours since our days in the boys soprano trio (aka a barbershop quartet minus one) at Dartford Tech, Keith Richards was undeniably the talentless hack of the group. Ben and I had no choice but to force him out of the prestigious trio and lo and behold he landed directly in the arms of Mick Jagger.

Our relationship with Keith was rocky in the years that passed from the glory quartet-minus-one days. We comforted him after his survivor-esque fall from a coconut tree. We connected over the death of his father, and encouraged him to find comfort in the snorting of his ashes. Yet, he never truly forgave us for ruining the happiest days of his life at Dartford.

How is he still alive? In order to find out the secret to his longevity and give him the opportunity to piggyback off our resurgent fame and Meg’s soon-to-occur-comeback, we decided to invite Keith over for a hearty and nourishing, eggy dinner.

quiche 2

Our choice of meal was, like its namesake, a miracle of modern science – the Impossible Quiche Richards.

quiche 5

Impossible Quiche Richards
Serves: 6

Ingredients

6 eggs
300ml cream
½ cup self raising flour
¼ cup finely chopped chives
400g butternut pumpkin, diced into 1cm cubes
125g smoked ham, roughly chopped
½ cup green peas
1 ½  cups grated cheddar, divided

Method

Preheat the oven to 180 degrees celsius. Line a large baking tray with greased baking paper and roast diced pumpkin for 20 minutes or until tender and golden.

Whisk together eggs, cream, flour and one cup cheese and season to taste. In the bottom of a large quiche dish, scatter half the pumpkin, ham and peas. Pour over half of egg mixture and repeat with remaining dry ingredients and remaining egg mixture. Top with cheese.

Bake for 35-40 minutes until set and golden.