Smokie Pots

Sue Lawrence, Winner of Glenfiddich Regional Food Writer of the Year and author of many cookery books, visited Iain at Cupar Farmer's Market in February 2004. The following recipes are kindly reproduced with Sue Lawrence's permission; Smokie Pots and Pâté with Crowdie and Lovage can be found in her latest book "A Cook's Tour of Scotland".

You can add an egg per pot, if you like: break one into each pot on top of the spinach, season and then spoon the sauce over. Bake as instructed below until the yolk is almost set.

Ingredients
200g/7 oz spinach, cooked until wilted and patted thoroughly
25g/1 oz butter
25g/1 oz plain flour
300ml/10 fl oz/1/2 pint milk
1 pair of Arbroath smokies, flesh flaked
40g/1 ½ oz freshly grated parmesan cheese
Salt and freshly ground black pepper

Method
Preheat the oven to 190°C/375°F/Gas Mark 5. Place the spinach in the base of each of four ramekins. Season.

Melt the butter in a pan, add the flour and stir well. Cook for 1 minute, stirring, then add the milk gradually and cook for 3 - 4 minutes, or until thickened. Season to taste and add the flaked smokies.

Spoon this over the spinach and then top with the cheese.

Bake for 12 - 15 minutes, or until golden and bubbling. (if you are adding eggs, cook for no more than 14 minutes).

Eat with plenty of good bread.