Matthew Tomkinson serves up an ingenious savoury set custardcanapé recipe, flavoured with punchy Grana Padano cheese and served topped with crispy bacon, chives and peas. A great dinner party dish that you can make ahead of time.
Decant the chilled mixture into 8 small ramekins and place in a deep baking tray. Place the tray on the oven shelf, then fill with warm water so it reaches three quarters of the way up the ramekins. Cook in the oven until they are just set, this should take approximately 1 hour
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Remove the custards from the oven and allow to cool to room temperature
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Meanwhile, cook the bacon until crisp, in a pan or under the grill. Finely chop the bacon and mix with the peas, chives, lemon zest and olive oil
Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.
