Spinach and lemon baguette

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Halve the baguette widthways, then cut out an oval shape along the length of each half, leaving a good 3-5cm border around the edge – you want the shell to be as watertight as possible. Using your hands, pull out the soft bread inside.
2. Boil a full kettle of water and put the spinach in a large sieve or colander. Pour over the water and leave the spinach to wilt. Drain well, then set aside to cool.
3. In a medium bowl, mix the double cream with the eggs, garlic, lemon zest and mustard. Squeeze any excess water from the wilted spinach and put on a chopping board. Roughly chop, then stir into the cream mixture along with half the cheese. Season well.
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4. Spoon the filling into each baguette half and sprinkle over the remaining cheese (see Georgina’s tip). Bake for 30-35 minutes until the filling has just set. Leave the baguettes to sit for a few minutes before serving, or serve completely cold.

A recipe from One Veg by Georgina Fuggle (£11.19; Kyle Books).