Carrot and Gruyere Timbales

[Starters]

170g/6oz carrots, grated

85g/3oz Gruyère cheese, grated

1 egg, beaten

salt and freshly ground black pepper

½ teaspoon dry English mustard

2 tablespoons double cream

butter

TO SERVE

tomato sauce 1 

1. Preheat oven to 190°C/375°F/Gas mark 5.

2. Blanch the carrot in boiling water for 30 seconds. Then hold under cold running water and drain well on kitchen paper. Mix together carrot, cheese, egg, salt, pepper, mustard and cream. Beat well.

3. Butter 4 dariole moulds and pour in the carrot and cheese mixture. Cover with lids or kitchen foil and put into a roasting pan half filled with hot water.

4. Bake in the oven for 20 minutes. Carefully turn out of the moulds on to warmed serving plates.

5. Serve the tomato sauce separately.