Hot Brown

Method

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1. Fry the bacon in a large pan over medium heat for 6 to 8 minutes, until crisp. Drain on paper towels.

   Mark done Start 6 min timer

2. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Add the milk a little at a time, whisking, then the cream. Simmer for 5 minutes, stirring, until thick.

   Mark done Start 1 min timer

3. Off the heat, stir in the 60 g of parmesan, the nutmeg, salt and pepper until melted.

   Mark done

4. Toast the bread and set the slices in 4 individual oven-proof dishes or on a tray. Heat the grill to high.

   Mark done

5. Pile the turkey onto the toast and cover with the sauce. Lay the tomato slices on top and sprinkle with the extra parmesan.

   Mark done

6. Grill for 3 to 4 minutes, until the sauce is bubbling and browned in spots. Top with the bacon, a dusting of paprika and the parsley, and serve at once.

   Mark done Start 3 min timer

Chef’s Tips

• Whisk the milk in a little at a time so the sauce is smooth.
• Make the sauce thick. Thin sauce runs off the turkey and turns the toast soggy.
• Add the bacon after grilling. Under the grill it goes chewy.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A green salad
• Cold white wine
• Iced tea

Storage & Reheating

Best eaten straight from the grill. The sauce keeps in the fridge up to 2 days and reheats gently with a splash of milk.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.