Smoked Cheddar, chive and roast beetroot gougère


Preparation info

  • Serves


    • Difficulty


Appears in

Prue: My All-time Favourite Recipes


By Prue Leith

Published 2018

  • About

I’ve never been a fan of smoked cheese, but this dish has converted me. It is a simply delicious, indulgent supper dish, with the old-fashioned homely beetroot filling modernized and gingered up by the coriander and smoked cheesy flavour. It needs a green vegetable or salad with it.


For the filling

  • 300 g beetroot (approximately 2), trimmed, peeled and cut into 2cm (¾ in) wedges
  • 1 tsp ground coriander


  1. Heat the oven to 200°C/fan 180°C/gas mark 6.

  2. For the filling, put the beetroot wedges on a baking tray and sprinkle with the ground coriander. Add the oil and mix well. Transfer to the oven and <