Melt the butter in a pan, add flour and milk, Cheddar and mustard powder to taste. Stir in the egg yolk. Cook the sea beet in only the water left on the leaves after washing; chop finely before adding to the mixture. Flavour with salt and pepper before pouring into the flan case. Bake in a preheated oven 175˚C (375˚F, Mark 5) for 25 minutes or until nicely browned.
© 1986 All rights reserved. Published by Macmillan.