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Tomatoes Wrapped in Bacon & Slow Cooked in Bechamel Sauce

By Ed Baines, Sky Taste

18 medium sized tomatoes
18 rashers of bacon
2 quantities of béchamel sauce
175g mature cheddar cheese
A pinch of freshly grated nutmeg
A dash of Worcestershire sauce
1 tsp mustard
Salt and pepper

For the bechamel sauce:
Half an onion
3 whole cloves
600ml milk
50g butter
40g flour
1 bay leaf
1 tsp English mustard
Salt and pepper
Pinch of freshly grated nutmeg

1. Preheat oven to 160C/ gas mark 3

2. Bring a saucepan of water to the boil and blanch the tomatoes for 1 minute. Drain, allow to cool and then peel.

3. While the tomatoes are cooling, gently seal both sides of the bacon in a dry non stick frying pan.

4. Wrap each of the peeled tomatoes in a rasher of bacon, securing in place with a cocktail stick.

5. In a bowl, mix the béchamel sauce with the grated cheese, nutmeg, Worcestershire sauce and mustard. Season to taste. Spoon just enough of this cheese sauce into a large oven dish to cover the bottom. Then fill the dish with all the wrapped tomatoes and pour over the remaining sauce.

6. Bake in the oven for 40 minutes and serve (don't forget to remove sticks).