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Sometimes it’s the super simple, everyday recipes that deliver the most joy. For Iain and his dad, it’s croque monsieur. They first had it on a joint trip to France and, since then, it’s become their favourite weekend lunch. Iain’s made a few changes to it along the way (bonjour, wafer-thin roast turkey) – but for him and his dad, it’s most definitely ‘proper’. See method
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For an even more substantial croque, top with a fried egg.
Leftover Gruyère is great stuffed into meatballs, grated over veg soups or halved baked potatoes, or used for macaroni cheese.
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