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Baked Cheese-Filled Bodge Leaves

CHEESE Just for starters (or main course or even fimshers), here's legendary guitarist and self-styled 'Monster of Rawk' Almost Anybody's cheesy special! Mmmmmmm! Well done! "I just love this cheesy dee-lite after a heavy session in the studio" says Almost Anybody, "I just have to share it with all my fans".

Recipe Link: www.readersdoglist.fsnet.co.uk

List of Ingredients

Almost Anybody's Baked Cheese-Filled Bodge Leaves
Serves 6 (as a snack or savoury) or 1 greedy slob

•6 large, tender bodge leaves •6 large lumps of rubbery economy cheddar •olive oil •crusty
bread • hurrrsp



Recipe

Rinse the leaves, especially if you are not sure where they have come from. Bring a large pot of water to the boil and dunk the leaves in it for two minutes or until they become supple. Shake them dry. Chill out for a while in your favourite paff-chair. Crank up the hi-fi with some cool sounds. Nice!
Place each leaf flat on the table and place a cheese in the centre. Fold the leaf over the cheese and secure with a length of untwisted coat hanger. Hurl them sunny-side up in an ovenproof dish. Slop over a little olive oil, just enough to moisten the leaves and form a suppurating puddle in the bottom of the dish.

Bake in an oven preheated to 200°C/Gas 6 for about twelve to fifteen minutes or until the cheese has started to soften and ooze and the leaves are lightly crisp on top. Serve straight away, with crusty bread to mop up the melting cheese. Put on some more water to boil. Grab a cool, flavourless lager and prepare the hurrrsp with care.