Matthew Ryle on Instagram: "CROQUE MADAME Left over cheese and ham from Christmas? Ingredients: Mornay (4 portions) 40g Butter 35g Flour (plain) 300g Milk (from above) Salt + pepper 100g No.1 Smoked silver fox cheddar (grated) 30g Dijon mustard - Bring the milk to the boil and remove from the heat, infuse. - Melt your butter fully and add your flour. Cook the roux for around 3 minutes, over a medium heat before adding any milk. - Slowly add your infused milk one ladle at a time, mix until fully

Pavyllon London on Instagram: "Croque Madame, wrapped in a crepe, then panko coated and served with Comte cheese sauce, rich yolk egg and nutmeg. Next week’s chefs breakfast special… #pavyllonlondon #londonrestaurant #michelinstar"