They said it couldn’t be done..

..but what do “they” know. Here it is. Finally, the dish that from this point on we are all going to start calling, “Croque Mijn Heer”.

It’s like Croque Monsieur, it’s like Croque Mein Herr, but then again, it’s not.

There is something more than a little fishy about this one. This one includes that dutch favourite, HERRING.

So, take some herring. Ideally it would have been bought in a market in the Hague or Delft. I had to make do with some in a jar of too sweet brine, bought from Waitrose.

Then, slice the herring if it’s not already in a nice biteable size.

Toast one side of the bread, then toast the other for a minute or so. Butter it, add the herring and pop it back under the grill for a couple of minutes to warm it through.

Put some cheese on top ( ideally you would make a lovely cheese sauce, but I’ve got a bit of a cold, it might be Coronavirus and I might not have long left ), then pop it back under the grill till it starts to bubble.

Finally, sprinkle some Pul Biber ( or some other chilli stuff ) on top, enjoy your lunch and prepare your friends for the next big thing.

I’ve had a suggestion to do a Scottish one, “MacCroq” or “Croque Jimmy” maybe. Watch this space.