1
Dish up and sprinkle the remaining parmesan over the top of the spaghetti.
2
Pour in the cornbread batter, smooth the top and scatter over the remaining parmesan.
3
Spread the filling evenly in the pastry shell, then sprinkle with the remaining Parmesan.
4
Sprinkle with the remaining Parmesan and grind a little black pepper over the top.
5
Sprinkle the remaining parmesan over the top of the lasagne and place in the oven.
6
Sprinkle the remaining parmesan over the warm custard and brown gently under a hot grill.
7
Serve pasta sprinkled with remaining parmesan and thyme.
8
Sprinkle the lasagne with the remaining parmesan and grill or cook until the top is golden.
9
Ladle the soup into warm bowls and sprinkle the remaining Parmesan and the chopped parsley on top.
10
Sprinkle with mozzarella and remaining parmesan.
11
Sprinkle with remaining parmesan and bake for 30 -40 minutes or until golden brown.
12
While the sauce is still warm, but not boiling hot, whisk in the egg yolks and 30g of the remaining parmesan.