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4 pounds medium mirlitons, peeled, cored, and cut into -inch pieces 2 tablespoons canola oil 3 tablespoons butter 1 cups tasso cup chopped yellow onion cup chopped green onion cup chopped green bell pepper cup chopped celery cup minced garlic 1 pound peeled and deveined large fresh shrimp cup fresh bread crumbs cup heavy whipping cream 2 large eggs, lightly beaten 2 teaspoons chopped fresh thyme 2 teaspoons Creole seasoning teaspoon ground black pepper sleeve buttery round crackers, lightly crushed 3 tablespoons butter, melted 1 cup freshly grated mild Cheddar cheese Garnish: sliced green onion Preheat oven to 425
Set up by university friends Henrietta Rix and Orlagh McCloskey, the label specialises in vintage-inspired silhouettes and prints a sartorial code that translates into bridal gowns with a wonderfully retro feel
Dry clean with mild cycle if needed
Chill the dressing for at least 1 hour before use
