Mate With a Plate: Peter Gordon's spaghetti and cheese bread tartlets

Long Lunch 11/06/2018
Photo: Peter Gordon

I loved eating these as a child in my hometown of Whanganui – and although we never had them for breakfast or brunch (I didn’t even know what brunch was until my late teens, I have served them as such in latter years. They’re also a great supper dish served with salad and are perfect for kids’ parties.

Makes 8 tartlets


  • 60g melted butter – you may need more
  • 8 thin or medium slices white sandwich bread, crusts removed
  • 1 x 400g tin spaghetti in tomato sauce
  • 50g Cheddar-style cheese, grated


  1. Preheat oven to 180 degrees celcius.
  2. Butter an 8 hole patty tin (or use muffin tins0 and place in the freezer for one minute to set the butter.
  3. Press the bread firmly into each cavity and brush with the remaining butter, making sure you use it all up.
  4. Spoon the spaghetti in and top with the cheese.
  5. Bake until the bread is crisp and golden; around 20 minutes.
  6. Leave in the tin for a few minutes before removing.
  7. They’re lovely eaten hot or cold.

Recipe kindly provided by Peter Gordon from his book Peter Gordon: Eating Well Everyday.

The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.