Have you seen the new Cathedral City advert with David Jason? I love the ‘cheese rules’, especially the one about when the cheese gets too small to grate, you get to eat the last bit. That always happens in our house. Cathedral City asked us about our own ‘cheese rules’ and it immediately made me think of the bubbly bits left on the pan after making cheese on toast. We always fight over them, but clearly I win as I’m the cook. Talking of cheese on toast, here’s my version of Welsh rarebit – alcohol free and with the addition of a few herbs. It’s absolutely delicious and moreish and makes the perfect working from home lunch or easy supper:
You will need:
Large knob of butter – about 30g
150g Cathedral City Mature
1 tbsp plain flour
1 tsp Worcestershire Sauce or mustard
Fresh thyme leaves
4 thick slices of bread (we used sourdough)
First, preheat the grill and while it’s heating up, melt together the butter, milk and cubed cheddar. It looks all weird and separated but don’t worry. Add the flour and carry on whisking and stirring until you get a lovely thick creamy mixture.
Take it off the heat now and stir in the Worcestershire sauce and thyme. Toast your slices of bread on one side.
Next, turn over the toast and spoon over the cheesy mixture, and then grill until golden and bubbly. Mmmmm….
This cheesy mixture is also the one I use to pour over steamed broccoli or cauliflower, and it’s also AMAZING poured into those huge field mushrooms and grilled. Grill the top first, then when cooked, turn them over and fill the hole with the mixture before grilling again. You heard it here first. Oh, and I get the bubbly cheese bits off the baking sheet. Okay?
For more inspiration, find Cathedral City on Facebook or check out the hashtag #CheeseRules