This cheesy dish is a great buffet recipe for guests to just help themselves to
- 600g baking potato, peeled and chopped into chunks
- 300g mature cheddar, 200g grated, 100g cubed
- pinch cayenne pepper
- large bunch spring onions, finely sliced
- 1 egg, beaten
- 500g pack all-butter puff pastry
- jar caramelised red onions (we used English Provender Company), to serve
MethodBoil potatoes for 15 mins until tender, then drain well and smash a little. Cool slightly.
- small knob of butter
- 6 rashers smoked bacon, chopped into pieces
- 3 onions, thinly sliced
- 200ml double cream
- 500g block shortcrust pastry (all-butter has the best flavour)
- plain flour, for duting
- 140g hard farmhouse cheese, such as cheddar, half grated, half crumbled
- 1 egg, beaten
- 140g cherry tomato, halved
- Heat oven to 220C/200C fan/gas 7. Heat the butter in a frying pan until sizzling, then add the bacon and cook for 6 mins until just starting to crisp. Add the onions and sweat for 10 mins until soft, sticky and golden. Pour in the cream, take off the heat and leave to cool a little.
- Meanwhile, roll the pastry out on a lightly floured surface to a rectangle a little larger than this magazine and transfer to a baking tray. Roll the edges up and press down to create a raised border.
- Tip the creamy onions into a bowl. Mix in the grated cheese and most of the beaten egg. Spread the mixture over the pastry, then scatter over the tomatoes and crumbled cheese. Brush the borders with the remaining beaten egg, then bake for 20 mins until golden. Leave to cool, then cut into squares. Enjoy warm with salad or cold on a picnic.
- 4 slices thick white bread
- 350g tub four cheese sauce
- 3 spring onions, sliced
- 100g (or 4 slices) good quality ham, torn into large strips
- 50g cheddar, grated
- Toast the bread in a toaster. Meanwhile, mix the cheese sauce, onions and a grind of pepper together in a small bowl.
- Transfer the toast to a non-stick grill rack and drape the ham over each slice. Next, spoon the cheese sauce onto the ham and spread it around with the back of the spoon. Scatter the grated cheese over the sauce, then pop the rarebit under a hot grill until the cheese turns bubbly and golden. Cut each slice in half and serve while still hot.
- 150ml sunflower oil, plus extra for the tin
- 1 large egg
- 284ml carton buttermilk, made up to 350ml with milk
- 500g self-raising flour
- 1 tsp English mustard powder
- 140g mature cheddar, grated
- 1 bunch spring onions, sliced
- small bunch chives, snipped
- 25g Parmesan (or vegetarian alternative), grated
- 200g full-fat soft cheese, gently diced into 2cm cubes
- Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
- Use a large spoon to gently fold the wet ingredients into the dry – don’t overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.