How to play with the recipe
Swap half or all the cheddar with another firm cheese and add fresh or dried herbs, nuts, seeds, olives or chilli in step 3. Or try these variations:
• CHEESE & CRISPY BACON Reduce the salt to 1/4 tsp. Griddle 100g streaky bacon rashers for 1-2 minutes on each side until golden. Roll up in kitchen paper and leave until crisp, then finely chop. Stir in with the cheese (step 3).
• PARMESAN, TOMATO & BASIL Omit the mustard and use parmesan instead of cheddar. Dry 50g sun-blush tomatoes in kitchen paper, then chop coarsely. Add in step 3 with 15g shredded fresh basil.
• DORSET BLUE VINNEY & APPLE Use 1/4 tsp salt, omit the cayenne and mustard, and replace the cheddar with dorset blue vinney, crumbled. Coarsely grate 1 large eating apple, then squeeze in your hands to remove excess juice. Stir into the mix in step 3 with the blue cheese, then use 50g blue cheese for the topping.
BEST IN SHOW
* The master recipe
RECIPES: DEBBIE MAJOR. PHOTOGRAPHS & STYLING: KATE WHITAKER. FOOD STYLING: ELIZABETH FOX
READ MORE
Purchase options below
Find the complete article and many more in this issue of
delicious. Magazine
-
Oct-17
If you own the issue,
Login to read the full article now.
|
Single Issue - Oct-17
|
|
|
$5.49
Or 549 points
|
|
|
Annual Digital Subscription
Only $
3.50 per issue
|
SAVE
36%
|
|
$41.99
Or 4199 points
|
|
|
6 Month Digital Subscription
Only $
3.66 per issue
|
SAVE
33%
|
|
$21.99
Or 2199 points
|
|
|
About delicious. Magazine
Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.