Potted cheese with bacon and shallot recipe
 You only need a little dip of this rich and delicious pâté, which is great on crackers. Using clarified butter means it keeps longer. 125g/4½oz butter100g/3½oz smoked back bacon, trimmed1 shallot, finely chopped125g/4½oz cheddar, grated1 tsp fresh thyme leaves2 tbsp sherry or madeira ½ tsp mustard powder 125g/4½oz butter 100g/3½oz smoked back bacon, trimmed 1 shallot, finely chopped 125g/4½oz cheddar, grated 1 tsp fresh thyme leaves 2 tbsp sherry or madeira ½ tsp mustard powder Method First clarify the butter. Put it in a small saucepan and melt. When it starts foaming, skim off the foam until you can see how it has separated into two distinct layers. Strain off the clear layer to a separate container, discarding the milky layer remaining in the pan.Put one tablespoon of the clarified butter into a frying pan. Add the bacon. Cook until crisp and well browned in places, then remove. Add the shallot and fry on a medium high heat until softened and well caramelised. Remove from the heat.Finely chop the bacon and reserve a couple of tablespoons – also reserve a teaspoon of the fried shallot. Put the remaining bacon and shallot in a food processor, then pulse until it has broken down to a paste. Add the cheese, thyme leaves, sherry, mustard powder and 50ml/2fl oz of the clarified butter. Keep processing until you have a fairly smooth paste, stopping to scrape down the sides until it starts to churn properly. When you have a smooth paste, stir in the reserved bacon and shallot.Transfer to a bowl or earthenware pot. Cover with the last of the clarified butter. First clarify the butter. Put it in a small saucepan and melt. When it starts foaming, skim off the foam until you can see how it has separated into two distinct layers. Strain off the clear layer to a separate container, discarding the milky layer remaining in the pan. First clarify the butter. Put it in a small saucepan and melt. When it starts foaming, skim off the foam until you can see how it has separated into two distinct layers. Strain off the clear layer to a separate container, discarding the milky layer remaining in the pan. Put one tablespoon of the clarified butter into a frying pan. Add the bacon. Cook until crisp and well browned in places, then remove. Add the shallot and fry on a medium high heat until softened and well caramelised. Remove from the heat. Put one tablespoon of the clarified butter into a frying pan. Add the bacon. Cook until crisp and well browned in places, then remove. Add the shallot and fry on a medium high heat until softened and well caramelised. Remove from the heat. Finely chop the bacon and reserve a couple of tablespoons – also reserve a teaspoon of the fried shallot. Put the remaining bacon and shallot in a food processor, then pulse until it has broken down to a paste. Finely chop the bacon and reserve a couple of tablespoons – also reserve a teaspoon of the fried shallot. Put the remaining bacon and shallot in a food processor, then pulse until it has broken down to a paste. Add the cheese, thyme leaves, sherry, mustard powder and 50ml/2fl oz of the clarified butter. Keep processing until you have a fairly smooth paste, stopping to scrape down the sides until it starts to churn properly. When you have a smooth paste, stir in the reserved bacon and shallot. Add the cheese, thyme leaves, sherry, mustard powder and 50ml/2fl oz of the clarified butter. Keep processing until you have a fairly smooth paste, stopping to scrape down the sides until it starts to churn properly. When you have a smooth paste, stir in the reserved bacon and shallot. Transfer to a bowl or earthenware pot. Cover with the last of the clarified butter. Transfer to a bowl or earthenware pot. Cover with the last of the clarified butter. Recipe tips Opt for a mild Cheddar as anything too mature will overpower.