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Easy cheese straws recipe
 Michel Roux's really easy cheese straws are perfect for starting a party - just add a cold glass of fizz. With only 4 ingredients, you'll be whipping these up ahead of every bash! 300g/10½ oz all-butter puff pastry4 egg yolks, beaten with a splash of water150g/5½ oz cheddar, gratedpaprika, for sprinkling 300g/10½ oz all-butter puff pastry 4 egg yolks, beaten with a splash of water 150g/5½ oz cheddar, grated paprika, for sprinkling Method Preheat the oven to 200C/180C Fan/Gas 6. Line two baking sheets with baking parchment or greaseproof paper.Roll out the pastry to a 30cm/12in square. Using a pastry brush, brush the egg mixture all over the pastry. Sprinkle over the cheese and press down lightly. Cover with cling film and chill the dough in the fridge for 15 minutes.Sprinkle the cheese with paprika, cut in half, then cut each half into 1cm/½in strips.Twist each strip into a cheese straw shape and place onto the lined baking sheet.Bake for 15 minutes, or until golden-brown and crisp. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking sheets with baking parchment or greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking sheets with baking parchment or greaseproof paper. Roll out the pastry to a 30cm/12in square. Roll out the pastry to a 30cm/12in square. Using a pastry brush, brush the egg mixture all over the pastry. Sprinkle over the cheese and press down lightly. Cover with cling film and chill the dough in the fridge for 15 minutes. Using a pastry brush, brush the egg mixture all over the pastry. Sprinkle over the cheese and press down lightly. Cover with cling film and chill the dough in the fridge for 15 minutes. Sprinkle the cheese with paprika, cut in half, then cut each half into 1cm/½in strips. Sprinkle the cheese with paprika, cut in half, then cut each half into 1cm/½in strips. Twist each strip into a cheese straw shape and place onto the lined baking sheet. Twist each strip into a cheese straw shape and place onto the lined baking sheet. Bake for 15 minutes, or until golden-brown and crisp. Bake for 15 minutes, or until golden-brown and crisp.
Cheese and chorizo twists recipe
 Improve your cheese straws with spicy manchego, chorizo and chilli. In 20 minutes your cheesy party canapés are covered. Try our other twists on twists in the tip below. 375g/13oz ready-rolled puff pastry100g/3½oz manchego, grated12 chorizo slices1 tsp dried red chilli flakes1 free-range egg, lightly beaten 375g/13oz ready-rolled puff pastry 100g/3½oz manchego, grated 12 chorizo slices 1 tsp dried red chilli flakes 1 free-range egg, lightly beaten Method Preheat the oven to 220C/200C Fan/Gas 7.Unroll the pastry onto a baking tray with the longest edge of the pastry facing you.Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands. Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal.Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden. Remove from the oven and set aside to cool on a wire rack. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Unroll the pastry onto a baking tray with the longest edge of the pastry facing you. Unroll the pastry onto a baking tray with the longest edge of the pastry facing you. Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands. Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands. Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal. Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal. Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden. Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden. Remove from the oven and set aside to cool on a wire rack. Remove from the oven and set aside to cool on a wire rack. Recipe tips Or, for another twist Spread 2 tablespoons of wholegrain mustard over the right-hand half of the pastry. Layer 10–12 slices of good-quality, smoked streaky bacon over the mustard. Scatter over 100g/3½oz grated gruyère cheese. Fold over the pastry and continue as above. Or, for a vegetarian twist... Place the jar of yeast extract in a bowl of boiling water for a couple of minutes. Spread 2 tablespoons over the right-hand half of the pastry. Scatter over 100g/3½oz grated mature cheddar. Fold over the pastry and continue as above.
Rukmini's mac and cheese recipe
 This quick and easy mac and cheese recipe is simple to throw together at the end of a busy day. 250g/9oz macaroni50g/1¾oz unsalted butter50g/1¾oz plain flour600ml/21fl oz full-fat milk2 tsp Dijon mustard100g/3½oz cheddar, grated, plus extra for the top100g/3½oz mozzarella, cubed75g/2½oz panko breadcrumbs1–2 tbsp olive oil, for drizzlingfreshly ground black pepper 250g/9oz macaroni 50g/1¾oz unsalted butter 50g/1¾oz plain flour 600ml/21fl oz full-fat milk 2 tsp Dijon mustard 100g/3½oz cheddar, grated, plus extra for the top 100g/3½oz mozzarella, cubed 75g/2½oz panko breadcrumbs 1–2 tbsp olive oil, for drizzling freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6Cook the macaroni in boiling salted water according to the packet instructions, then drain and set aside.Melt the butter in a large saucepan. When the butter starts to foam and sizzle, add the flour and cook for 1–2 minutes, stirring often. Gradually add the milk, whisking constantly until you have a smooth sauce.Remove the pan from the heat, add the mustard, cheeses and lots of black pepper and stir until melted and smooth. Add the cooked macaroni and stir again so everything is well combined.Pour the pasta and sauce into a large ovenproof dish and top with extra cheese and panko breadcrumbs. Drizzle with the olive oil and bake for 30 minutes until the top is golden and bubbling. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Cook the macaroni in boiling salted water according to the packet instructions, then drain and set aside. Cook the macaroni in boiling salted water according to the packet instructions, then drain and set aside. Melt the butter in a large saucepan. When the butter starts to foam and sizzle, add the flour and cook for 1–2 minutes, stirring often. Gradually add the milk, whisking constantly until you have a smooth sauce. Melt the butter in a large saucepan. When the butter starts to foam and sizzle, add the flour and cook for 1–2 minutes, stirring often. Gradually add the milk, whisking constantly until you have a smooth sauce. Remove the pan from the heat, add the mustard, cheeses and lots of black pepper and stir until melted and smooth. Add the cooked macaroni and stir again so everything is well combined. Remove the pan from the heat, add the mustard, cheeses and lots of black pepper and stir until melted and smooth. Add the cooked macaroni and stir again so everything is well combined. Pour the pasta and sauce into a large ovenproof dish and top with extra cheese and panko breadcrumbs. Drizzle with the olive oil and bake for 30 minutes until the top is golden and bubbling. Pour the pasta and sauce into a large ovenproof dish and top with extra cheese and panko breadcrumbs. Drizzle with the olive oil and bake for 30 minutes until the top is golden and bubbling.
Mo's mac and cheese recipe
 This classic mac and cheese has a surprising topping – crushed cheesy corn puffs! 250g/9oz macaroni50g/1¾oz unsalted butter50g/1¾oz plain flour600ml/20fl oz full-fat milk50g/1¾oz mature cheddar, plus 30g/1oz for the top, grated50g/1¾oz Parmesan, plus 30g/1oz for the top, grated50g/1¾oz Red Leicester, plus 30g/1oz for the top, grated100g/3½oz mozzarella, torn100g/3½oz cheesy corn puffs, crushedsalt 250g/9oz macaroni 50g/1¾oz unsalted butter 50g/1¾oz plain flour 600ml/20fl oz full-fat milk 50g/1¾oz mature cheddar, plus 30g/1oz for the top, grated 50g/1¾oz Parmesan, plus 30g/1oz for the top, grated 50g/1¾oz Red Leicester, plus 30g/1oz for the top, grated 100g/3½oz mozzarella, torn 100g/3½oz cheesy corn puffs, crushed salt Method Preheat the oven to 180C/160C Fan/Gas 4. Bring a saucepan of lightly salted water to the boil and cook the pasta according to the packet instructions. Drain and set aside.Melt the butter in a large saucepan, add the flour and cook for 1–2 minutes. Gradually add the milk, whisking all the time until there is a smooth sauce. Add the cheeses and stir until melted. Add the pasta to the sauce and mix. Pour the mac and cheese into a large ovenproof dish and top with the remaining cheeses and corn puffs. Bake in the oven for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Bring a saucepan of lightly salted water to the boil and cook the pasta according to the packet instructions. Drain and set aside. Preheat the oven to 180C/160C Fan/Gas 4. Bring a saucepan of lightly salted water to the boil and cook the pasta according to the packet instructions. Drain and set aside. Melt the butter in a large saucepan, add the flour and cook for 1–2 minutes. Gradually add the milk, whisking all the time until there is a smooth sauce. Add the cheeses and stir until melted. Add the pasta to the sauce and mix. Pour the mac and cheese into a large ovenproof dish and top with the remaining cheeses and corn puffs. Melt the butter in a large saucepan, add the flour and cook for 1–2 minutes. Gradually add the milk, whisking all the time until there is a smooth sauce. Add the cheeses and stir until melted. Add the pasta to the sauce and mix. Pour the mac and cheese into a large ovenproof dish and top with the remaining cheeses and corn puffs. Bake in the oven for 30 minutes. Bake in the oven for 30 minutes.
Welsh rarebit recipe
Perfect Welsh rarebit Hugh Fearnley-Whittingstall shows you how to make Welsh rarebit - it's like cheese on toast but fancied up to make something really special. Simple and so satisfying! 50g/2oz flour50g/2oz butter250ml/9oz strong beer, warmed250g/9oz strong cheddar, grated2tsp English mustard2 tbsp Worcestershire sauceblack pepper4 large slices granary bread 50g/2oz flour 50g/2oz butter 250ml/9oz strong beer, warmed 250g/9oz strong cheddar, grated 2tsp English mustard 2 tbsp Worcestershire sauce black pepper 4 large slices granary bread Method In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.
Hearty Welsh rarebit recipe
 Cheese on toast, but better! Eat straight away for an oozy, savoury snack. 30g/1oz unsalted butter20g/¾oz plain flour75ml/2½fl oz stout225g/8oz strong Cheddar, grated1½ tsp English mustard powder2 tsp Worcestershire sauce4 thick slices sourdough or other breadsalt and freshly ground black pepper 30g/1oz unsalted butter 20g/¾oz plain flour 75ml/2½fl oz stout 225g/8oz strong Cheddar, grated 1½ tsp English mustard powder 2 tsp Worcestershire sauce 4 thick slices sourdough or other bread salt and freshly ground black pepper Method Preheat the grill to high.Melt the butter in a small pan over a medium heat. Add the flour and stir together, cooking for 1 minute.Whisk in the stout until there are no lumps. Add the cheese, a little at a time, stirring until it has melted into the sauce. Add the mustard powder and Worcestershire sauce and season to taste.Toast the bread and place on a baking tray. Top each slice of toast with a thick layer of the cheese mixture, ensuring it goes right to the edges. Place under the grill and cook until bubbling and golden. Preheat the grill to high. Preheat the grill to high. Melt the butter in a small pan over a medium heat. Add the flour and stir together, cooking for 1 minute. Melt the butter in a small pan over a medium heat. Add the flour and stir together, cooking for 1 minute. Whisk in the stout until there are no lumps. Add the cheese, a little at a time, stirring until it has melted into the sauce. Add the mustard powder and Worcestershire sauce and season to taste. Whisk in the stout until there are no lumps. Add the cheese, a little at a time, stirring until it has melted into the sauce. Add the mustard powder and Worcestershire sauce and season to taste. Toast the bread and place on a baking tray. Top each slice of toast with a thick layer of the cheese mixture, ensuring it goes right to the edges. Place under the grill and cook until bubbling and golden. Toast the bread and place on a baking tray. Top each slice of toast with a thick layer of the cheese mixture, ensuring it goes right to the edges. Place under the grill and cook until bubbling and golden.
Rarebit recipe
 This rarebit is perfect comfort food for a cold day and makes an ideal work-from-home lunch. 50g/1¾oz unsalted butter, plus extra melted butter for brushing50g/1¾oz plain flour 240ml/8¾fl oz beer (ideally dark beer)280g/10oz mature cheddar, coarsely grated 2 tbsp Worcestershire sauce 2 tbsp snipped fresh chives2 heaped tsp English mustard (or mustard powder), or to taste2 garlic cloves, halved 4 thick slices sourdough bread, ideally day-old 50g/1¾oz unsalted butter, plus extra melted butter for brushing 50g/1¾oz plain flour 240ml/8¾fl oz beer (ideally dark beer) 280g/10oz mature cheddar, coarsely grated 2 tbsp Worcestershire sauce 2 tbsp snipped fresh chives 2 heaped tsp English mustard (or mustard powder), or to taste 2 garlic cloves, halved 4 thick slices sourdough bread, ideally day-old Method Melt the butter over a medium heat in a small saucepan. Add the flour, stir everything together and cook for 1 minute to make a roux. Whisk in the beer and continue stirring to create a thick sauce. Add the cheese, a handful at a time, stirring to create a thick paste. Stir in the Worcestershire sauce and chives. Add the mustard a spoonful at a time, to taste. Rub the garlic halves over each bread slice, then brush with melted butter. Preheat a grill to medium. Place a cast-iron grill pan over a medium heat and toast the bread slices until charred on one side. Flip the slices over and spread with the cheese mixture. Transfer to the grill and cook for a further 1–2 minutes or until golden brown and bubbling. Melt the butter over a medium heat in a small saucepan. Add the flour, stir everything together and cook for 1 minute to make a roux. Whisk in the beer and continue stirring to create a thick sauce. Add the cheese, a handful at a time, stirring to create a thick paste. Stir in the Worcestershire sauce and chives. Add the mustard a spoonful at a time, to taste. Melt the butter over a medium heat in a small saucepan. Add the flour, stir everything together and cook for 1 minute to make a roux. Whisk in the beer and continue stirring to create a thick sauce. Add the cheese, a handful at a time, stirring to create a thick paste. Stir in the Worcestershire sauce and chives. Add the mustard a spoonful at a time, to taste. Rub the garlic halves over each bread slice, then brush with melted butter. Preheat a grill to medium. Place a cast-iron grill pan over a medium heat and toast the bread slices until charred on one side. Flip the slices over and spread with the cheese mixture. Transfer to the grill and cook for a further 1–2 minutes or until golden brown and bubbling. Rub the garlic halves over each bread slice, then brush with melted butter. Preheat a grill to medium. Place a cast-iron grill pan over a medium heat and toast the bread slices until charred on one side. Flip the slices over and spread with the cheese mixture. Transfer to the grill and cook for a further 1–2 minutes or until golden brown and bubbling.
Easy Welsh rarebit recipe
 When you’re cold, tired and hungry, nothing beats this posh cheese on toast. 25g/1oz butter 25g/1oz plain flour l00ml/3½fl oz strong, dark beer150g/5oz mature Cheddar cheese, grated1 free-range egg yolk1 tsp English mustard4 tsp Worcestershire saucepinch cayenne pepper4 thick slices wholemeal or granary breadfreshly ground black pepper 25g/1oz butter 25g/1oz plain flour l00ml/3½fl oz strong, dark beer 150g/5oz mature Cheddar cheese, grated 1 free-range egg yolk 1 tsp English mustard 4 tsp Worcestershire sauce pinch cayenne pepper 4 thick slices wholemeal or granary bread freshly ground black pepper Method Preheat the grill to high.Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth.Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool. Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling. Preheat the grill to high. Preheat the grill to high. Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth. Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth. Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool. Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool. Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling. Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling.
Cottage pie recipe
Cottage pie with parsnips An easy twist on a classic cottage pie recipe. James Martin gives his topping a bit of oomph with parsnips and a dash of horseradish. Each serving provides 780 kcal, 36g protein, 56g carbohydrates (of which 18g sugars), 43g fat (of which 21g saturates), 11g fibre and 1.5g salt. 1 tbsp olive oil 1 large onion, chopped 2 carrots, chopped 560g/1¼lb beef mince 400g tinned tomatoes 290ml/10fl oz beef stock 1 bay leaf 1 sprig fresh thyme, leaves stripped 2 tbsp tomato purée salt and freshly ground black pepper 1 tbsp olive oil 1 large onion, chopped 2 carrots, chopped 560g/1¼lb beef mince 400g tinned tomatoes 290ml/10fl oz beef stock 1 bay leaf 1 sprig fresh thyme, leaves stripped 2 tbsp tomato purée salt and freshly ground black pepper 750g/1½ lb potatoes, peeled and chopped 225g/8oz parsnips, peeled and chopped 2 tsp creamed horseradish 75g/2½oz butter 55ml/2fl oz milk 750g/1½ lb potatoes, peeled and chopped 225g/8oz parsnips, peeled and chopped 2 tsp creamed horseradish 75g/2½oz butter 55ml/2fl oz milk Method Preheat the oven to 190C/170C Fan/Gas 5. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes, or until soft. Add the minced beef and cook for 3 minutes, to brown. Add the tomatoes, purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes, or until golden brown. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes, or until soft. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes, or until soft. Add the minced beef and cook for 3 minutes, to brown. Add the tomatoes, purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season. Add the minced beef and cook for 3 minutes, to brown. Add the tomatoes, purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes, or until golden brown. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes, or until golden brown.