There are many variations for this classic dish. Some recipes call for cayenne or paprika, others for ale. This version uses a cheesy bechamel as a base for a beautifully smooth and warming, tangy mustard sauce. A perfect treat for an indulgent brunch.
- A knob of butter
- 2 tsp plain flour
- Approx 100ml milk
- 40g Mature cheddar cheese, grated
- 1 tsp English mustard
- A few dashes of Worcestershire sauce
- Salt and pepper
- 1 spring onion, finely sliced
- 2 slices of your favourite bread
- 1 clove of garlic
- Make a roux by gently heating the butter in a small milk pan then adding the flour. Stir to combine and cook the flour.
- Gradually add the milk, stirring constantly so lumps don’t form. Add enough milk to make a smooth sauce that is not too runny.
- Add the grated cheese and stir in until melted. Add the mustard, Worcestershire sauce and spring onions then check for seasoning. Remove from the heat.
- Toast the bread then cut the clove of garlic in half and rub one half of raw garlic on each slice of toasted bread. Spoon the cheese mix evenly onto each slice of toast then place under a preheated grill until browning and bubbly .