This one is a firm family favourite and has been my dad’s secret weapon for years.
Back when I was just turning 18, my parents’ house was always first choice for a drinking session. I found out later (to my disbelief) that it had nothing to do with my top notch chat.
It turns out that everyone just wanted to get their hands on my dad’s cheese on toast.
And after all these years he’s finally let me in on his secret recipe.
What I used
- 1 teaspoon of flour.
- 1 teaspoon of butter.
- 1 glug of milk.
- Two good fistfuls of extra strong cheddar, grated.
- 1 teaspoon of English mustard.
- Salt and pepper to taste.
- 2 splashes of Worcester sauce.
- An extra fistful of grated cheese to go on top.
- 1 slice of thick seedy bread.
- Salad leaves, pickles, chives and sriracha sauce to serve.
What I did
I melt the butter in a pan and whisk in the flour to create a paste.
Then slowly add in the milk, a little at a time, to loosen the sauce (the same base that I use for my mac & cheese).
Meanwhile pop the bread in the toaster for a couple of minutes.
Add a fistful of cheese to the sauce and stir in until melted; the sauce should still be a little runny (add more milk if needed).
Stir in the mustard and then take the pan off the heat.
Pop the toast on a grill and once the cheese has cooled and hardened slightly (to a spreadable paste) spread it on to the toast.
Add a couple of drops of Worcester sauce and a the left over grated cheese.
Pop under the grill until brown and bubbly.
I always serve it with a few leaves, chives and smothered in pickles and hot sauce.
Because I have a serious pickle and hot sauce problem
But in all seriousness, this is a pretty secret family recipe so please don’t tell anyone.