This recipient is really a kind of festive British equivalent of a fondue – with sherry rather than white wine being the flavoring. It’s a great way to use up the leftover cheese that’s sitting in foil in the fridge from Christmas. It’s best served with celery sticks and endive leaves for scooping – and it’s also delicious spooned out onto toasted sourdough bread.
This recipe comes from Delia Smith’s Christmas Collection (serves 6 – 8 people depending on the size and quantity of your ramekins)8oz cheese – leftover stilton, cheddar or Cheshire cheese 4oz butter (soft) 40ml sherry ¼ tsp mace or a quick grating of nutmeg ½ tsp mustard powder Salt and pepper
- Grate the cheese into a mixing bowl
- Make sure the butter is really soft, then add it to the cheese along with the sherry, nutmeg, mustard powder and mace / nutmeg
- Mix everything together vigorously into a smooth paste. Personally, I use a mixer
- Season well, then spoon into ramekins. Broil / grill until the top is bubbling