| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Cornish |
Frances, Bissell’s, Kitchen |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Scrumpy or dry cider |
| 1 |
sm |
Apple peeled and grated |
| 85 |
g |
Westcountry cheese; such as Devon |
|
|
; Garland, Cornish |
|
|
; Yarg, Somerset |
|
|
; Cheddar or Dorset |
|
|
; Blue diced or |
|
|
; grated |
| 1 |
|
Thick slice bread toasted on one side; buttered on the |
|
|
; other and |
|
|
Spread with a little English grain |
|
|
; mustard or chutney |
INSTRUCTIONS
Put the cider and apple in a saucepan and heat gently. Stir in the cheese
and when melted, spoon over the bread, butter side up, which you have
placed in an ovenproof dish.
A more substantial dish is made with slices of cooked pork sausage, placed
on the toasted mustard bread, over which you pour the cheese and apple
melted in cider.
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