If there is such a thing as leftover cheese, we have the perfect recipe to use it up!

  • 15 mins
  • Serves 2
  • Beginner


350g Yeo Valley mature cheddar cheese, grated
80ml milk
30g plain flour
1 tbsp English mustard
Few drops of Worcester sauce
1 egg
1 egg yolk
Salt and Pepper

Plus slices of sourdough bread to serve.

You can make your own sourdough – we’ve got recipe for that here


  1. Place the grated cheese in a pan and add the milk.
  2. Melt together gently and then add the mustard and flour.
  3. Add the Worcester sauce and allow to cool slightly. Then add in the eggs and the yolk and beat vigorously until fully combined.
  4. Season with salt and pepper and then place in the fridge until required.
  5. When ready to eat, spread liberally over sliced sourdough toast and bake in a pre-heated oven for 8 minutes on 180C.

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