It’s St Patrick’s day and without the party, we’re in need of comfort. This malty, melted cheese on toast is just the ticket. If you can’t find Beamish, there’s always Murphy’s.
10 minutes preparation
3 tablespoons flour
200ml Beamish or any tasty stout
1 tablespoon English mustard
200G grated mature cheddar
4 slices of good bread
Make a roux with the butter and flour. Melt the butter, add the flour and cook, stirring constantly, on a low heat. When the paste starts to turn a reddish, golden colour, remove from the heat and whisk in the stout.
Stir until smooth. Put the pan back on a low heat, leave to cook and reduce slightly. Add the mustard and the grated cheese and, stirring gently with a wooden spoon, let it melt to form a rich, creamily delicious mixture.
Spread onto the bread, season with salt and pepper, and pop under a hot grill until lightly browned. Serve immediately.
Sign up to our MAILING LIST now for a roundup of the latest fashion, beauty, interiors and entertaining news from THE GLOSS MAGAZINE’s daily dispatches.