Well, that’s Christmas over and done with for another year and what a jolly time it was. Lots of fun and yumminess and many reasons to give thanks for many, many blessings.
Bet you can’t face another festive meal, something small, simple and super tasty would be welcome so have a root through your fridge – I’ve got lots of little bits of this and that to put together in bizarre combinations but what I’m really craving is a plump melted toastie. Should I add in some of that leftover Cranberry Sauce – well maybe not…! But a few slices of glazed streaky bacon would definitely perk it up with a layer of pickled cucumber or onion marmalade. I do lots of riffs on toasties, add some chilli and spices for an Indian twist. Slather the cheese with Ancho and Guajillo chilli paste for a Mexican flavour. Or try an apricot jam, goat cheese, and thyme leaf toastie or halloumi, honey and rose harissa – a bit ‘off piste’ but a delicious combination nonetheless.
There’s a wedge of aged Cheddar in there too, so immediately I get a deep longing for a pot of Ballymaloe cheese fondue, I’d almost forgotten about it, I haven’t had it for ages. A recipe Myrtle Allen invented years ago to use Irish Cheddar cheese instead of Gruyère and Emmental. It was a regular on the Ballymaloe menu and is one of the most memorable, delicious and comforting cheese dishes to tuck into, particularly after Christmas. A pot of unctuous melting cheese in the centre of the table, some long handled fondue forks and a basket of cubes of crispy bread to scoop it up. A simple heartwarming supper and virtually no washing up…
We always used to joke that if you dropped your bread into the fondue, you’d have to kiss the person on your right so just in case make sure to seat yourselves cunningly at the table. Many Ballymaloe guests remember it wistfully, I seem to remember that it was a Friday night special.
Just three recipes in my column each week so the third has to be a gooey Mac and Cheese, but I also want to tell you about one of my favourite cheese snacks. A recipe given to me years ago by lovely Elizabeth Neave who worked at the Shanagarry Pottery. Every time I enjoy it, I remember her, almost all my recipes have a story…
Mix 110g grated cheese, can be a mixture of any bits or just Cheddar. Stir it into a beaten egg, season generously with salt of fresh ground pepper and maybe a touch of mustard. Slather a slice of good white bread on one side with butter and spread the cheese mixture on the other side. Pop butter side down onto a baking tray and into a hot oven at 230°C/Gas Mark 8. When puffed and golden, approximately 10 minutes. Cut into fingers and enjoy immediately, you can’t imagine how delicious – treat yourself to a glass of dry white wine to celebrate, that’s my new year present to you.
Hope 2026 brings you much joy, happiness, contentment, and good health.
Cheese Toastie
Serves 1
A delicious cheese toastie depends on the sum of its parts, must be good bread, good butter, really tasty cheese – a Cheddar.
Ingredients
2 slices good pan loaf
butter
50-110g grated cheese, I love a mixture of grated aged Cheddar, maybe a little Gruyère and Parmesan
a little English mustard (I like to mix it from the dry mustard powder for a real punch!)
Method
Heat a dry pan on the stove/hob.
Butter both sides of the bread. Slather a little mustard on one slice (optional). Then spread an even layer of grated cheese out to the edges. Add some thinly sliced spring onion or leek on top. Season well. Press the second slice of bread onto the cheese. Lay butter side down onto the hot pan. Weigh it down and allow to cook on a medium heat for 3 or 4 minutes until deep golden, flip over and cook on the other side.
For extra deliciousness, although optional, remove from the pan, sprinkle some grated cheese onto the pan. Allow to melt and begin to turn golden, press the toastie down onto the cheese, run a slice underneath so it adheres to the toastie and wrap a little around the side. It’ll crisp up and add an extra special flavour.
Cut in half and serve
immediately as the cheese oozes out…Enjoy
Ballymaloe Cheese Fondue
Cheese fondue is so retro but terrific fun. Choose your seat carefully because if you drop the bread into the fondue, you must kiss the person on our right – this could be your big chance!
Myrtle Allen devised this Cheese Fondue recipe made from Irish Cheddar cheese. A huge favourite at Ballymaloe. Even though it’s a meal in itself it can be made in minutes and is loved by adults and children alike. A fondue set is obviously an advantage but not totally essential.
Serves 2 – perfect for a romantic supper (Valentine’s Day is coming up too!
Ingredients
2 tbsp dry white wine
2 small cloves of garlic, crushed
2 tsp Ballymaloe Tomato Relish or any tomato chutney
2 tsp freshly chopped parsley
175g grated mature Cheddar cheese, there are lots to choose from – Hegarty’s, Knockanore, Mossfield Organic…but why not choose Coolattin or Mount Leinster made by Tom Burgess near Tullow in Co. Carlow
To Serve
crusty white bread
Method
Put the white wine and the rest of the ingredients into a fondue pot or small saucepan and stir. Just before serving, put over a low heat until the cheese melts and begins to bubble – a couple of minutes. Put the pot over the fondue stove and serve immediately. Provide each guest with fresh bread or a rustic baguette crisped up in a hot oven. They will also need a fondue fork and an ordinary fork.
Everyone’s Favourite Mac and Cheese
Mac and cheese is a bit like apple crumble, simple fare but everyone loves it, plus you can add lots of tasty bits to change it up. Macaroni cheese was and still is one of my children’s favourite supper dishes. I often add some
cubes of cooked bacon or ham to the sauce.
Serves 6
Ingredients
225g macaroni or ditalini
50g butter
150g onion, finely chopped
50g plain flour
850ml-1 litre boiling whole milk
¼ tsp Dijon or English mustard
1 tbsp chopped flat-leaf parsley (optional)
225g freshly grated mature Cheddar cheese or a mix of Cheddar, Gruyère and Parmesan
25g freshly grated Cheddar and/or Parmesan cheese, for sprinkling on top (optional)
sea salt and freshly ground black pepper
Method
Bring 3.4 litres water to the boil in a large saucepan and add 2 teaspoons of salt. Sprinkle in the macaroni and stir to make sure it doesn’t stick together. Cook according to the packet instructions until just
soft. Drain well.
Meanwhile, melt the butter over a gentle heat, add the chopped onion, stir to coat, cover and sweat over a gentle heat for 6-8 minutes. Add the flour and cook over a medium heat, stirring occasionally, for 1-2 minutes. Remove from the heat. Whisk the milk in gradually, season well with salt and pepper, then return to the boil, stirring constantly. Add the mustard, parsley, if using, and cheese. Add the well-drained macaroni and return to the boil. Season to taste and serve immediately.
Alternatively, turn into a 1.2 litre pie dish and sprinkle the extra grated cheese over the top. Bake at 180°C/Gas Mark 4 for 15-20 minutes.
GOOD THINGS WITH MAC & CHEESE
* Mac & Cheese Fritters
Heat olive oil in a deep-fat fryer at 180°C (350°F) or a deep saucepan with 5-7.5cm depth of oil. Roll the leftover mac and cheese into ping-pong-sized balls. Roll in seasoned flour, beaten eggs and fresh white or panko crumbs to coat. Fry for 4-5 minutes until crisp on the outside and melting in the interior. Remove with a slotted spoon, drain on kitchen paper and toss in freshly grated Parmesan. Serve with spicy mayo made by mixing 110ml homemade mayonnaise with tsp of sriracha, 2 tsp of sambal oelek or harissa and lemon juice to taste. Alternatively, allow the baked mac and cheese to get cold in the gratin dish. Cut into fingers or squares, dip in seasoned flour, egg and breadcrumbs and shallow-fry in olive oil for 3-4 minutes until crisp and golden on both sides. Serve with a dipping sauce or with the spicy mayo.
* Smoked Salmon or Smoked Mackerel
Add 225g smoked salmon or smoked mackerel dice to the mac and cheese before serving.
* Mushrooms & Courgettes
Add 225g sliced sauteed mushrooms and 225g sliced courgettes cooked in olive oil with a little garlic and marjoram or basil to the cooked mac and cheese. Toss gently, turn into a hot serving dish and scatter
with grated cheese and serve or reheat later.
* Chorizo
Add 225g diced chorizo and lots of chopped flat-leaf parsley to the mac and cheese before baking.