THE MIGHTY CHEESE ROLL – there are thousands of recipes for the “mighty” cheese roll and who am I to change them – however I do like to mix it up a little and for the “market” version I will be adding the delicious Farmhouse cheese from Evansdale.

300g grated farmhouse cheese
200g grated cheddar or cheese of your choice
4 spring onions, finely chopped OR handful fresh chives finely snipped
1 tin evaporated milk
1 tsp mustard powder or 1 tsp mustard
¼ cup cream
Few grinds freshly ground pepper
1 loaf either sandwich sliced bread or you can use long-cut sandwich cut bread

Heat evaporated milk and cream together until comes to boil, remove from heat and add cheese, mustard and pepper. Mix well to melt the cheese and to make it spreadable. Add the spring onion or chives and check consistency – if too thick add a little more cream to make it spreadable!

Cool a little before spreading on to bread.

You can remove the crusts if you desire!

Spread enough mixture on the surface of a slice of bread so it generously covers; however don’t think more is necessarily better as they have a tendency to ooze out when cooked. I allow anywhere from 3-5mm round the edge of the bread to allow when rolling.

Roll one edge of the bread over and roll carefully but firmly until it meets the opposite end. Press lightly to seal. Repeat until all the mixture if finished.

Preheat the grill on your oven to medium-hot and grill the cheese rolls so they are golden on all sides, remove and generously spread butter over them. Enjoy!