April Competition: Win a copy of The Cheshire Cook Book

I’m a firm believer that you can never have too many cookbooks, and am always excited when a new one hits the shelves, particularly one that celebrates local bars, restaurants and producers. The newly-published Cheshire Cook Book does just that – it’s part of a series that already includes Manchester, Nottingham and Sheffield, and includes recipes from some of Cheshire’s best-known chefs as well as information on the area’s fabulous food venues and producers and some wonderful photographs.

We’re excited to say that The International Cheese Awards feature in the new book, with a recipe from Will Holland, one of our celebrity chefs. He’s created a Welsh rarebit recipe especially for us from one of the show’s award-winning Swiss cheeses, and not only have the nice people at Cheshire Cook Book given us some copies of the book to give away, they’ve also allowed us to include Will’s recipe here.

Will Holland’s Welsh Rarebit  (Serves 5)

500ml stout

45g Gruyère cheese

130g extra mature cheddar cheese

40g unsalted butter

50g plain flour

125ml milk

20g Dijon mustard

7ml Worcestershire sauce

2g salt

1 shake of Tabasco sauce

1 pinch of cayenne pepper

1 pinch of ground nutmeg

1 pinch of paprika

A few twists of black pepper

10 slices sour dough bread

Place the beer in a saucepan and reduce over a high heat until 125ml remains. Leave to one side until required. Finely grate the two cheeses and leave to one side until required. In a separate saucepan add the butter and melt over a medium heat. Add the flour and cook for 1 minute, stirring continuously. Gradually add the milk and reduced beer. Continue to cook and stir until the sauce has come to the boil. Remove from the heat and add the grated cheeses. Stir vigorously until all the cheese has melted.

Add the remaining ingredients (apart from the bread!) and mix well. Toast one side of the sour dough slices under a hot grill. Turn the sour dough slices over and spread the cheese mix generously on the untoasted side. Return the rarebits to the grill and cook under a low to medium heat until golden brown and bubbling. Serve immediately.

Various serving suggestions include homemade piccalilli (pictured); tomato, shallot and rocket salad; mushroom duxelles and fresh truffle; smoked tomato fondue and balsamic jelly; or burnt leek purée and onion marmalade.

How to Enter

For our April competition, we have three copies of the Cheshire Cook Book to give away. To enter, simply follow both the ICA (@icheeseawards) and Cheshire Cook Book (@Cheshire_CookBk) on Twitter, and retweet one of the competition tweets from the ICA timeline this week. Three winners (who for delivery purposes must live in the UK mainland) will be drawn randomly from all retweets received by 8pm on Tuesday 19th April 2016 – good luck!

If you’re not lucky enough to win, the book is well worth buying. Published by Meze Publishing, it costs £14.95 from any of the businesses featured in the book, as well as select local gift shops, bookshops including Waterstones and online from Amazon – and we’ll also have copies on sale at this year’s International Cheese Awards in July. Happy cooking!