3 recipes that use cheddar, with photos, step-by-step instructions and cook times. The quickest, Teesside chicken parmo, takes 45 minutes. It is most often cooked with butter, milk and plain flour.
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Fish pie is a Friday supper and a family favourite from the Kent coast to Devon, where fishmongers sell a ready-cut 'fish pie mix' for it. Chunks of white fish, smoked haddock and prawns are baked in a creamy parsley sauce under a thick crust of buttery mash, so it is mild, comforting and very filling. Chef's tip: don't pre-cook the fish; it finishes in the oven and stays in big, juicy flakes.
The parmo is Middlesbrough's own takeaway dish, said to have been created by an American soldier who settled on Teesside after the Second World War, and it's sold in boxes with chips across the town on a Friday night. A flattened, breaded chicken breast is fried, then covered with white sauce and a thick layer of cheese and grilled until bubbling. Chef's tip: bash the chicken to an even 1 cm, so it cooks through before the crumb burns.
Texans call it a 'bowl of red', and at chili cook-offs from San Antonio to Terlingua the rules are firm: chunks of beef, a sauce made from dried chillies, cumin and garlic, and no beans in the pot. Beef chuck braises slowly in a brick-red purée of toasted ancho and guajillo chillies until it falls apart at a touch. Serve with chopped onion, grated cheese and crackers or cornbread. Chef's tip: toast the dried chillies only until they smell fragrant and soften, about 30 seconds per side; burnt chillies make the whole pot bitter.
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American
