6798 2009-04-22T18:13:18+01:00 This recipe is based around ingredients that are likely to be found in the fridge and cupboards. 594 Serves 1 * 100g Lancashire cheese – roughly chopped (or any other hard cheese that’s in the fridge) * 50g Stilton – roughly chopped * 50ml milk * 10g Plain flour * 20g breadcrumbs (whizz up leftover bread in the food processor for easy breadcrumbs) * 1 egg * Worcestershire sauce to taste * 1 x 200g salmon fillets * Splash of olive oil * A few leaves of fresh basil <p><p>To Serve</p></p> * 6 Baby Roma Tomatoes (or any tomatoes you have) * 1 shallot or onion chopped fine * ½ clove garlic * A few sprigs fresh thyme and rosemary * 1 teaspoon balsamic vinegar * 1 tablespoon olive oil * Drizzle basil oil * A few mixed salad leaves Tomatoes # Slice in half, place on a tray cut side up and scatter with shallot, garlic, thyme, rosemary, balsamic vinegar and olive oil and seasonings. # Place in a hot oven for 8 minutes until slightly blistered. Lancashire Welsh Rarebit # In a pan, add the Lancashire cheese and Stilton cheeses with the milk and heat until the cheeses melt, approx 5 minutes, stirring frequently. # Stir in the flour and breadcrumbs and cook until the cheeses thicken and comes away from the edge of the dish, approx 1 minute. # Cool slightly and place in a food processor. Add the egg, yolks, mustard and Worcestershire sauce, blend until smooth. Salmon # In a frying pan, heat the olive oil and seal the salmon on both sides. Place the basil on top, and top with the welsh rarebit. # Grill until golden brown, approx 2 minutes. To Serve # Arrange the salad leaves and Roma tomatoes on a plate, add a little Worcestershire sauce and finally top with the grilled salmon. This recipe is based around ingredients that are likely to be found in the fridge and cupboards. That cheese that’s been sitting at the back of the fridge, and most of your store cupboard items can be used alongside some fresh ingredients to create a real treat. false true false false false false false false false 3.8421052631578947368421052632 19 73.0 1 false approved jane.hall@wrap.org.uk dabc2336f67635aa 6798 true Andrew Nutter * French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces. * English is good for roast beef, steak, gammon or sizzling sausages. * Wholegrain is used in chutney’s and pickles 32 Mustard Worth keeping a few different types.