It appears you are using an older browser. This site will function better if you upgrade to the latest version
This is my twist on the classic American ‘mac ‘n’ cheese’, using a trio of English cheeses. Mature Cheddar adds a tangy depth of flavour to the base, while the crumbly Lancashire and Cheshire cheeses melt into a smooth and creamy sauce.
You might like to double up the ingredients here, because this is effectively two meals in one. You start by making a wonderful, rich mushroom risotto, which you could serve warm one night and then you could make these ‘rice balls’ for the next evening.
These little bites are a take on bruschetta, with a summery aspect from the green peas. You could take the dish a step further by blending the peas with the leaves from a bunch of mint or flat leaf parsley, which will turn the crushed peas a deeper shade.