You Have to Try These Cheesy Recipes from Peter Sidwell
Known for his vibrant approach to cooking, every month Living North's chef Peter Sidwell creates seasonal recipes using local ingredients to share with readers
Cheese Straws
There’s something about a tray of freshly baked cheese straws that instantly makes a kitchen feel more inviting. Crisp, golden, and packed with flavour, they’re perfect for everything from a casual get-together to a festive drinks party. These aren’t your average cheese straws – the addition of mustard, miso paste, and fresh thyme brings a rich depth of flavour, while the double-cheese hit of mature Cheddar and red Leicester gives you that irresistible savoury tang. They’re freezer-friendly too, so you can make a batch ahead of time and bake as needed – ideal for those moments when guests pop by unexpectedly.
- 2 rolls ready-rolled puff pastry
- 2 tbsp mustard
- 1 tsp miso paste
- 2 tbsp mayonnaise
- 225g mature Cheddar cheese, grated
- 200g red Leicester cheese, grated
- 1 tbsp fresh thyme, chopped
In a small bowl, mix together the mustard, miso paste, and mayonnaise.
Roll out the first sheet of puff pastry and brush with half the mustard–miso mixture. Scatter over the thyme, then sprinkle with three-quarters of the grated cheese. Lay the second sheet of pastry on top, pressing down lightly to seal.
Brush the remaining mustard–miso mixture over the top. Using a sharp knife or pizza wheel, cut into four centimetre-wide strips. Scatter the remaining cheese over a clean work surface. Twist each strip and roll the brushed side in the cheese so it sticks.
Place on a non-stick baking tray and freeze for one hour. Bake from frozen at 170C fan for 20 minutes, or until golden and crisp.
Tip: Unbaked cheese straws can be kept in the freezer for up to a month.
Cheese Toastie with Pickled Blackberry Chilli Jam
This toastie or, as some call it ‘grilled cheese’ is the ultimate comfort food. The sweet, tangy notes of pickled blackberries are perfect with the heat of the chilli jam, creating a combination of flavours you will never forget. You’ll be serving this jam with everything.
- For the jam
- 150g blackberries (frozen or fresh)
- 100ml white wine vinegar
- 200g jar of chilli jam
- For the toastie
- 300g mature cheddar cheese, grated
- 100g mozzarella, grated
- 2 large free-range egg yolks
- 1 tbsp Dijon mustard
- 8 slices of sourdough bread
- 80g salted butter
Place the blackberries and vinegar into a shallow frying pan. Bring to the boil, then turn down to a simmer for two minutes, but don’t let the vinegar completely evaporate.
Add the jar of chilli jam and stir together, then use a stick blender to blend until smooth. Transfer to a clean jam jar and set aside (this will keep in the fridge for up to four weeks). To make the toastie, combine the cheese in a mixing bowl, then add the egg yolks and mustard and mix well.
Butter the slices of bread and turn them over so they are butter side down. Then, divide the grated cheese mixture between four slices of bread, making sure you spread it right to the edges.
Spoon over some of the blackberry and chilli jam, then top with the remaining buttered bread to make a sandwich, making sure the butter is on the outside of the sandwich again.
Preheat a large nonstick frying pan on medium heat. Then, place the sandwiches into the pan and cook until golden and crispy on each side. You may need to do this in batches. If you have any remaining cheese mixture, spread it on top and place the toasties in the oven to finish off.
Gnocchi Bake
This dish is pure comfort in a bowl – soft pillows of gnocchi nestled in a creamy cheese sauce, spooned over a rich and hearty chorizo and lentil ragù. It’s one of those recipes that ticks all the boxes: full of flavour, deeply satisfying, and perfect for feeding a crowd or enjoying as a midweek treat. The red wine and dark chocolate in the ragù add richness and complexity, while the mustard-spiked cheese sauce lifts everything with a subtle tang. Best of all, it’s a one-dish wonder – straight from oven to table with plenty of bubbling, golden cheese on top.
- For the ragù
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 125g chorizo sausage, diced into 1⁄2cm cubes
- 250g cooked lentils
- 150ml red wine
- 400g tin chopped tomatoes
- 25g dark chocolate
- Salt and pepper
- For the cheese sauce
- 30g butter
- 30g plain flour
- 570ml milk
- 3 cloves
- 2 bay leaves
- 1⁄4 nutmeg, freshly grated
- 150g mature Cheddar cheese, grated
- 1 tsp mustard
- To finish
- 1 packet gnocchi
- 30g Parmesan cheese, grated
In a shallow frying pan, cook the onion, garlic, and chorizo over a medium heat for 10 minutes. Add the red wine and chopped tomatoes. Season lightly, then stir in the dark chocolate. Simmer for 20 minutes until reduced by half.
For the cheese sauce, melt the butter in a medium pan, then stir in the flour to make a roux. Add the cloves, bay leaves, and nutmeg. Gradually whisk in the milk, a little at a time, until smooth.
Once thickened and coating the back of a spoon, remove the cloves and bay leaves. Stir in three-quarters of the Cheddar and all the mustard.
Cook the gnocchi in salted boiling water for two minutes, then drain and stir into the cheese sauce. Spoon the gnocchi mixture over the ragù in an ovenproof dish. Top with the remaining Cheddar and the Parmesan.
Grill or bake until golden and bubbling, then serve immediately.
