Cheddar and beer 'stovies'


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Stovies is a Scottish potato stew, cooked on the stove until the potatoes are soft and, if you’re lucky, slightly caramelised on the bottom to give you some good brown and sticky bits. The dish usually includes leftover meat from a Sunday roast, but I have given this Scots classic a Somerset makeover and swapped the beef for Cheddar cheese. Hearty but wholesome and easy to prepare, you can happily indulge in these stovies any day of the week, including meat-free Mondays. The Cheddar provides intense savouriness and plenty of protein, calcium and vitamins and the onions provide a sweetness that beautifully counterbalances the slight bitterness of the beer. Talking of beer, I used a Somerset ale, but you can use whatever your favourite beer happens to be, but please be warned, this dish is no place for lager.




Cheddar and beer stovies

Melt the butter in a large saucepan with the oil and fry the onions until soft and golden. Add the potatoes and continue to fry for a few minutes until they slightly catch and go a little brown. Season generously and pour over the beer
When the beer is hot, stir in handfuls of cheese until melted, reserving enough to scatter over the top later (approx. 50g). Leave the stovies to simmer until the potatoes are cooked through, stirring every now and then. If it is starting to look dry, add a little water, stock or more beer
Once cooked, taste for seasoning and transfer into a heatproof dish. Scatter with the remaining cheese before placing under a hot grill to brown
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