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Victoria Glass shares her Cheddar and beer 'stovies' recipe – a distinctly Somerset makeover of the Scottish classic with the help of Somerset cheddar and ale.
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
2
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
3
Once cooked, taste for seasoning and transfer into a heatproof dish. Scatter with the remaining cheese before placing under a hot grill to brown
Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.