Cheddar beignets with sesame dressing

Deep-fried, cheddar beignets make terrific bite-sized canapés and rarely fail to impress. The recipe includes a sesame dressing which adds a kick to the cheesy filling. You can vary the amount of chilli in the Asian-inspired dressing depending on how mild or hot you like it. Browse our collection of vegetarian recipes for more inspiration.

First published in 2015




Cheddar beignets

  • 50g of mature cheddar, finely grated plus 50g extra to serve
  • 50g of butter
  • 150ml of water
  • 1 tsp sugar
  • 75g of plain flour
  • 2 eggs, beaten
  • salt
  • pepper
  • sunflower oil, for deep-frying

Sesame dressing


  • Food processor or blender


For the beignets, put the butter, water and sugar into a saucepan. Bring to the boil and add the flour, beating well until you have a smooth ball of paste that has left the sides of the saucepan clean
  • 50g of butter
  • 150ml of water
  • 1 tsp sugar
  • 75g of plain flour
Remove from the heat and stir in the cheddar, followed by the eggs, one at a time, beating all the time until you have a smooth paste. Season with salt and pepper and set aside
Fill another heavy-based pan one-third full with sunflower oil and place over a moderate heat – do not leave this pan unattended. Test the heat of the oil by adding a small piece of batter
  • sunflower oil, for deep-frying
Using two spoons, add spoonfuls of the pastry to the pan, taking care not to overcrowd the pan. Fry for about 5 minutes or until they are nicely browned and have risen to the surface of the oil
Remove the beignets with a slotted spoon, drain on kitchen paper and keep warm while you fry the rest of the pastry. Grate more cheese over the beignets while they are still warm
For the sesame dressing, blend all of the ingredients in a food processor or blender and season with salt and pepper to taste
Serve the beignets warm with a little dipping pot of the dressing
First published in 2015

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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