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Our Recipes

Rarebit stuffed jackets

Serves 4

Would you look at that, another jaw-droppingly flavoursome recipe. PS. you might need your jaw to drop a little to fit in this flavour bomb of cheddary goodness.

Bring a little class to your feast with snipped chives or chopped spring onions.

Ingredients

  • 4 medium baking potatoes
  • 2 tsp olive oil
  • 1 tsp flaky sea salt
  • 30g butter
  • 2 tsp English mustard
  • 100ml dark ale
  • 1 tsp Worcestershire sauce
  • 250g Pilgrims Choice mature cheddar, grated
  • 4 large egg yolks, beaten
  • A small handful of snipped chives or chopped spring onions to serve

Method

  1. Preheat the oven to fan 180°C.
  2. Prick the potatoes all over with a fork and rub with the oil.
  3. Sprinkle with sea salt, then transfer to a baking tray and bake for 1 hour-1 hour 15 minutes, until the skins are crisp and the flesh tender.
  4. Remove from the oven and leave until cool enough to handle.
  5. Preheat the grill to a high/medium heat.
  6. Halve the potatoes and scoop out the flesh (leaving enough to form a shell) into a mixing bowl.
  7. Mash the potato with the butter and mustard, then mix in the ale, Worcestershire sauce, 200g of the cheddar and the egg yolks.
  8. Season to taste.
  9. Fill the skins with the mixture and sprinkle with the remaining cheese.
  10. Grill for 5-6 minutes, until puffed up and golden.
  11. Scatter with snipped chives or spring onions to serve.