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60ml Yorkshire Rapeseed Oil

4-6 shallots, thinly sliced

2 medium potatoes, peeled and diced

1 onion, finely chopped

2 celery sticks, chopped

2 carrots, peeled and chopped

60g unsalted butter

1 garlic clove, finely chopped

60g plain flour

1 tsp salt

½

¼

500ml whole milk

125ml double cream

375ml chicken stock

375ml Yorkshire ale of your choice (drink the rest!)

1 tbsp Worcestershire sauce

1 tsp dry mustard

500g Botton’s Moorland Tomme (Gruyere, mature Gouda or Cheddar would also work)

1. Heat the Yorkshire Rapeseed Oil until hot, add the shallot slices and cook until golden and

crispy. Remove with a slotted spoon and drain on kitchen paper

2. Melt the butter in a large pan over a medium-high heat and add the potatoes, onion, celery,

carrot and garlic, reduce the heat to medium-low and cook until the vegetables have softened

and the potatoes are almost tender – about 10 minutes

3. Sprinkle the vegetables with the flour, salt, paprika, cayenne and stir until the flour is lightly

browned. Slowly add the milk, scraping up the bits from the bottom of the pan as you do so.

Pour in the cream, stock, ale, Worcestershire sauce and mustard, whisking all the time to get

rid of any lumps.

4. Raise the heat a little and continue to cook to allow the flavours to blend, still stirring, for about

5 minutes. Don’t boil it.

5. Add in the cheese and cook, still stirring, until the cheese has melted. Lift off the heat and blitz

in a blender or food processor. Reheat until just below boiling, and serve at once with a

scattering of crispy shallots in each bowl.