• Peel and thinly slice three medium size potatoes.
• Cut two trimmed leeks into 1 cm (1/2 inch) thick rings.
• Grate approx 350 gms (12 ozs). of the cheese.
• Season 0.5 ltr (3/4 pint) of single cream with salt and pepper.
• Crush a single clove of garlic (optional).
• Grease a shallow ovenproof dish with butter and garlic.
• Layer the potatoes, leek and Cheshire cheese and cover with the seasoned cream.
• Cover with greaseproof paper or foil and bake for about 1 1/4 hours in a moderate oven, until the potatoes are tender.
• Remove cover ten minutes before finishing to brown top.

This recipe has probably been used for as long as Cheshire cheese remained the most popular of all the territorial cheeses, and certainly has been in use in our family for over sixty years. Now that a similar cheese is once again available, why not give this simple dish a try.

You will need about 225gm (8oz) of Mrs Bourne's Mature Cheshire Cheese, a little milk, some cornflour, and seasoning to taste.

• Cut the cheese into small pieces.
• Mix about half a cup of milk with a desert-spoon full of cornflour in a small saucepan, and place over low heat.
• Continue to stir and drop in the cheese. Gradually raise the heat enough to melt the cheese, and then begin to cook gently.
• You may like to add a little ready mixed mustard, together with the salt and pepper seasoning, but be careful with the salt.

Cook for about ten minutes, and then you can use the toasted cheese in any number of different ways. Try it on toast, perhaps finished under the grill to brown the top, or with a sliced tomato on the top, again using the grill to cook the tomato. You could add grilled bacon and perhaps a mushroom or two.

The possibilities really are endless, and you may be surprised at what you have achieved with so little effort. The secret's in the Cheese!

Serves: Four
Preparation Time: 5-10 minutes
Cooking Time: 45 minutes

This recipe is interesting in the method, and is cooked in a hot oven. It comes from my Aunt Eva's book of about 1950.

You will need about a pound and a half of potatoes, 85 gms (3 ozs) butter, 0.3 ltr (1/2 pint) of double cream, 115 gms (4 ozs) Mrs. Bourne's Mature Cheshire Cheese and salt and pepper for seasoning.

• Peel the potatoes and cut into slices.
• Place on a sheet of aluminium foil, sprinkle the grated cheese, a little butter, season with salt and pepper and then pour over some cream.
• Make a tight parcel of the foil and place in a baking tin.
• Bake in a hot oven 200°C (400°F), for about 45 minutes, until the potatoes are soft.

• Line a small deep ovenproof dish with pastry (a small Balti dish is very good as it conducts heat well).
• Peel 2 medium sized potatoes and boil whole in salted water for 8-10 mins.
• Meanwhile melt a little butter and fry one medium onion until soft and lightly coloured.
• Stir in one sliced flat mushroom, a good pinch of chili powder and 1/2 teaspoon of ground cumin.
• Cook for 2 minutes then remove from heat.
• Stir in 1 teaspoon of whole grain mustard and 115 gms (4 ozs) crumbled Cheshire cheese.
• Drain the potatoes, grate and stir into the mixture.
• Season with salt and pepper.
• 3/4 fill the pastry case with the mixture.
• Make a well and break in one very fresh egg.
• Cover with remaining mix.
• Put on pastry lid and seal it.
• Cook for 35-40 mins at 210°C (435°F).

• Take a round or two of sliced bread, place on a large plate and cover with thin slices of Mrs Bourne's Cheshire cheese.
• Microwave until fully melted and serve with brown or Worcestershire sauce