Croque Monsieur with Yarg
30g plain flour
⅔ pint of milk
300g Wild Garlic Yarg grated
1tsb Dijon mustard
Whole grain mustard
1. Melt butter in a saucepan, stir in flour and cook through. Gradually add milk whisking it all the time to make it smooth, cook until sufficiently thickened then add the cheese and mustard and remove from the heat. Cool the mixture in fridge
2. Butter the sourdough on both sides. Spread the cold cheese sauce over one side of the bread, layer the ham on top, spread with whole grain mustard, grate on a little extra Yarg and close with the other half of bread.
3. Preheat the oven to 200. Pan fry on each side until golden and bake in the oven for 10 minutes until the sauce is golden and bubbly.