My Cheese Feasts ...

… the theory and the practice.

I've already made the cheese pastry bases and cooked them – they're in my freezer or rather they were – I've taken out six, ready to be filled for supper tonight.

In my fridge I've got the baked potatoes that I cooked whilst my oven was on.

I've also got a lump of Red Leicester cheese that is only fit for grating and the same again with Mature Cheddar. Grated and bagged together they weigh 200g – I'm using 100g.

I've always got onions, so I finely chop half a large one and soften it gently with a knob of unsalted butter and a drop of rapeseed oil – 5 minutes – approximately 180g

I do check my fridge to make sure I've got another of my staples – Dijon mustard – yep, present and correct!

I take two baked potatoes from my fridge stash, peel and cut into small dice – weight is approximately 400g and tip into a large mixing bowl, mash the potato using a fork, add the onion and 100g of the mixed grated cheese together with a teaspoon of mustard, just a sprinkle of salt – it's already in the cheese and lots of freshly ground black pepper. Mix well. The mixture can be made ahead, boxed and fridged.

Pre-heat your oven 180fan/200c/Gas 6.

Place your cases on a baking sheet and fill each case with a generous amount of the filling. Bake for 20 minutes.

The “Feasts” don't have to be veggie - I served mine with ham hock but the world really is your lobster – your filling can be whatever you want it to be, think on … as we say up North … you might want to consider cooking more than you need for a meal so that you deliberately create leftovers for your own version of a “feast”.

Photo guide up next.