The County of Somerset is really a jewel in the crown of the south west of England. It is famous for its beaches, fantastic countryside, and to a cook, its marvellous produce. When I think of this amazing place it brings back memories of cream teas, cider and Cheddar Gorge, where the famous farmhouse Cheddar cheese came from originally, and is still made there to this day. This is but one of the fantastic dishes that originated in this great County.
Dear Linda, I am very pleased that you liked it! It is very tasty and adaptable as well. for if you want it hotter you can different mustard's or chillies! Now you have the traditional recipe allow your imagination to play with it. A cheese you love maybe or different cider!
I loved the sauce before I put the cheese on and I'm wondering about making it without cheese. I mean, who doesn't love cheese, but I really liked the taste of the sauce as it is before adding the cheese. Thanks for the recipe again. It is wonderful, and not too difficult to make either.
Dear Linda, I make it without the cheese if it just for the wife and I. But my father is a cheeseaholic so he has loads of Cheddar as Somerset is where it came from. Yet if my mother makes this she stuffs the chicken breasts with a cream cheese (Philadelphia with chives), or a soft goats cheese. Everyone is different and thank goodness for that! My wife likes sweetcorn with it and I like garden peas, Whichever way you use to make it as long as you get the basic sauce you cannot go wrong! Well you could if you used really horrible chicken!
My grandma who was a Head Cook used to tell me " a recipe is just a framework, you add and take things off the frame as you wish."
It is a filling and tasty dish, whatever you do.
Well done again, and please let me know if you find anything that you think is nice with it!
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