I'd like regular ancestral cooking emails!
When you make your own English ale and you see a recipe from an old English cookbook for ‘Cheese & Ale’, you have to try it!
I used pecorino (trying to find an English cheese in Tuscany is hard, and with all our great cheese here, I can see why!) and wholegrain mustard, baking them in a bath of my home-made English ale (unhopped, made from rye I malted myself).
Those three ingredients warm and mushed together make the most delightful topping for toasted sourdough.
More pictures in my story today (I’ll save to the ale highlight).
I’m reading Hilary Mantel’s amazing Thomas Cromwell trilogy and wondering whether he, or Henry VIII ate this?!