Macaroni With 3 Cheeses


600ml Mitchells milk
300g macaroni
25g butter
25g plain flour
1 teaspoon English mustard powder
100g grated Cheddar cheese
50g grated Gruyere cheese
25g grated Parmesan
Salt & freshly ground pepper


Cook the macaroni in a large saucepan of boiling, salted water. Drain thoroughly. Melt the butter in a pan, stir in the flour and mustard powder and cook, stirring, for 30 seconds. Gradually whisk in the Mitchells milk, bring to the boil and then simmer for a few minutes to make a smooth sauce.

Stir in 75g of the cheddar cheese and all the Gruyere and Parmasan cheese until melted. Season to taste. Transfer to an oven-proof dish, top with the extra Cheddar cheese and place under a pre-heated grill until the top is golden.



900g Potatoes, peeled and sliced
50g Beef Dripping or Oil
2 Onions, finely chopped
4 tbsp Gravy or Stock
Left-Over Meat, (Beef, Lamb, Chicken), chopped
Parsley, chopped
Salt & freshly ground pepper


Heat the dripping or oil in a large frying pan then add the onion and cook until soft and transparent, do NOT brown. Add the potatoes to the onions and stir/mix well. Cover the frying pan and cook for a further 10 minutes, stirring occasionally. Add the gravy or stock, meat, mixing thoroughly then season to taste.

Simmer in the frying pan for about an hour, stirring occasionally Garnish with parsley, serve with seasonal vegetables and oatcakes.

Should serve 4



50g of butter or dripping
1 onion – finely chopped
175g oatmeal
Salt and pepper


Melt the butter in a pan and add the onion, frying gently to soften. Stir in the oatmeal, season and cook gently for 10 minutes.

Serve with Stovies

Mince & Tatties


225g steak mince
1 large onion
5-6 tatties
1 beef stock cube
Salt and freshly ground pepper
2 tablespoons Mitchells milk
Desert spoon of butter


Wash and peel the tatties, place in a pan of cold, salted water and cook until tender.

Brown the mince then add the chopped onion, stir often. Dissolve the stock cube in 400ml of boiling water and add to the pan. Simmer the mince for around 20 minutes.

When the potatoes are cooked, add some Mitchell’s milk, butter, pepper and salt to taste then mash the potato.