John's Cornish Yarg at the iconic Land's End signpost
This week John is getting traditional as he explores all things quintessentially Cornish. He starts by learning more about the legendary Cornish pasty and visits the Poldark tin mine. His next stop is Sennen Beach, the most westerly point in mainland Britain, where he tries his hand at some surfing. After a busy day, John ends by cooking a Cornish Yarg (a fondue-type dish) at the iconic Land's End signpost.
Cornish fondue with Cornish goodies
500g of grated Cornish Yarg (without rind)
½ pint of dry Cornish Orchards cider
1 tablespoon of cornflour
½ tablespoon of English mustard powder
Pinch of Cornish sea salt
1. In a medium sized saucepan bring the cider to the boil, then simmer for 1 minute.
2. In a bowl toss the cheese, cornflour, mustard powder and salt together.
3. Pour the mixture into the simmering cider and stir until the cheese has all melted and the cornflour has thickened making the mix smooth.
4. Make some croutons from some big hunks of bread by tossing in a little oil and frying in a pan, wrap the croutons with different types of cured Cornish meats.
5. To serve: Cook some pigs in blankets, cut up some pears and wrap with ham and place on sticks, cut up some cornish pasty too if you wish. Place in the middle of the tables and let people dig in.