Recipe Inspiration

Ingredients...

15g cornflour

3 x 340ml tins evaporated milk

375g extra mature cheddar cheese, grated

300g parmesan cheese, grated

50g kimchi, chopped with the juice

Method...

1. In a medium saucepan over a low heat, add the cornflour and evaporated milk. Whisk until smooth. Turn up the heat to low-medium and cook, while continuously whisking, to thicken.

2. Once thickened and bubbling, reduce the heat to low and stir in the cheese and kimchi. Let the cheese melt slowly while stirring to prevent catching. Cook until smooth and velvety.

3. Add more milk if necessary to achieve the desired consistency.

4. Keep warm until needed.