We’ve teamed up with YH mate and Rising Sun Workshop Head Chef Nick Smith to deliver a series of winter-inspired recipes made with our favourite winter brew - Motorcycle Oil.

“There's grilled cheese on toast and then there's this. I’ll never forget eating a version of this many years ago, sitting in the pale English winter sunshine at Fergus Henderson’s St John restaurant in Smithfield, London. I was cold, hungry, probably hungover, feeling far away from home, and somehow this made it seem all alright. Use good ingredients and this recipe is one of the most satisfying snacks imaginable. Add a leafy salad and it's a lazy Sunday dinner. The savoury, umami nature of the Motorcycle Oil really amps up cheesiness while the yeast also chimes in to make it all feel just more.” - Nick Smith.

INGREDIENTS

• 20g butter

• 1 tbsp flour

• 1 tsp mustard powder

• ½ tsp cayenne pepper

• 200ml Young Henrys Motorcycle Oil Hoppy Porter

• 2 squirts of Worcestershire sauce

• 450g of decent (aged) Cheddar cheese, grated

• 4 pieces of toast

METHOD

1. Place a saucepan over medium heat, melt your butter

2. Stir in the flour and cook until it smells a little toasty

3. Stir in the mustard and cayenne pepper

4. Add the Motorcycle Oil, stir to combine

5. Lower the heat and add the cheese, stirring until melted while drinking the remaining 175ml of Motorcycle Oil left in the can.

6. When you have a uniform consistency, move the cheesy, beery goodness to a shallow container and allow to set.

7. Lightly toast some good bread then spread your mixture, 1cm thick on the toast all the way to the edges so as not to burn.

8. Place under a grill until bubbling and golden. Serve immediately with a second can of Motorcycle Oil.