The Perfect Cheese Oatcake

Sometimes, the simplest things are the best and nothing proves it more than a proper cheese oatcake. No fancy fillings, no fuss, just golden, bubbling cheese wrapped in a soft, warm Povey’s oatcake. It’s the kind of breakfast that’s been loved for generations across Staffordshire, and for good reason.

Ingredients:

• 60g mature cheddar cheese, grated
• Freshly ground black pepper
• A dab of butter (optional)
• Tomato sauce or brown sauce (optional)

Method:

1. Place the oatcake flat on the grill tray and sprinkle the grated cheese evenly over one half.
2. Add a crack of black pepper to taste.
3. Once the cheese starts to melt and bubble, fold the oatcake gently over.
4. Press down lightly with a spatula and cook for another minute until the cheese is completely melted and gooey.
5. Serve straight away with a generous squeeze of tomato sauce or brown sauce, if preferred.

For an extra indulgent touch, brush the outside of the oatcake with a little butter before folding it; it’ll crisp up beautifully.

There’s something about a cheese oatcake done right that feels like home. Whether kept simple or finished off with a squeeze of sauce, it’s proper comfort food at its best. Best enjoyed hot off the grill with a strong brew and not a care in the world.

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