From Welsh rarebit to blue cheese and pear tarte tartin, Alex James’ cheesy recipes are worth the calories

BRITPOP bassist Alex James is a songwriter, journalist, chef and – you guessed it, cheesemaker.

The Blur star has given us two of the cheesiest of cheesy recipes so that you can serve your family and friends a hearty meal they won’t forget anytime soon.

Welsh rarebit two ways

(Serves 2)

Option 1

Prep time: 5 mins
Cooking time: 20 mins

Cals: 999

Sat fat: 18g

• 1/2 x 415g can baked beans
• 125ml ready-made béchamel sauce
• Handful grated Gouda
• 1/2tsp sunflower oil
• 2 rashers streaky bacon
• 1 egg
• 100g cherry tomatoes, halved

1. To make option 1, add the baked beans to the béchamel sauce, stir through the Gouda (depending on how much you like) and heat until the cheese has melted.
2. Meanwhile, heat the oil in a frying pan and fry the bacon until crisp. Remove and keep warm while you fry the egg to your liking. Cut the halved bread into two, toast and pile the cheesy beans on top of one of the halves, followed by the bacon, egg and cherry tomatoes.

Option 2

Prep time: 5 mins
Cooking time: 20 mins

Cals: 903

Sat fat: 11g

• 2 hard-boiled egg yolks
• 25g butter
• Pinch mustard powder
• 50g Cheddar, grated

To serve:

• 1 baguette/ciabatta/sourdough, halved horizontally
• Salad leaves
• Vegetable crisps

1. To make option 2, rub the yolks of two hard-boiled eggs through a sieve and mash them with the butter. Season and stir through the mustard and Cheddar. Spread thickly on the other slice of toast then grill on some greaseproof paper.
2. Serve, remembering that it should be impossible to eat well-executed melted cheese without getting a bit messy!

Blue cheese & pear tarte tatin

(Serves 6)

Prep time: 10 mins

Cooking time: 35 mins

Cals: 632/Sat fat: 26g

• 100g caster sugar
• 100g unsalted butter at room temperature
• 6-8 small pears, peeled, cored and halved
• 500g all-butter puff pastry
• 100g blue cheese (Alex’s Blue Monday crumbles brilliantly)

1. Preheat your oven to 200°C/180°C fan/gas mark 6. In a large frying pan (about 8in wide), sprinkle the sugar in an even layer and place over a gentle heat, swirling the pan occasionally to help it melt evenly.
2. Once the sugar has melted and reached a light caramel colour, add the butter, mix carefully, and when bubbling add the pear to the pan. Allow to bubble for 5-10 minutes, turning occasionally until the pears are just tender and caramelised. Remove the pan from the heat.
3. Roll the pastry out to the thickness of a £1 coin. Use a plate about 1cm larger than the pan as a template and cut around the plate to form a circle. Prick all over with a fork and set aside.
4. Arrange the pears cut-side-up in the pan (trim halves to fit if necessary), then pour in the caramel. Drape the pastry over the pears, tucking it down the sides as you go.
5. Bake in the oven for 25-30 minutes until puffed and golden. Leave to cool for 10 minutes to settle, then carefully pour out any excess liquid before inverting on to a plate. Scatter the cheese over and serve.