Old-Fashioned Pimento Cheese

Ingredients

Tick each one off as you go.

• 3 cups (300 g) extra-sharp cheddar, grated from the block
• ¼ cup (60 g) cream cheese, softened
• ½ cup (100 g) good mayonnaise
• 120 g jarred pimentos, drained & chopped
• 1 tsp grated onion (or ¼ tsp onion powder)
• ¼ tsp garlic powder & a pinch of cayenne
• 1 tsp Worcestershire & black pepper

Method

1. Grate by hand. Grate the block of extra-sharp cheddar yourself on the big holes. Pre-shredded won't cream — this is the whole secret.
2. Creamy base. Stir the softened cream cheese and mayo together until smooth. The cream cheese binds it and stops it going greasy.
3. Fold it all in. Add the cheddar, pimentos, onion, garlic powder, cayenne, Worcestershire and pepper. Fold with a spoon just to combine — keep it chunky, never whip it.
4. Chill. Cover and chill at least 1 hour to meld and firm. Taste and adjust the heat.
5. Serve. On crackers or soft white bread, in celery, or melted over a burger. Keeps 5 days.