Jesse from Parlour
Jesse is currently owner and head chef of Parlour in London with a manifesto to ‘make it fun and make it memorable’. Open for brunch, lunch, dinner and drinks 6 days a week, Parlour specialises in funky, seasonal and ever-changing dishes alongside new takes on British classics.
We spoke to Jesse to get his views on dairy...
The dairy products we use are crucial to the quality of our dishes and there are many dairy suppliers available. I would definitely lean towards Arla because of the strong links to the farmers who produce the product.
Jesse Dunford Wood, head chef at Palour
1. Melt the butter, add the flour and cook out with a whisk. Add the hot milk until you feel there is enough milk for the desired thick and creamy consistency.
2. Make sure you keep cooking the sauce for 5 minutes or so to cook the flour out, stirring all the time and on a very low heat. If it is very thick, add a splash of water to thin it a little.
3. Add the cheese, and dollops of Dijon mustard. Check the seasoning and add a little more salt if needed.
4. Now cook up 500g of macaroni pasta. Add to the sauce, and stir well. If it needs MORE cheese, then don’t be shy.
5. Sprinkle with more cheese, and put under a hot grill until nicely coloured. Serve with an iceberg lettuce salad.
75g Lurpak® unsalted butter
75g Arla mature cheddar cheese
500ml Cravendale, brought up to the boil, and infused with a ‘bouquet garni’ (thyme, bay, leek), a onion studded with cloves and a few gratings of nutmeg
10g Dijon mustard
500g macaroni pasta
Jesse has been working with Arla salted & unsalted butter, Arla mature cheddar cheese, mozzarella diced & shredded, quark, crème fraiche, Tuxford & Tebbutt Stilton, Trevarrian Brie, Tickler extra mature cheddar cheese, Lurpak® salted & unsalted butter and Cravendale.