Darina Allen: Three recipes to make with leftover Christmas cheese — including Myrtle's fondue

Cheese board leftovers are the gifts that keep on giving

I get a deep longing for a pot of Ballymaloe cheese fondue, a recipe Myrtle Allen invented years ago

Well, that’s Christmas over and done with for another year and what a jolly time it was. Lots of fun and yumminess and many reasons to give thanks for many, many blessings. Bet you can’t face another festive meal! 

Something small, simple and super tasty would be welcome so have a root through your fridge — I’ve got lots of little bits of this and that to put together in bizarre combinations but what I’m really craving is a plump melted toastie.

Should I add in some of that leftover cranberry sauce? Well, maybe not! But a few slices of glazed streaky bacon would definitely perk it up with a layer of pickled cucumber or onion marmalade. I do lots of riffs on toasties, add some chilli and spices for an Indian twist. Slather the cheese with ancho and guajillo chilli paste for a Mexican flavour. Or try an apricot jam, goat cheese, and thyme leaf toastie or halloumi, honey and rose harissa - a bit ‘off piste’ but a delicious combination nonetheless.

There’s a wedge of aged cheddar in there too, so immediately I get a deep longing for a pot of Ballymaloe cheese fondue, I’d almost forgotten about it, I haven’t had it for ages.

A recipe Myrtle Allen invented years ago to use Irish cheddar cheese instead of Gruyère and Emmental. It was a regular on the Ballymaloe menu and is one of the most memorable, delicious and comforting cheese dishes to tuck into, particularly after Christmas. A pot of unctuous melting cheese in the centre of the table, some long handled fondue forks and a basket of cubes of crispy bread to scoop it up. A simple heartwarming supper and virtually no washing up. We always used to joke that if you dropped your bread into the fondue, you’d have to kiss the person on your right so just in case make sure to seat ourselves cunningly at the table. Many Ballymaloe guests remember it wistfully, I seem to remember that it was a Friday night special.

Just three recipes in my column each week so the third has to be a gooey Mac and Cheese, but I also want to tell you about one of my favourite cheese snacks.

A recipe given to me years ago by lovely Elizabeth Neave who worked at the Shanagarry Pottery. Every time I enjoy it, I remember her — almost all my recipes have a story.

Mix 110g grated cheese, can be a mixture of any bits or just Cheddar.

Stir it into a beaten egg, season generously with salt of fresh ground pepper and maybe a touch of mustard. Slather a slice of good white bread on one side with butter and spread the cheese mixture on the other side. Pop butter side down onto a baking tray and into a hot oven at 230°C/Gas Mark 8.

When puffed and golden, approximately 10 minutes. Cut into fingers and enjoy immediately, you can’t imagine how delicious — treat yourself to a glass of dry white wine to celebrate, that’s my new year present to you.

Hope 2026 brings you much joy, happiness, contentment, and good health.

Everyone’s Favourite Mac and Cheese

recipe by:Darina Allen

Macaroni cheese was and still is one of my children’s favourite supper dishes. I often add some cubes of cooked bacon or ham to the sauce.

Servings

6

Preparation Time

 5 mins

Cooking Time

 20 mins

Total Time

 25 mins

Course

 Main

Ingredients

• 225g macaroni or ditalini

• 50g butter

• 150g onion, finely chopped

• 50g plain flour

• 850ml-1 litre boiling whole milk

• ¼ tsp Dijon or English mustard

• 1 tbsp chopped flat-leaf parsley (optional)

• 225g freshly grated mature Cheddar cheese or a mix of Cheddar, Gruyère and Parmesan

• 25g freshly grated Cheddar and/or Parmesan cheese, for sprinkling on top (optional)

• sea salt and freshly ground black pepper

Method

1. Bring 3.4 litres water to the boil in a large saucepan and add 2 teaspoons of salt. Sprinkle in the macaroni and stir to make sure it doesn’t stick together.

2. Cook according to the packet instructions until just soft. Drain well.

3. Meanwhile, melt the butter over a gentle heat, add the chopped onion, stir to coat, cover and sweat over a gentle heat for 6-8 minutes.

4. Add the flour and cook over a medium heat, stirring occasionally, for 1-2 minutes. Remove from the heat.

5. Whisk the milk in gradually, season well with salt and pepper, then return to the boil, stirring constantly.

6. Add the mustard, parsley, if using, and cheese. Add the well-drained macaroni and return to the boil. Season to taste and serve immediately.

7. Alternatively, turn into a 1.2 litre pie dish and sprinkle the extra grated cheese over the top. Bake at 180°C/gas 4 for 15-20 minutes.

Ballymaloe Cheese Fondue

recipe by:Darina Allen

Myrtle Allen devised this cheese fondue recipe made from Irish cheddar cheese. A huge favourite at Ballymaloe, it can be made in minutes.

Servings

2

Preparation Time

 5 mins

Cooking Time

 10 mins

Total Time

 15 mins

Course

 Main

Ingredients

• 2 tbsp dry white wine

• 2 small cloves of garlic, crushed

• 2 tsp Ballymaloe tomato relish or any tomato chutney

• 2 tsp freshly chopped parsley

• 175g grated mature cheddar cheese

• To serve

• Crusty white bread

Method

1. Put the white wine, garlic, relish or chutney, parsley and cheese of your choice into a fondue pot or small saucepan and stir.

2. Just before serving, put over a low heat until the cheese melts and begins to bubble — a couple of minutes.

3. Put the pot over the fondue stove and serve it immediately.

4. Provide each guest with fresh bread or a rustic baguette crisped up in a hot oven.

5. They will also need a fondue fork and an ordinary fork for dunking and scooping the bubbling fondue.

Cheese Toastie

recipe by:Darina Allen

A delicious cheese toastie depends on the sum of its parts, must be good bread, good butter, really tasty cheese – a Cheddar.

Servings

1

Preparation Time

 5 mins

Cooking Time

 10 mins

Total Time

 15 mins

Course

 Main

Ingredients

• 2 slices good pan loaf

• Butter

• 50-110g grated cheese

• A little English mustard (I like to mix it from the

• dry mustard powder for a real punch!)

Method

1. Heat a dry pan on the stove/hob.

2. Butter both sides of the bread. Slather a little mustard on one slice (optional). Then spread an even layer of grated cheese out to the edges. Add some thinly sliced spring onion or leek on top. Season well. Press the second slice of bread onto the cheese. Lay butter side down onto the hot pan.

3. Weigh it down and allow to cook on a medium heat for 3 or 4 minutes until deep golden, flip over and cook on the other side.

4. For extra deliciousness, although optional, remove from the pan, sprinkle some grated cheese onto the pan. Allow to melt and begin to turn golden, press the toastie down onto the cheese, run a slice underneath so it adheres to the toastie and wrap a little around the side. It’ll crisp up and add an extra special flavour.

5. Cut in half and serve immediately as the cheese oozes out. Enjoy

Inish Beg New Creative Programme

Inish Beg, a 97 acre organic island sanctuary in Baltimore, West Cork, is launching a new series of island retreats in 2026. Be sure to keep an eye on their social media for updates.

For more information, see inishbeg on Instagram

Plan ahead for Nollaig na mBan (Women’s Christmas)

Let’s continue the tradition of gathering with friends for Nollaig na mBan to celebrate the end of the festive season on Women’s Christmas on January 6. Could be just a glass of wine and a nibble after a walk, lunch, afternoon tea around the fire or a fancy dinner.

The custom after all the hard work of Christmas was that the women (Mná na hÉireann) got together with friends and neighbours to enjoy a cup of tea and the last of the Christmas cake.