How to make it

  • In a saucepan, melt the butter and add the flour a little at a time, stirring constantly and quickly until it forms a paste. (Roux) Take away from the heat and stir in the milk, a little at a time, until the liquid has the consistency of single cream. You'll have to take it on and off the heat whilst you're stirring.
  • Add the crumbled stock cube.
  • Stir
  • Add the onion, leek and cheese
  • Cook on a very low heat for 8-10 minutes, stirring.
  • Taste - add salt (probably not, because of the stock cube) and pepper.
  • Meanwhile, cook the pork to your liking.
  • The sauce can wait and be heated up again later.
  • Serve the meat with the topping added - or you can pop the topping on and broil the steaks for a few minutes, until browned.

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