THE UK may currently be in lockdown but that hasn't stopped a lot of people using it to their advantage and learning a new skill.

Despite some ingredients being hard to get hold of, cooking in quarantine is becoming increasingly popular.

Rhyl based cheese company Snowdonia Cheese Company has released a number of simple, fun and tasty recipes that parents can do with little ones.

These include Snowdonia Black Bomber ‘Mac and Cheese’ with roasted cherry tomatoes and crispy bacon; Posh Snowdonia Cheese On Toast; Pork and Leek Sausages with Snowdonia Black Bomber Mash and Smokey Turkey and Kale Lasagne.

A spokesperson for the company said: "Cooking with kids is fun, educational and a real bonding experience.

"These delicious recipes from The Snowdonia Cheese Company will keep your kids’ hands and brains busy."

The mac and cheese recipe is as follows:

350g (2 cups) macaroni or short pasta

50g (1/3 cup) butter

50g (1/3 cup) plain/all-purpose flour

500ml (2 cups) milk

1-2 tsps. mustard - any type

150g 1 heaped cup of grated Snowdonia Cheese Company Black Bomber

8 slices streaky bacon

1 packet of cherry tomatoes on the vine


1. In a large pan of boiling water cook the pasta according to pack directions. Meanwhile melt the butter in a small pan, add the flour, stir and cook gently for one-minute. Gradually add the milk stirring until you have a smooth thickened sauce, add the mustard and half of the Black Bomber cheese, season to taste.

2. Grill the bacon and tomatoes on the vine until crispy and cooked, cut the bacon into pieces and keep warm.

3. Check the pasta is cooked and drain, reserving some of the liquid.

4. Mix the pasta and sauce together, adding some of the reserved liquid if a little too thick.

5. Place in a heatproof dish, sprinkle over the remaining cheese and place under a hot grill until golden and bubbling.

6. Serve immediately topped with the crispy bacon and tomatoes.

Posh Snowdonia Cheese On Toast

Kids love cheese on toast and it doesn’t get much better than this one. This bubbling rarebit recipe is tasty and most importantly it’s quick to make, making it perfect for lunches at home now school is out.


1 x 200g Snowdonia Black Bomber cheese, wax removed and grated

25g butter

2 teaspoons flour

1 teaspoon English mustard

1-2 teaspoons Worcestershire sauce opt

4 tablespoons Stout or dark Ale (milk can be used for a non-alcoholic version)

4 thick slices of bread,


1. Place the cheese, butter, flour, mustard and Worcestershire sauce into a saucepan, mix together.

2. Add the stout and stir over a gentle heat until melted, it will form a thickish paste. Leave to cool a little, it will become thicker and at this stage can be stored in the fridge for several days.

3. Toast the bread, just lightly toasting one of the sides, spread this side with the cheese mix.

4. Place under a hot grill and cook until bubbling and golden, serve with slices of apple or a tomato and rocket salad

Pork and Leek Sausages with Snowdonia Black Bomber Mash

Rhyl Journal:

Pork and Leek Sausages with Snowdonia Black Bomber Mash

This delicious recipe is the perfect, hearty family meal, even more so when made together. The rich creamy mash is the perfect accompaniment to the lashings of flavoursome onion gravy that brings this dish to life.

For the sausages:


· large pork and leek sausages


1. Cook sausages in roasting tin at 190 until golden brown and cooked through (30-40 mins depending on size).

For the mash:


· 1kg/2.2lbs potatoes peeled and cut into even chunks

· 100g/4oz grated Snowdonia Black Bomber

· 50g/1oz butter

· 2 tablespoon single cream (or can use milk)

· Sea salt and black pepper to taste


1. Cook potatoes in salted water until tender.

2. Drain well and return to pan to mash with butter and milk.

3. Heat gently, add in grated cheese and seasoning, beat until smooth and warmed through.

For the onion gravy


· 50g/1.5oz butter and 1 tablespoon olive oil

· 2 medium red onions peeled and thinly sliced

· 2 tablespoons plain flour

· 400ml/15fl oz rich beef stock

· 250ml/9fl oz red wine

· 2 heaped tablespoons Balsamic Onion chutney

· Sea salt and freshly ground pepper to taste


1. In non-stick pan pour in any juices from roasting the sausages with oil and butter.

2. Sauté the onions until cooked through and starting to brown, add sugar and cook for few minutes to caramelise.

3. Sprinkle in the flour and make a roux, add wine and stock and bring to boil stirring constantly, simmer until thick and glossy and season to taste.

4. Place mash in baking dish, place sausages on top and sprinkle with extra cheese place under hot grill until cheese melted then serve with hot gravy.

Smokey Turkey & Kale Lasagne

Rhyl Journal:

Smokey Turkey & Kale Lasagne


· 350g cooked turkey cut into strips

· 8-10 ready to use lasagne sheets

· 700ml milk

· 50g plain flour

· 50g butter

· 200g Snowdonia Beechwood grated cheese

· 1 teaspoon dijon mustard

· 120g bag of ready washed and shredded kale

· 400g chopped tomatoes

· 1 red onion peeled and finely chopped

· 1 teaspoon smoked paprika

· Olive oil

· Salt & pepper


· Prepare cheese sauce by melting butter in a non-stick pan, stir in flour and mix well to make a paste, cook for a few seconds. Take off heat and gradually whisk in the milk. Return to heat and whisk until sauce has come to boils and is thickened with glossy appearance. Stir in mustard, seasoning and 150g cheese.

· Sauté red onions in a pan with olive oil until cooked through, add kale and lightly sauté for a few seconds then add chopped tomato, smoked paprika and season to taste.

· Place the tomato mixture in base of a baking dish and spread evenly over based.

· Arrange 4 sheets of lasagne over the top ensuring all tomato mix is covered then arrange another 4 sheets of lasagne over top.

· Add turkey slices to cooled cheese sauce and spoon evenly over lasagne.

· Sprinkle over remaining cheese and bake for 40 mins until cooked through with a golden brown and bubbling.

· Serve with crisp green salad

· (Please note do not make ahead unless the cheese sauce is completely cooled before you add cooked turkey).