Ingredients

1 Coop sourdough bloomer 2 tbsp local unsalted butter 2 tbsp Coop plain flour 1 tbsp Dijon mustard 2 large garlic cloves, 1 crushed, 1 whole 300ml local semi-skimmed milk 250ml Coop golden ale 300g Coop Irresistible Somerset extra mature Cheddar, grated ½ tbsp Coop olive oil 3 rosemary sprigs, roughly broken;

Method

1. Cut a lid about 3cm thick off the top of the bread 2. Scoop out the middle — from inside the lid too — then tear into large chunks and set aside 3. Preheat the oven to 200°C/fan 180°C/Gas 6 4. Melt the butter in a medium pan and stir in the flour to make a paste 5. Cook for 2 mins, stirring. Add the mustard and crushed garlic, then cook for 1 minute 6. Whisk in the milk and ale, then simmer, whisking constantly, for 5-6 mins, until thickened 7. Season, then stir in the cheese until melted 8. Remove from the heat 9. Halve the remaining garlic clove and rub the torn bread with the cut side, then toss it with the oil and rosemary 10. Put the bread bowl on a baking tray, surrounded by the torn pieces 11. Pour the cheese sauce into the bowl and bake for 15-20 mins, until golden 12. If the torn bread starts to overcook, cover with foil 13. Serve the bowl with the bread for dipping