Eating In

175g Caerphilly
1 large leek
50g butter
Salt and pepper
Nutmeg, to taste
2 eggs
1½ tsp English mustard (or other) 
2 tbsp milk
A few thyme stalks
170g fresh breadcrumbs, preferably a mixture of white and brown
50g flour
Wash and finely slice the leek and sweat it in oil, lightly seasoned with salt, pepper and nutmeg. Don’t let it brown or crisp. Separate the eggs, setting the whites aside. Beat the yolks with the mustard and milk. Crumble or coarsely grate the cheese. Chop the thyme finely and put it in a large bowl with 100g breadcrumbs (save the rest to coat the sausages later). Stir in the cheese and leeks then add the egg yolk, milk and mustard mix to the bowl. Season the mixture lightly with more salt, pepper and nutmeg, then stir until well mixed. Use damp hands to shape it into six plump sausages. Chill for at least an hour, they will hold together better if they’re cold. Once you’re ready to cook, heat the oven to 180C (160C fan)/350F/gas 4. Put the flour on a small plate and the remaining breadcrumbs on a second plate. Whisk the egg whites in their shallow bowl, until frothy, then roll each sausage in the flour, egg white and breadcrumbs to coat. Fry them in hot oil until golden then transfer to a lightly greased baking sheet and bake for 20 minutes, Serve immediately.