Hutch's Top Notch Toasted Ham and Maasdam Pan Sandwich

  • Prep: 5 mins
  • Cook: 2-3 mins
  • Serves: Dished up to 4 Chums


  • 25g Butter, softened
  • 8 slices of thick toast bread
  • 2 Tbsp sour cream
  • 1 Tbsp wholegrain mustard
  • 4 slices ham, thickly sliced
  • Hutchinsons Maasdam Cheese, grated


  1. Butter one side of the bread slices generously.
  2. Combine sour cream and mustard, and spread over the unbuttered side of each slice.
  3. Top 4 slices with the ham and cheese, then sandwich with the remaining slices
  4. Preheat a heavy non-stick pan and sear sandwich for 3-4 minutes each side over a gentle heat until well toasted and cheese begins to melt.
  5. Serve with your favourite tomato relish.

Hutch's Tasty Macaroni Cheese

  • Prep: 2 mins
  • Cook: 10 mins
  • Serves: To fill 4 Guvnors


  • 400g macaroni
  • 50g butter
  • 2 tablespoons plain flour
  • 2 cups (500ml) milk
  • 2 cups (250g) grated Hutchinsons Club Cheddar Original cheese.
  • Chopped parsley, to serve


  1. Cook the macaroni in a large pan of boiling water until al dente (as we say in Italy!).
  2. In another saucepan, melt butter.  Then add the flour and stir for 1 minute over a moderate heat.
  3. Add the milk, and whisk until smooth.  Stir gently until the mixture just comes to the boil.  It should be the consistency of double cream.
  4. Remove from the heat and add grated Hutchinsons Club Cheddar Original cheese.  Stir until the cheese has melted and the sauce is smooth.
  5. Drain pasta, returning it to the pan.  Fold in the sauce and season to taste with salt and freshly ground black pepper.

Lightly sprinkle with chopped parsley and serve pronto!

Hutch's Chicken stuffed with Almond & Apricot and wrapped in Prosciutto

  • Prep: 5 mins
  • Cook: 30 mins
  • Serves: Feeds 4 ravenous rovers!


  • 4 x free range skinless chicken breasts
  • 125g Hutchinsons Apricot and Almond Cream Cheese
  • 2 tbsp olive oil
  • Sea salt & freshly ground pepper
  • 4-6 slices Prosciutto


  1. Heat a BBQ grill or preheat oven to 180 degrees.
  2. With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the cream cheese mixture.
  3. Wrap each breast in a slice of prosciutto so that the pocket opening is covered.
  4. Drizzle chicken with Extra Virgin Olive Oil and season with sea salt and freshly ground pepper.
  5. Cook on BBQ grill for 8 minutes each side or brown first in pan and finish in preheated oven (approx. 20 minutes or until chicken is no longer pink and prosciutto is crispy).
  6. Remove chicken from grill or oven and rest for 10 minutes before serving.

Slice chicken and serve with new season steamed asparagus.