Caramelised onion, biltong and coriander frittata with mature Cheddar sauce

For the sauce, melt the butter in a small saucepan placed over medium heat. Add the cake flour and cook, stirring continuously, to form a roux, about 1 minute. Remove from heat and stir in the milk. Return to the stove and bring to a boil over medium heat, stirring continuously until smooth. Add the 125g grated Cheddar and stir in the mustard. Season to taste. Keep the sauce warm until ready to serve.

For the frittata, preheat the oven to 180˚C.

Melt a large knob of butter in a frying pan and fry the onion over high heat until golden. Add a little water, decrease the heat and allow to caramelise. Set the onions aside until needed.

Beat the eggs and sour cream together in a large bowl. Add the chopped fresh coriander and season to taste. Set aside until needed.

Melt the 2 tbsp butter in a large oven-proof, non-stick frying pan (with a lid) over low heat. Add the egg mixture, then fold in ½ the caramelised onion, 100g of the grated Cheddar and ½ the diced biltong. Cover with a lid and cook over low heat until the mixture starts to set, about 5 minutes.

Remove the lid and transfer the pan to the preheated oven. Cover the handle with a wet cloth/foilto prevent it from burning if it’s not oven-proof. Bake in the preheated oven until cooked, 5 – 10 minutes. Remove from oven and top with the remaining caramelised onion, 100g of grated Cheddar, and diced and sliced biltong.

Serve the frittata warm, with the cheese sauce alongside, for drizzling.