Garlic and Blue Cheese Beer Bread
31 May 2021 — Bread, Picnic, Snack
This is one of our most popular recipes. It uses Cropwell Bishop Stilton which you’ll find in The Best Dad in the World Box. Serve this cheesy, garlicky bread warm with a knob of butter.
Three Cheese Heart-Shaped Pizza
27 January 2021 — Bread, Dinner
Nothing beats a home-made pizza, the base is crispy with a nice thick crust, and the three cheeses give you mouthwatering flavour with every bite. It’s sure to get your loved one’s heart racing this Valentine’s day.
Prosciutto Wrapped Brie in Brioche
16 September 2020 — Bread, Party
This prosciutto wrapped brie recipe was originally a Paul Hollywood creation, combining slightly sweet French bread with a creamy ham and cheese filling. It makes a great shared starter or a party centrepiece.
Cheese Stuffed Garlic Buns
16 September 2020 — Bread, Lunch, Snack
Cheese stuffed garlic buns makes an excellent side dish to any pasta dish or indeed a salad. We use a strong cheese such as Westcombe Cheddar for a extremely moreish and long-lasting savoury bite.
Jalapeño and Godminster cheddar cornbread
4 November 2019 — Barbecue, Bread, Dinner, Lunch
This Jalapeño and Godminster cheddar cornbread has a crunchy buttery crust, a soft and fluffy inside, hits of spicy jalapeno, and a creamy, moreish cheese flavour. It’s the perfect accompaniment to BBQ’d meat, chilli or stews.
Golden Cenarth and Mustard Pull Apart Bread
4 November 2019 — Bread
The pungent savoury and nutty flavour of Golden Cenarth combined with garlic and kicks of mustard-induced tang makes this dish a delectable superstar.
Three cheese brioche
24 July 2019 — Bread
With a deep flavour and a chewy texture, this brioche is to be savoured and enjoyed warm with a good knob of butter. We use Sparkenhoe Red Leicester, Taleggio and […]
Pong Party Bread
30 April 2018 — Bread, Dinner, Party
There ain’t no party bread like a Pong Party Bread! The perfect centre piece to a feast, where all your friends can dig in and pull a piece off. This is our Pong version as it uses the pungent and spicy Epoisses de Bourgogne AOC.