These Pont l’Eveque stuffed baked potatoes have been cooked twice – once to cook the potato and skin, twice to cook the stuffing. Pont l’Eveque is sweet and mild, mixed with salty and strong pancetta makes the stuffing extra delicious.
These blue cheese sliders are a little different to your average burger as they’re topped with a slice of sweet potato. Mushroom, salad, roasted red pepper and onion marmalade elevates this to the next level.
This creamy vintage cheddar, ham and pea risotto enjoys flavours from three cheeses: tangy and sharp from the cheddar, nutty and salty from the parmesan and sweet, creamy flavours from the mascarpone. Ideal for a mid-week dinner with a rocket salad or some steamed greens.