Pont l’Eveque Stuffed Baked Potatoes
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.
Blue Cheese Sliders
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.
Manchego and Chorizo Sweet Potatoes
Energise week night dinners with these Manchego and Chorizo stuffed sweet potatoes. Excellent with a side salad or steamed greens. Pre heat the oven to 200°c/ Gas Mark 6. Using […]
Casarecce with Sausage, Pickled Cherries and Pistachios
This creamy casarecce pasta from star chef Tom Colicchio caught our attention as it’s a dinner party showstopper. Top with a sprinkling of nutty, moreish Pecorino Toscano DOP.
Vintage Cheddar, Ham and Pea Risotto
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.
Black Treacle Cured Ham Mac and Cheese
Bittersweet black treacle cured ham paired with creamy and crumbly Somerset Organic Cheddar makes this Mac ‘n’ Cheese recipe a cut above the rest.
Cheese Grits
Cheese Grits are a regional specialty in the American South. This recipe uses strong, creamy Lancashire Bomb to really blow the dust off your taste buds!
Chaource Cheese Ice Cream
Chaource has the perfect smooth consistency for a cheese ice cream and an incredibly creamy depth of flavour to make all the hard work worthwhile.
Barbecued Tunworth
Tunworth has a long-lasting nutty and sweet milky flavour with the savouriness you’d expect from a Camembert-style. It can be fabulous on the barbecue.