Goats’ Cheese Salad with Rich Redcurrant Jelly
Terrifically tart redcurrants work extremely well in a goats’ cheese salad, adding a sweet tanginess to fresh and delicate cheese. Packed full of flavour and textures.
Mustardy Mac and Cheese
We’re keen as mustard on this Mustardy Mac and Cheese. Always use a strong cheese when making mac and cheese like Pong’s Extraordinary… Cheddar.
Butternut Squash with Blue Cheese and Apple and Cider Brandy Chutney
Butternut squash with blue cheese offers amazing flavour, texture and colour combinations. Sweet and salty, smooth and crumbly, orange and blue, it’s got it all!
Cheddar Quesadillas with Sweet Pepper Relish
Cheddar Quesadillas are a dinnertime staple. If you want to make them extra delicious use a crunchy, mature cheddar such as Pong’s Extraordinary… Cheddar. It’ll add depth as well as bit of crunch.
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 and Walnut Toasts with Caramelised Onion Marmalade
The classic combo of blue cheese and walnuts is the main component to these canapé toasts. Sweet onion marmalade adds sweet to the salty and freshness to the nuttiness.
Stuffed Sourdough Emmental Toastie
13 June 2022 — Lunch
Sourdough Emmental toastie stuffed with salt beef, sauerkraut and dill mustard sauce is the sandwich choice of connoisseurs. Eat with a side of gherkins and a twist of the moustache […]
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.