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Manchego dauphinoise

Manchego Dauphinoise

12 March 2018 — Dinner, Lunch

Manchego DOC is wonderfully nutty with caramel flavour, which is why we recommend using this in your dauphinoise recipe. It’s the perfect side dish to roasted meat and steamed green vegetables. […]

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Smoked salmon with Finn Triple Cream

Poached Potted Salmon and Finn Triple Cream

27 February 2018 — Lunch, Party, Starter

When you need a sophisticated lunch option look no further than our Potted Salmon and Finn Triple Cream. It’s ideal for creating little party canapes or to spread on a slice of toast, it’ll even work as a sandwich filler. It’s decadent and rich so one little pot should serve about 6-8 people.

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Gorgonzola and Broccoli Souffle

Broccoli and Gorgonzola Soufflé

14 February 2018 — Dinner, Lunch, Starter

Make everyone believe you’re a professional chef with these incredible Broccoli and Gorgonzola Soufflés. The combination of flavours and textures make this a real showpiece, they taste incredible and look fantastic.

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Olive and Reblochon Loaf

Reblochon and Olive Loaf

14 February 2018 — Bread, Dinner, Lunch, Party, Snack

Reblochon AOC has a wonderful creamy nutty taste which works incredibly well in a loaf, especially alongside salty olives. This is a very versatile recipe, you could add bacon lardons, mushrooms, herbs, anything you like really!

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Pecorino Stuffed Aubergines

Pecorino and Taleggio Stuffed Aubergines

14 February 2018 — Dinner, Lunch, Starter

These Spinach and Pecorino Stuffed Aubergines  are a great meat-free dinner option because they’re absolutely packed with flavour. They look really elegant too with their wonderful purple skins. Make sure you choose big fat aubergines to get as much mixture in as possible!

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Roquefort Brioche Bread

Roquefort Brioche

14 February 2018 — Bread, Dinner, Lunch

What could be better than sweet and savoury, warm, cheesy bread? It might take a while to make this Roquefort Brioche but it will definitely be worth it! 

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Roquefort and Chive Tart

Roquefort and Chive Tart

14 February 2018 — Dinner, Lunch, Picnic

Salty, strong and sweet flavours of Roquefort paired with the fresh and fragrant chives makes this a delicate and delicious tart, perfect for lunches with a green salad and a side of Cartwright and Butler Tomato Chilli Chutney. 

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Tartiflette with Reblochon de Savoie

18 January 2018 — Dinner, Lunch

Heat the oil in a large frying pan and fry the lardons until beginning to brown. Remove from the pan with a slotted spoon. Tip in the onions, stir and […]

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Gruyere and spring onion frittatas

Gruyere and spring onion frittatas

18 December 2017 — Dinner, Lunch

As Gruyère becomes stringy when melted it’s a great cheese to use in a frittata. This recipe serves 4-6 so it’s an ideal dinner dish served with antipasto and crunchy bread, or as part of a tapas spread. 

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