Manchego Dauphinoise
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. […]
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.
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.
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!
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!
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!
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.
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 […]
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.