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.
Gnocchi with Gorgonzola Dolce
18 December 2017 — Dinner, Lunch
You can make this dish with pre-bought gnocchi, but if you fancy trying your own, here’s a great recipe. The sauce is made with Gorgonzola Dolce DOP which is the best choice for Italian cheese sauces.
Mushroom duxelles and Comté Gougères
18 December 2017 — Lunch, Party, Starter
If you’re a dab hand at choux pastry then you’ll have no problems with these gougères filled with delicious Comté and mushrooms. Serve with a lightly dressed salad for a light lunch or with a side of Cartwright and Butler Piccalilli for a party canapé.
Chicken and Gorgonzola Tortellini
18 December 2017 — Dinner, Lunch
Pasta can be surprisingly easy to make, and tastes best when it’s made fresh. Roast chicken and Gorgonzola make a delicious filling. Serve it with just a knob of butter, some black pepper and garlic bread for a hearty, tasty dinner.