Menu

Chargrilled chicken and asparagus risotto with Wyfe Of Bath

8 June 2017 — Dinner, Lunch, Starter

Chargrilled chicken and asparagus risotto with Wyfe Of Bath cheese recipe

Read more

Classic Swiss Cheese Fondue

23 February 2017 — Dinner, Party, Starter

Simple, fun and outrageously cheesy! Rub halves of garlic around the inside of the fondue pot. Add the white wine and lemon juice to the pot and heat until boiling. […]

Read more

Oven Baked Cheeses

11 October 2016 — Lunch, Party, Snack, Starter

There are plenty of cheeses that are perfection simply baked in the oven. The trick is finding the right dish to bake it in, adding the right extra flavours for […]

Read more

Sparkenhoe Red Leicester Mini Tarts

26 July 2016 — Party, Picnic, Snack, Starter

If frozen remove the pastry from the freezer and allow to thaw in the fridge overnight. Cut the rind from the cheese and finely grate. Unroll the pastry and cut […]

Read more

Royal Bassett Blue, Orange and Spinach Salad

9 May 2016 — Dinner, Lunch, Salad, Starter

This delicious salad is perfect with Royal Bassett Blue, and ideal for the warmer weather! 1. In a large salad bowl, mix together the olive oil and vinegar. Season with […]

Read more

Vacherin Mont d’Or in a Box

6 February 2016 — Dinner, Lunch, Party, Snack, Starter

Preheat oven to 160C. Cut the garlic clove in half and smear over the top of the Vacherin Mont D’Or. Make half a dozen holes into the skin of the […]

Read more

Asparagus with shallots, white wine and Selles-Sur-Cher sauce

9 April 2014 — Lunch, Starter

Asparagus season runs from April until June in the UK but this dish is a simple and perfect starter for whenever you can get hold of it. First, finely chop […]

Read more

Leek and Camembert Risotto

9 February 2014 — Lunch, Snack, Starter

Melt the butter in a pan and gently fry the sliced leeks and garlic until soft. Stir in the oregano and rice and mix well together. Add, one ladleful at […]

Read more

Comté cheese, leek and mustard fritters with hot chilli jam

20 May 2013 — Party, Snack, Starter

Method for the fritters: Make a thick white sauce by melting the butter, sweating the leek, adding the flour and cooking it to make aroux before gradually stirring in the […]

Read more