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.
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.
Niçoise Salad with Soft Cheese
Add a new dimension to your Niçoise salad with soft cheese such as Maida Vale, which has a tangy, punchy flavour and buttery texture.
Bacon, Avocado and Roquefort Salad
Make you and your friends a brilliant brunch with this Bacon, Avocado & Roquefort Salad. Salty, strong, silky and sweet, Roquefort is incomparable.
Goats’ Cheese Mini Muffins
Sweet and savoury goats’ cheese mini muffins are the perfect treat for the whole family. This recipe makes 22 so you’ll feed neighbours and friends too! Pre-heat the oven to […]
Cranberry and Valley Brie Tartlets
Valley Brie Tartlets combine a silky soft and lemony cheese with bright and fruity Cranberry sauce that tingles on your tongue.
Vintage Cheddar, Ham and Pea Risotto
This creamy vintage cheddar, ham and pea risotto enjoys flavours from three cheeses: tangy and sharp from the cheddar, nutty and salty from the parmesan and sweet, creamy flavours from the mascarpone. Ideal for a mid-week dinner with a rocket salad or some steamed greens.