It may be grey and cold outside but nothing can chase those clouds away better than comforting Vacherin which is currently in season.  If you’re a local you’ll simply spoon the cheese out and eat it at room temperature.  We however, prefer to cook it in the oven which elevates this cheese to a whole new level. Ingredients: 1 x Vacherin Mont D’Or 500g 3 x Shallots or spring onions finely chopped 2 Cloves of garlic finely chopped 20g Butter 1 Sprig of rosemary finely chopped Dash of chardonnay Method:  Warm your oven to 170 degrees In a pan soften

Are you ‘cheesed out’ after Christmas?  Do you have a few odd bits of cheese left over and you are not sure what to do with them?  Well, fear not for we have the perfect solution for you and your fridge!  Personally I think cheese is one of the most adaptable and versatile ingredients to have to hand in any kitchen and everything tastes better when fromage is added. Here’s a few ideas to use up any odd leftover pieces hanging around and rustle up a tasty dinner to boot for pennies. How about stuffing leftover stilton into olives for

I like to think I’m a non judgemental sort of person, fairly relaxed in my outlook on life, although ask my children and they may offer a differing opinion especially when it comes to the state of their bedrooms. The thing is, if there really is one thing that will start to raise the hairs on the back of my neck it’s that question ‘Would you like pineapple on your pizza’?  Of course you would be absolutely right, at that moment I should make a stand and make my thoughts known with a loud ‘harumph’ and with as much hurumphing in