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Evenlode Tartiflette

28 Nov 0 comments.

Hot melty cheese from the Cotswolds. Evenlode can be described as funky (in the very best way!) and somewhere between Munster and Reblochon, whichever, what it does excel at is Tartiflette. Ingredients x1 Evelode 400g New Potatoes x1 Finely sliced onion x 1 Decent splosh of white wine or white Vermouth 100g Chopped smokey bacon or lardons A handful of chopped cornichons Method Boil the new potatoes. Gently fry the onion in some olive oil. When it is nearly ready add the bacon/lardons and fry until cooked. Add the wine and reduce for a couple of minutes Drain the cooked

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Blintzes with Jersey Curd

28 Nov 0 comments.

Ingredients:Batter2 egg1 cup of milk1 cup of sifted flour½ teaspoon vanilla extract Pinch of salt 1 tablespoon melted butter Butter for frying Filling 100g Jersey Curd ¼ cup sugar 1 teaspoon lemon juice or orange juice 1 teaspoon vanilla extract 1 egg yolk Dash of orange blossom water (optional) Method:Prepare the batter. In a large bowl combine eggs, milk, salt and vanilla and blend well. Gradually addflour. Beat well until there are no lumps in the batter. Make the filling. Combine all of the filling ingredients in a bowl, mix together until smooth.Grease a 6 – or 7-inch skillet until

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Welsh Rareb’8′ a la 1808…

3 Nov 0 comments.

This traditional recipe for Gloucester Cheese and Ale (Welsh Rabbit) from 1808 is so simple we will leave it at only a few lines to speak for itself … cut some Appleby’s Double Gloucester into thin flakes, without any rind. Put the flakes in a baking dish, and spread over some English mustard then cover with a good ale. Cook in a hot oven until tender and the cheese has dissolved. Get ready some thick slices of brown toast, pour over the toast some hot ale you have heated in a saucepan then tip over the melted cheese, and that’s

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Mini Baronet

Baked till runny ‘Little Rollright’

3 Nov 0 comments.

Not everything in life has to be complicated… David and his team have done all of the hard work here. Little Rollright is the perfect treat to whisk you away to those alpine slopes high up the Cotswolds! Ingredients: (get a pen ready…) x 1 Little Rollright x 1 loaf of decent bread, we love a bit of sourdough or crunchy fresh baguette Method: Unwrap the Little Rollright, place in a ramekin. Criss-cross the top with a knife and plonk in a pre-heated oven at 200 degrees for 20 minutes. Meanwhile sit back an impatiently wait. Plates at the ready,

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Blazing ‘Binham Blue’ Roast Tatties!

4 Oct 0 comments.

They say ‘heat the body’ not the home. Well this is a traditional heart warming, carb rich, savoury staple which is elevated to a new level with a bit of tasty blue and a sprinkle of chilli heat. Ingredients 850g floury potatoes, peeled and cut into chunks (about 5cms) 4-5 tablespoons of oil 200g Binham Blue cheese 3 Spring onions roughly cut 1 teaspoon of chilli flakes Method Heat the oven to 180 degrees and pop a baking tray in to heat up. Put the potatoes into a large saucepan with salted water, cover and bring to the boil, simmer

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Molten Chaource, caramelised fig & roasted grape toasties

4 Oct 0 comments.

This a quick and delicious snack, brunch, dinner… whatever you want. Autumn is a time of abundant fruit and the figs are just the best! Growing up we had a massive fig tree in our garden which produced a huge crop… but as a child I never liked them!!! Hind sight is a wonderful thing. Ingredients (4 servings) 1 Chaource 4 slices of fresh sourdough 1 bunch of red grapes 2 figs Method Pre-heat the oven to 180 degrees celsius Slice the figs in half.  Wash and dry the grapes, before coating them in olive oil and salt. Place the

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Gubbeen

Ashcombe Raclette

6 Sep 0 comments.

What’s more comforting that melty cheese? Not a lot. Another super quick recipe to try as the nights begin to draw in a little and there’s a refreshing chill in the air. Enjoy this on a dry evening outside with a blanket wrapped around your legs as the bats begin to come out to forage. Ingredients (serves 2) 200g Ashcombe 400g Small new potatoes 4-5 Cornichons sliced, pickled onions Streaky bacon if you feel inclined… cured meats and or sliced peppers Sea salt and black pepper to season Method In a saucepan boil the potatoes Cut the Ashcombe in to

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Gnocchi, with spinach, mushrooms and Cambridge Blue

6 Sep 0 comments.

A quick and simple recipe ‘from the cupboard’, swap out what you need if you don’t have or don’t like something in particular. We actually like to fry our gnocchi after we’ve boiled it so that they become firmer with nice toasted edges… give it a try. Ingredients 2 x 400g packs fresh gnocchi 1 tbsp olive oil knob of butter 1 large onion, roughly chopped 500g small Portobello mushrooms, sliced 2 large garlic cloves, chopped 150g Cambridge Blue cheese small pack parsley, chopped Method Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they

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Mini Baronet

Baby Baronet Tartiflette

1 Aug 0 comments.

This is a classic twist on the French ‘Tartiflette’, switching out Reblochon for the rich buttery organic Jersey milk cheese, ‘Baronet’.  Julianna Sedli and her husband Karim produce this and their other wonderful cheeses in the grounds of Neston Park in Wiltshire.  It’s all in there, cream, wine, lardons… real comfort food. Ingredients: 500g Charlotte potatoes 125g bacon lardons 1 shallot, finely sliced 1 garlic clove, crushed 50 ml white wine 100 ml double cream Salt and black pepper x 1 Baby Baronet Method:   Pre-heat the oven to 200 degrees Celsius Cook the potatoes in a  saucepan of salted water

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Blue Cheshire & Root Veg Pasties

1 Aug 0 comments.

A simple recipe for a simple twist on the traditional pasty! Ingredients for three pasties: 15g Butter 1 small leek finely silced ½ a small swede 2 carrots  200g baby potatoes or Marfona 100g Cheshire Blue cheese sliced 1 large egg Salt and pepper to taste 1x 320g ready rolled all butter puff pastry (about 35cm x 23cms) Method Preheat the oven to 200 degrees/400 f/ gas mark 6  Finely dice the swede and carrot and add to a small saucepan with enough water to cover.  Simmer until tender, drain and put to one side. Chop the baby potatoes or

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