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L'Affinage Du Fromage

Three Cheese Macaroni

This is quite rich version of macaroni cheese and it is not advisable to eat this too late in the evening! It can be thinned down with vegetable stock if you prefer it to be lighter or if you want it to be even richer, you can chuck in some dry sherry, wine or cider. Serve with a nice fresh salad to accompany this treat. Ingredients 20 ml butter or olive oil 2 tablespoons plain flour 300 ml semi-skimmed milk Large pinch sea salt Freshly grated nutmeg and black pepper, to taste 40 g Traditional Red Leicester, chopped into small

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Quickes Cheddar & Veggie Fritatta

Taken from Morgan McGlynn’s new book: The Modern Cheesemaker: Making and cooking with cheeses at home.  Bursting with flavour and colour, this Cheddar and Veggie Frittata makes for a simple yet delicious lunch. The combination of eggy custard and cheddar cheese is a perfect base for the vegetables which include the new season’s asparagus. Ingredients 200g Waxy new potatoes, cut into quarters 100g Asparagus, chopped  1 tbsp olive oil 1 Red onion, thinly sliced 50g Cherry tomatoes, sliced  1 Red pepper, deseeded and thinly sliced 6 eggs 50g Quicke’s Mature Cheddar, (Westcombe, Keen’s & Pitchfork all work too) 2 tbsp

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Baked Beetroot, Fennel & Cashel Blue Salad

This salad has mouthwatering depth. We love the contrast of the earthy beetroot, blue cheese and toasted nuts. Enjoy! Ingredients: 200g Cashel Blue, Perl Las and Burt’s Blue are great in this salad too. 3 oranges- segmented 4 cooked beetroots 1 bulb of fennel 100g rocket or pea shoots 30mls cold pressed olive oil 10mls Aceto Balsamico di Modena IGP 40g Lightly toasted flaked almonds Method: Place beetroots on a bed of sea salt on a baking tray. Bake at 150 degrees for two hours (or until soft and tender). Cool, then peel and slice. Finely slice the fennel and

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French Onion Grilled Bybrook Sandwich

This is a rich French inspired taste sensation! Be sure to reduce the French onion mixture sufficiently enough so you don’t end up with a soggy sandwich!!! Ingredients (for two sandwiches): 1 Small red onion, finely sliced 2 table spoons of butter Around 100ml of beef stock (alternatives: Mushroom Broth, Stout and even a dash of soy sauce but be sparing on the later because of its salt content) A splosh of red wine A large pinch of freshly ground black pepper Between 50-100g Bybrook sliced. Comte, Gruyere, Emmental and even Cheddar can be good subs. 4 slices sourdough bread

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Mother's Day Gift Box

Sesame dusted ‘Blauer Shnee’ – Blue Snow Savoury Biscuits

Ingredients 150g plain flour ½ tsp fine sea salt 80g Blauer Shnee – Blue Snow – or sub for Colston Bassett or Perl Las 100g unsalted butter 1 medium free-range egg yolk 4 tbsp black sesame, poppy, nigella seeds or chilli flakes Method Pulse the flour, salt, blue cheese and butter in a food processor until the mixture resembles breadcrumbs. With the motor running, add the egg yolk and continue to whizz until a ball of dough forms. Alternatively, rub the flour, salt, stilton and butter between your fingertips until the mixture resembles breadcrumbs, then add the egg yolk and

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Parmesan, cardamom & spicy smoked Lincolnshire poacher crisps

Serves 2 as nibbles 200g Parmesan, finely grated Pinch of ground cardamom Freshly milled black pepper 200g Smoked Lincolnshire Poacher finely grated – (Also try with Keens Cheddar too if you’d like them to bite back!) 2 pinches of cayenne pepper These are super easy to make crisps which will go down a storm with all those who are lucky enough to be served them! A perfect nibble with a good wine or beer. Put a non stick pan over a high heat and when it’s hot sprinkle over the Parmesan in a thin layer to make a rough circle. 

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Beans with leeks and Caerphilly (or posh beans on toast)

Ingredients – Serves two 500g Leeks Knob of butter 6 pieces of thick bread 1 teaspoon plain flour 250ml double cream 2 tablespoons mild grain mustard 150g Duckett’s Caerphilly Salt and pepper to taste Fresh chopped parsley 400g can butter beans (or cannellini) Method Trim the leeks discarding the root and tips of the leaves then slive each leek into thick coins. Wash them thoroughly in a colander with cold running water. Melt the butter in a deep sided pan and add the leeks. Cover with a piece of greaseproof paper and a lid and let them steam for about

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Roast Asparagus with Durrus cheese

Ingredients (Serves 4) 12 Asparagus spears or tender stem broccoli 3 tablespoons of olive oil Sea salt and pepper Slices of Durrus Method Pre heat the oven to 180 degrees Line a baking sheet with foil and lay the asparagus out – drizzle with olive oil Roast for 15/20 minutes until the asparagus tips start to crisp and the thicker parts of the stem are tender. Remove from the oven and lay the sliced Durrus over the asparagus.and roast for a further 5 minutes or so until the cheese is bubbling and starting to brown. Take the baking sheet out

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Early Spring Wild Ramson & Nettle Pesto

A simple recipe using these fragrant fresh leaves. Ingredients: 150g wild ramson leaves and young nettle leaves 100g of finely grated Parmesan or Rachel Reserva 1 garlic clove, finely chopped The zest and juice of half a un-waxed lemon. 50g pine nuts , toasted. You can also use walnuts or cashews. 150ml light olive oil and season with sea salt to taste. Method: Rinse and roughly chop the garlic leaves. If adding nettles these will need to be blanched to soften and denature the sting! Add leaves, parmesan (or Rachel), garlic, lemon and nuts to a blender and blitz to a rough paste. Then season and add

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Highmoor by Nettlebed Creamery

Haddock & Highmoor fishcakes with brown shrimp sauce

Serve as a starter or as a main with steamed vegetables Serves 4 (starter) or 2 (main) Ingredients 200g Desieree potatoes 300g haddock 200ml full fat milk 400ml water 1 small onion 1 bay leaf 4-5 peppercorns 1 tbsp chopped dill 1 tbsp chopped parsley 50g Highmoor cheese grated 30g spring onion 1 egg ¼ tbsp Dijon mustard 5 tbsp vegetable oil 100ml double cream Juice of 1 lemon ½ tbsp capers 60g brown shrimp or small prawns 1 tbsp chopped parsley Salt and pepper to taste 3 small handfuls of watercress to garnish Method Preheat the oven to 190

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