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‘Lyburn Gold’ & pale ale rarebit with cauliflower

28 Feb 0 comments.

This will be the BEST Welsh rarebit you’ll ever eat – honestly! The cauliflower and pale ale make it extra creamy thick and velvety. Serves 6 50g unsalted butter 50g plain flour 165ml pale ale 165g Lyburn Gold cheese 3tsp balsamic vinegar 6tsp Worcestershire sauce 1 heaped tbsp wholegrain mustard 1 egg yolk 150g cauliflower, cut into small florets 600g pain du champagne 3tbsp chopped parsley to garnish Method To make the Welsh rarebit mixture, put the butter in a pan over a medium heat.  When the butter has melted, add the flour.  Stir with a whisk to make a

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Mussenden

Portobello Mushroom & Grilled Blue Vinny Cheese

30 Jan 0 comments.

Woodbridge Farm, situated in the heart of Dorset, has been the home of the Davies family for over 40 years and is where Michael Davies resurrected the 300 year old recipe for Dorset Blue Vinny cheese back in 1980.  Blue Vinny was once made in every farmhouse in Dorset until production stopped during the Second World War!! Dorset blue Vinny pairs beautifully with earthy portobello mushrooms for a satisfying treat.  We would crack open a bottle of magenta hued Cerdon Bugey and serve with fresh sourdough bread. This simple recipe serves 4 but can easily be adapted for more or

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Emmentaler & Onion Rostii with Crispy Smoked Bacon and Fried Egg

27 Jan 0 comments.

What better way to start your weekend than a late brunch with friends and family… or just as treat yourself dammit, you deserve it!   This is a no nonsense, quick recipe, that’s packed with flavour making it the perfect way to start a lazy day… nom! Our Emmentaler is around 16 months aged. The recipe for this particular cheese has been perfected for over 5 generations so forget other pale imitations, this is the real deal. Specially selected at 5 months to be aged for a further 11, it is full of crystals, with notes of salty umami and

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Sharpham Ticklemore & Swiss Chard, Baked Gnocchi

24 Jan 0 comments.

At this time of the year we have an abundance of jewel coloured rainbow chard proudly standing above the hard frost covered ground in our raised vegetable beds.  With little else growing we fall to this hardy vegetable to add freshness and vibrant warm colours to many of our meals. Our girls are back at school and business is brisk, at meal times we want maximum bang with the minimum of fuss, so when we stumbled upon this recipe we simply had to share it with you.  This is a great recipe and uses the outer worldly ‘Sharpham Ticklemore’, created

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Sharpham Ticklemore

Recipe: Baked Vacherin

23 Jan 0 comments.

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

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Fromage vs Fridge

18 Jan 0 comments.

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

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Pizza recipe

3 Dec 0 comments.

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

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