A couple of courgettes turned up in the veg box this week. Although the days have been warm, borderline hot, recently the evenings are still cold reminding me that it’s firmly still spring. I’m certainly not complaining, I prefer spring in some ways; mostly that the heat (if any) is not muggy and there are many, many fewer insects. All the more enjoyable for al fresco dining I think you’ll agree; insects in summer mean I am forever swiping the
There's something you need to know about these turnovers. Although they are most excellent for using up leftovers they are more than worth baking up in their own right. Am I the only one who couldn't say no if offered Smoked Cheddar and Pickled Onion Turnovers? Didn't think so. Perfect for using up roast or mashed potatoes, pickled onions or chutneys and whatever hunk of cheese you have lying around. Completely versatile and a little bit too tasty
Any excuse to eat cheese is fine by me. I love the variety of cheese that’s available in Britain (and from across the World) and some cheeses are more suited to certain applications than others. At least I think so. For example I prefer mozzarella when it’s been cooked and has those little brown spots on the top (but I absolutely love a caprese salad!) and I would rather have Camembert cooked than on a cheese board. The Cheese Market got in touch
Last year I went to the BBC Good Food Show courtesy of Barber’s Cheese and got to try their lovely cheese for the first time. This year, things got a bit more serious and I was invited to The Bath and West Show to take part in a cheese toastie off (as well as having a good nose around the show). For my toastie recipe I wanted to keep it simple so I went for a sort of croque-monsieur; smoked ham, Barber’s Cheese, English mustard and plenty of
I can't have cheese on toast without a dribble of Worcestershire Sauce. I've added it to countless different meals; cottage pie, risotto and spaghetti bolognese to name a few. Lea and Perrins are working with the guys from Sorted to show different dishes you can add your Worcestershire Sauce to and I was asked to see what I could come up with.
You will need (for two):
3-4 medium onions, finely sliced
3 tbsp Lea and Perrins Worcestershire Sauce
When I was in Bruges last year there were a few foods that cropped up on almost all of the menus: moules, frites, waffles and croques. There was one café which we went to more than once because their croques (monsieur, madame and various takes on these) were so good. It was something like €8 for one croque and salad but €10 for two croques and salad; a no brainer really. One of the croques they served was full of ham, cheese and tomato then
Who doesn’t like a bit of cheese? Over the last couple of years I think Cheddar has been getting a bit of a bad name. Indeed ‘cheddar’ can be used to describe any cheese where the cheddaring process had been used to make it; hence, a piece of chewy, nasty, plastic cheese can be called Cheddar along with lovely, crumbly, exemplary artisan Cheddars.
Barber’s kindly invited me to the BBC Good Food Show last year in Birmingham and I really enjoyed
Is it just me or does everyone seem to open their fridge at some point in December and a wodge of Stilton has magically appeared? Cheese and biscuits is a must over the festive season but sometimes you can get left with an odd or and end of cheese that's not only in the way but is also stinking the fridge out. Enter Stilton scones. They take minutes to make and around 10 minutes to bake so they are a quick and simple way to use up a bit of cheese.
I do like a bit of cheese. Sometimes it's best with crackers and pickles, sometimes it's best melted onto or into something but then there are those times where you bake a whole cheese and then spoon it all out, all runny and lovely, mostly into your mouth and somewhat on the table. I'm not sure why I associate a Vacherin Mont D'or with Christmas but it doesn't get much better than warm, melted, faintly garlicky cheese scooped out with delicious homemade
Apparently we are due for one of the coldest winters ever; don’t they say that every year though? Either way it’s the same story for me; thick socks, snuggly jumpers and consuming an astonishing amount of cheese. When you’re having to defrost your car windscreen every morning the thought of coming home to a nice salad just doesn’t quite cut it. What is needed is lots of stodge; carbohydrates, cream and cheese. Dauphinoise is a classic choice