Recipes

  1. Flipping Marvellous! Pancake Day’s Almost Here
    Flipping Marvellous! Pancake Day’s Almost Here

    The French have La Chandeleur and the Americans, well, they like pancakes most days. In the UK, however, we celebrate those flat, circles of joy each year on a specific day in February for Pancake Day.

    It might be the tradition for lemon and sugar on your Pancake Day pancakes, but we like to make things a little more cheesey at The Fine Cheese Co. So, with the help of our Cheese Care & Quality Manager, Ruth, we’ve come up with some suggestions for several, delightful cheese fillings.

    1. Kirkham’s Lancashire & The Fine Cheese Co. Peach Chutney for Cheese

    Immediately after you’ve flipped your pancake for the first time in a pan over the hob, crumble a generous amount of the wonderfully moist, Kirkham’s Lancashire on top. It is perfect for pancakes because the cheese bubbles rather than melts.

    Once you’ve placed the pancake on a plate and rolled it up, dollop some fresh and fruity The Fine Cheese Co. Peach Chutney for Cheese on the side. Add a little chutney to each bite for a wonderful mixture of

  2. Claire’s Baked Pumpkin Fondue
    Claire’s Baked Pumpkin Fondue

    Baking a pumpkin filled with as much cheese as you can fit in is the recipe for a truly special, comfort meal that's not just perfect for Halloween! As our designer, Claire, puts it, “this is the best bonfire night recipe ever!”

    This is an annual tradition for Claire. The pumpkin can be dipped into, like a traditional cheese fondue, or if you roast it for a while longer, then the pumpkin's flesh becomes gorgeously tender and is delicious when scooped out with a dollop of the rich, velvety cheese sauce.

    Ingredients

    A whole pumpkin
    150g Affineur Walo Aged Emmental, grated
    50g of Colston Basset Stilton, grated (crumbed)

  3. Recipe: A Heavenly, Baked Vacherin Mont d'Or
    Recipe: A Heavenly, Baked Vacherin Mont d'Or

    Vacherin Mont d’Or season is upon us, but how do you eat it? You may choose to enjoy it at room temperature, but for a truly special experience, why not try baking the cheese?

    We’ve called upon the knowledge of our Cheese Care Manager, Luke, for his favourite Vacherin Mont d’Or recipe. He has delivered this full-flavoured dish that will wow friends and family alike.

    Ingredients

    3 Shallots, finely chopped
    2 Sprigs of rosemary, finely chopped
    2 Garlic cloves, crushed
    20g Butter
    30ml Jura Chardonnay
    1 Whole Vacherin Mont d'Or, 450g

    Method

    1. Warm your oven to 180°C (fan 160°C).
    2. Prepare the Vacherin box by removing the wood with a serrated knife to just below the top of the rind.
    3. Soften the shallots and crushed garlic in butter. Finish with rosemary and Jura Chardonnay. Then cook off until the wine is evaporated. Allow the mixture to cool until it reaches room temperature.
    4. Remove the top rind of your Vacherin with a long-blade knife. Then, evenly spread the thin layer of cooked shallots and cut downwards into the body of the cheese, so as distribute the mixture throughout.
    5. Replace top rind and lid of the box. Cover in foil to stop catching and burning.
    6. Place in your oven and bake for 10 mins. Beware of overcooking as the cheese and wood may split.
    7. Remove the foil and lid, then grill the top rind until it is golden and crunchy.

    Serving suggestions

    Baby potatoes and cooked confit in oil.
    Fresh vegetable batons.
    Charcuterie.
    Cornichons.

  4. Recipe: Luke’s Ultimate Welsh Rarebit
    Recipe: Luke’s Ultimate Welsh Rarebit

    Luke's Ultimate Welsh Rarebit

    Our Cheese Care Manager, Luke Maslen, has shared his Ultimate Welsh Rarebit. It’s the perfect comfort food for a rainy day.

    Traditionally, Caerphilly would have been used, however Mrs Kirkham’s Lancashire or other territorial cheeses are great too. Many different cheeses can be substituted, according to your mood.

    Luke, prefers a hearty, west-country cheddar for that earthy hit, so we’ve used our Westcombe Hand-Select Cheddar in this recipe. We also use

  5. Watch as TV Chef Nadiya Hussain Bakes with La Tourangelle Pistachio Oil
    Watch as TV Chef Nadiya Hussain Bakes with La Tourangelle Pistachio Oil

    Pistachio Oil and Nadiya Hussain

    If you tuned into BBC Two last night to watch Nadiya's British Food Adventure, you will have seen our La Tourangelle Pistachio Oil make an appearance.

    The Great British Bake Off winner, Nadiya Hussain, explored London as part of her road trip around Britain, where she uncovers some of the country’s most exciting food pioneers. While in the

  6. Recipe: Grilled Asparagus Salad with Prosciutto Ham & Ricotta Stagionata
    Recipe: Grilled Asparagus Salad with Prosciutto Ham & Ricotta Stagionata
  7. Recipe: Roasted Beetroot & Celery with Old Winchester Cheese & Walnut
    Recipe: Roasted Beetroot & Celery with Old Winchester Cheese & Walnut

    Recipe: Roasted Beetroot & Celery with Old Winchester Cheese & Walnut

    With a hint of Parmesan, Old Winchester cheese, also known as Old Smales, is incredibly versatile when used in cooking. It adds the perfect finish to all manner of dishes. Here's one such example created by The Fine Cheese Co. Bath's Head Chef, Laurent.

    So, dust off your vegetable peeler because you'll need it for this great-tasting roasted beetroot and celery, with Old Winchester cheese and walnut recipe.

    Ingredients

    400g Mixed-colour beetroot
    1 Bunch of celery
    50g Walnut
    60g Old Winchester cheese
    Balsamic vinegar

  8. Brutti e Buoni Eton Mess - A fabulous Italian twist on a British summertime staple
    Brutti e Buoni Eton Mess - A fabulous Italian twist on a British summertime staple

    Eton Mess

    Brutti e Buoni are small Italian meringue-like biscuits enriched with chopped hazelnuts and almonds. Perfect with an Espresso, but at this time of year – even better with cream and strawberries! For this recipe we think Vanilla Brutti e Buoni work best, but alternatively you could use the chocolate or cinnamon flavours!

    • Serves 2
    • 8 Vanilla Brutti e Buoni
    • 250ml Double cream
    • 1 Vanilla pod, deseeded or 1 tsp of Vanilla bean paste
    • 1 small punnet of Strawberries, sliced
    • 4 tablespoons of summer fruit compote, buy shop bought to save time

    In two small glasses, place one tablespoon of compote in each glass. Lightly whip the double cream along with the vanilla beans until soft peaks form. Gently crush all but one of the Brutti e Buoni into the cream and gently fold through with the remaining compote and most of the sliced strawberries. Spoon half of the cream mixture on top of the compote and top with half of a Brutti e Buoni, fresh sliced strawberries and a sprig of mint.

  9. Last of the Summer Wine... Macerated Fresh Fruit with Sweetened Ricotta

    Last of the Summer Wine... Macerated Fresh Fruit with Sweetened Ricotta Recipe Nick

    Serves 2-4 people
     

    Ingredients:
    175ml Rosé Frizzante
    1 tbsp of vanilla sugar
    200g Mixed summer berries
    250g Fresh Tom’s Ricotta
    2 tsps of Seggiano chestnut honey
    Juice and zest of ½ a lemon
    1 packet of Sapori Del Lagonero,
    Cantucci al MirtilloServes 2-4 people

    Recipe:  Nick Horwood
    Photographer:  Dorian Vonna-Michell

    Kastehelmi plate by

  10. Warm Spicy Chorizo and Haloumi Salad with Lava Roasted Artichokes

    Warm Spicy Chorizo and Haloumi Salad with Lava Roasted ArtichokesServes 2-4

    Ingredients:
    1x Piccante chorizo hoop, chopped
    1x pack of Haloumi cheese, cut into bite-size pieces
    1x whole garlic clove, peeled
    1x100g bag of mixed baby leaves
    6 Seggiano Lava-roasted artichoke hearts, cut into quarters
    A handful of mint and parsley, roughly chopped
    Juice of ½ a lemon
    A handful of capers
    1x fresh chilli, chopped  
    (optional)

    1. Heat the frying pan to high. Fry the garlic clove in a little olive oil until golden and remove from pan.
    2. Throw in the chorizo. Once the chorizo begins to crisp add the chilli and halloumi.
    3. Fry the halloumi until golden

  11. Timsbury Ash Pyramid drizzled with Lime and Honey Syrup

    Timsbury Ash Pyramid drizzled with Lime and Honey Syrup

    Ingredients:

    - 1 Timsbury Ash Goat Pyramid - keep chilled until the last minute
    - Zest and juice of 1 large lime
    - 3 large tablespoons of Seggiano Acacia Honey
    - A couple of mint leaves, finely chopped
    - 1 pack of Toast for Cheese Apricots, Pistachios & Sunflower Seeds

    Recipe Nick Horwood
    Photographer David Lewis
    Origo plate by
    available from Shannon

  12. Fourme d'Ambert and Serrano Ham Puff Pastry Twists

    Fourme d'Ambert and Serrano Ham Puff Pastry TwistsIngredients:

    - 1 pack of all-butter puff pastry sheet 320g
    - 200g Fourme d’Ambert Xavier Morin
    - 4 slices of Serrano ham
    - 2 tbsp of Fallot ‘honey and balsamic vinegar’ mustard
    - 1 Ashton Farm free-range organic egg, beaten
    - A handful of poppy seeds

    Recipe by Nick Horwood

    Photographed by David Lewis

    1. Pre-heat the oven to 180Co. Line a baking tray with baking parchment.

    2. Roll out the puff pastry on a floured surface.