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.
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.
3 Shallots, finely chopped
2 Sprigs of rosemary, finely chopped
2 Garlic cloves, crushed
30ml Jura Chardonnay
1 Whole Vacherin Mont d'Or, 450g
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.
Baby potatoes and cooked confit in oil.
Fresh vegetable batons.
Our Cheese Care Manager, Luke Maslen, has shared his Ultimate Welsh Rarebit. It’s the perfect comfort food for a rainy day.
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
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
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.
Serves 2-4 people
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
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
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
- 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
- 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.