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)
150g of Keen’s Cheddar, grated
150g of Affineur Walo Le Gruyère AOC Extra Mature, grated
1 tbsp corn flour
100g crème fraiche
2tbsp white wine
1 clove of garlic, crushed

Method

1. Heat the oven to 180°C.
2. Prepare your pumpkin using a knife to cut the top and create a lid around the stem. Scoop out the seeds and any loose fibres.
3. Pre-heat a baking tray, add a little

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

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 La Tourangelle Garlic Infused Oil in the mix, but you can also use a crushed garlic clove.

Welsh Rarebit gets its name from the days when Welsh hunters returned to their homes empty handed. They’d turn to Welsh Rarebit as substitute, due to it being a filling and substantial meal that’s made meat-free (rabbit-free) from staples found in the larder.

Welsh Rarebit is a great go-to dish if you have any leftovers from the weekend cheeseboard. It’s also fitting dish for St. David’s Day on 1^st March.

Ingredients

Bread of your choice, toasted

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 capital, she baked an exquisite-looking cake with the Pistachio Oil during the recently aired fourth episode.

We’ve always believed La Tourangelle’s oils are perfect for baking and it was great to see one of our favourites used in this way. The Pistachio Oil was quite literally, the icing on Nadiya’s cake.

Let Nadiya explain why she used it:

“For even more scented indulgence, I’m icing my cake using my secret ingredient, Pistachio Oil. I’m adding this instead of water to my icing sugar,” she said.

“It smells like pistachio, but it’s got a lovely smokey smell. It’s such an intense flavour. It works so well in an icing.”

Once baked, Nadiya let some