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 rin
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 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
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 wh
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 o
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 available from Shannon
The rest of the bottle, of course! Rosé Frizzante - £13.95
1. Macerate the berries in a bowl with the wine and vanilla sugar. Stir until the
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 and add in capers. Take off the heat and mix in the parsley and mint.
4. Place the mixed leaves, lemon juice and artichokes in a bowl and add the warm ingredients. Toss the mix so that all leaves are coated.
5. To finish serve with crusty bread and a crisp white wine. 1. Heat the
- 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. In a small pan, warm over a low heat the honey and lime. Stir continuously until
the honey has loosened (do not boil). Take off the heat and stir in the chopped
2. Set the syrup aside for 1 hour for the flavours to infuse.
3. Bring the Pyramid out of the fridge. Slice