ROASTED WINTER VEGETABLES WITH STILTON

- Serves 6-8 - 

Contrasts in colour and harmony from opposites. Wedges of beetroot, pumpkin, carrots and shallots, combined with fresh rosemary and crushed garlic cloves are a superb base for crumbled Stilton. 

METHOD

Preheat over to 190C. 

Toss all of the vegetables into a roasting tin, making sure everything is mixed together. 

Tuck the herbs and garlic in and around the vegetables, and give everything a drizzle of olive oil, and season to taste. 

Roast in the preheated oven for 45 minutes, until the beetroot is tender and the pumpkin has taken on a golden colour.

Crumble the Stilton over the vegetables, and return to the oven for a further five minutes, to allow the cheese to melt. 

GREEN KALE WITH STILTON BUTTERMILK DRESSING

- Serves 2 -

A kale, gem lettuce and anchovy salad tossed in a simply stunning buttermilk dressing made with Stilton. With a little crouton crunch, this is a recipe you'll love. 

METHOD

Place a 100g of kale leaves into a large bowl with half a juiced lemon, 2 tbsp olive oil, and a big pinch of salt. Massage the leaves until they darken and wilt. 

In another large bowl, mash the Stilton together with a clove of garlic and the remainder of the lemon juice. 

Slowly add 80ml buttermilk, don't worry if there are still lumps. Whisk in 1.5 tbsp of cider vinegar and 3 tbsp olive oil, and season to taste. 

Drop the gem lettuce wedges, baby kale, and massaged kale on top of the dressing.

Turn everything over a few times to distribute the dressing and top with croutons and anchovies. 

STEAK & STILTON

A timeless classic, simply placing a wedge of Stilton atop a juicy steak is tough to beat. Let the Stilton melt and the fabulous flavours combine, and accompany it with a glass or two of red wine.