A sort of roasted cheese dip to serve hot as part of a mezze.
A delicious snack or supper from Nigel Slater’s ” Greenfeast:autumn, winter” . You could also use Shropshire Blue or Stichelton cheese, but leave out the mustard and add a little more cream .
This tangy jam from Yotam Ottolenghi goes well with pork, duck or lamb and could also be served with a cheeseboard. This recipe is for a delicious cheese toastie. It will make a 300g jar of the jam which will keep in the fridge for up to 2 weeks.
A new way with Paneer from ” Mowgli Street Food” by Nisha Katona.
A very satisfying meal to eat with bread or rice from ” Asma’s Indian Kitchen” by Asma Khan. You can omit frying the paneer before it is added if you like.
A recipe from Damien Clisby of Petersham Nurseries.
A recipe from ” Smart Tart” by Tamasin Day Lewis.
A traditional cheese pie from Lancashire which is good accompanied by some piccalilli or mustard.
A fantastic snack from ” Eat Drink Live” by Fran Warde. If you are not a fan of blue cheese you could use Mozzarella, Taleggio or soft goats cheese.
A recipe for your Christmas leftover cheese and fruit from Georgina Hayden.
A match made in heaven from Georgina Hayden.
A vegetarian main for the colder months from Diana Henry.
These are from Alvin Caudwell and just perfect for a party or pre dinner snacks.
A savoury bread pudding from Yotam Ottolenghi. It is best prepared the day before and baked an hour ahead of eating. You can try different cheeses and herbs.
A delicious lunch or summer for the summer months from Nigel Slater.