One small point about hard, semi-hard, blue and semi-soft cheeses: if you make any of these recipes for vegetarians, do check beforehand their personal stance on eating cheeses made with animal rennet. It is easier than ever to buy, for example, Cheddar, Stilton and camembert cheeses that are made with a non-animal substitute, so always check the label before buying if this could be an issue. Other than our original pizza recipes, these are our favorite cheese dishes.
Baked camembert with garlic & white wine
Baked camembert with garlic & white wine
Serves 4 as a shared starter or 2 as an indulgent supper Baking a whole cheese is the cheat’s way to serve fondue. The cheese is the main ingredient, so choose a good one. Ingredients:
1 small (about 240g) camembert in a wooden box1 garlic clove, slicedA handful of thyme sprigsA splash of white wineWarm, crusty bread and chicory leaves, to dip
Method:
Black bean, Wensleydale & pumpkin tostadas with avocado salsa
Black bean, Wensleydale & pumpkin tostadas with avocado salsa
Serves 4 The authentic little (naturally gluten-free) corn tortillas make this recipe so special to try. Ingredients:
300g (prepared weight) pumpkin or butternut squash, peeled, deseeded and diced2 tbsp olive oil1 red onion, chopped2 garlic cloves, finely chopped1 tsp ground cumin400g tin black beans, drained with liquid reservedLime juice75ml groundnut oil12 small corn tortillas (or 4 large tortillas)1⁄4 iceberg lettuce, finely shredded60g Wensleydale cheese, crumbled3 tbsp pumpkin seeds, toasted in a dry panSour cream, quartered limes and hot sauce, to serve
For the salsa:
1 ripe avocado, stoned and diced250g cherry tomatoes, roughly chopped1⁄2 red onion, very finely choppedA handful of coriander, roughly choppedA squeeze of lime juice
Method:
Pork & parmesan meatballs in a plum tomato sauce
Pork & parmesan meatballs in a plum tomato sauce
Serves 4-6 This is comfort food fit for a dinner party. If you have large appetites, or teenagers in the house, this recipe will serve four generously. Otherwise, serve it up for six with peppery rocket. Ingredients: For the sauce:
4 tbsp olive oil1 red onion, finely chopped2 garlic cloves, finely chopped3 x 400g tins plum tomatoes100ml red wine1 tsp caster sugarA handful of basil leaves, torn
For the meatballs:
1kg pork mince2 eggs, lightly beaten100g fresh breadcrumbsA large pinch of dried chilli flakes1 garlic clove, crushedA large handful of flat-leaf parsley, finely chopped40g Parmesan, finely grated, plus extra to serve2 tbsp olive oil750g fresh pappardelle pasta4 handfuls of fresh rocket, to serve
Method:
Roast sweet roots, lentil & fresh labne salad with pomegranate dressing
Roast sweet roots, lentil & fresh labne salad with pomegranate dressing
Serves 4 Labne is deliciously fresh tasting but if making it seems like a step too far, use spoonfuls of mild goat’s cheese instead. Ingredients: For the labne:
1⁄4 tsp salt500g Greek yogurt4 tbsp chopped parsley
For the warm salad:
8 each baby parsnips, carrots and beetroots, scrubbed, trimmed and halved if thick4 small banana shallots, peeled and halved8 tbsp olive oil1 tsp cumin seeds, lightly crushed2 tbsp pomegranate molassesA squeeze of lemon juice250g ready to eat (cooked)Puy lentils 2 tbsp blanched almonds, toasted1⁄2 a pomegranate, seeds only
Method:
Cheddar & apple scones
Cheddar & apple scones
Makes about 10 Eat these buttered with soup, or add to a ploughman’s plate with cheddar, chutney and a crunchy salad. Ingredients:
350g self-raising flour, plus extra for rollingA large pinch of salt1 tsp baking powder100g butter, softened2 red apples, cored and diced150g Cheddar cheese, coarsely grated120ml milk, plus extra for brushing
Method:
Cauliflower & Stilton gratin with a hazelnut topping
Cauliflower & Stilton gratin with a hazelnut topping
Serves 4, or 6 as a side This easy recipe works well as a main meal with a peppery salad or as a side dish with a simple roast chicken. Ingredients: For the gratin:
1 large cauliflower, trimmed and cut into florets (keep any good leaves)100g kale, coarse stalks trimmed300ml crème fraîche75g Stilton, crumbled
For the topping:
50g ciabatta bread, stale if possible30g hazelnuts, toasted and chopped2 tbsp olive oil1 tsp thyme leaves25g Stilton
Method:
Baked pears with fresh ricotta, honey & pine nuts
Baked pears with fresh ricotta, honey & pine nuts
Serves 4 The perfect light, not-too-sweet pudding for winter. You can use any type of pear for this, though plump red fruit looks particularly pretty once baked. Ingredients:
4 ripe red pears2 tbsp honey25g butter4 rosemary sprigsA squeeze of lemon juice100g fresh ricotta cheese20g pine nuts, toasted in a dry pan2 tbsp honey and rosemary, to serve
Method:
