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Recipes / cheese

  • Nov 05, 2013

    Classic Baked Potato

    Ingredients

    1 Large Potato per person.

    (Use a thick-skinned floury white potato such as Maris Piper or King Edward)

     

     

    Method

    Rinse one large potato per person, prick lightly all over with a fork then roll it in sea salt. Place in a preheated oven set at 220C/gas mark 8. Bake for about an hour, according to size. They are done when the skin is crisp, but they give a little as you squeeze.

     

    Serve with a variety of toppings. Choose between Grated Cheese, Fried Onions, Baked Beans, Winter Coleslaw, or, a crunchy green leaf salad.

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    • 0 Comments
    • cheese, onion, potato
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  • Jul 11, 2013

    Chicken wrapped in bacon

    Ingredients

    Cheese of your choice to stuff the chicken
    50g Strong Cheddar, grated
    1 tbsp Wholegrain Mustard
    4 Skinless Boneless Chicken Breast Fillets
    8 Smoked Streaky Bacon Rashers

     

    Method

    Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together.

    Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

    Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together.

    Season, place on a baking sheet and roast for 20-25 minutes.

    Serve with a mixture of side dishes.

     

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    • 0 Comments
    • bacon, cheddar, cheese, chicken, mustard
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  • Jul 11, 2013

    Tagliatelle with Vegetable Ragu

    Ingredients

    1 Onion, finely chopped
    2 Celery Sticks, finely chopped
    2 Carrots, diced
    4 Garlic Cloves, crushed
    1 Tablespoon each Tomato Puree
    1 Tablespoon Balsamic Vinegar
    250g Diced Vegetables, such as Leeks, Parsnips and Cabbage
    50g Red Lentil
    2 x 400g Cans chopped Tomatoes with Basil
    250g Tagliatelle (or your favorite pasta)
    2 Tablespoon shaved Parmesan (optional)

    Method

    Add the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.

    Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 minute more, add the diced vegetables, lentils, tomatoes, then bring up to the boil.

    Turn to a simmer, then cook for about 20 minutes. Meanwhile, cook the pasta following pack instructions, then drain. Season the Ragu and serve with pasta and Parmesan on top, if you like.

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    • 0 Comments
    • Basil, Cabbage, Carrots, Celery, Cheese, Garlic, Leeks, Lentils, Onion, Parsnips, Tagliatelle, Tomato
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  • Feb 05, 2013

    English onion soup with sage & cheddar

     

    Ingredients
    1 good knob butter
    olive or rapeseed oil
    1 good handful fresh sage leaves, 8 leaves reserved for serving
    6 cloves garlic, peeled and crushed
    5 red onions, peeled and sliced
    3 large white onions, peeled and sliced
    3 banana shallots, peeled and sliced
    300 g leeks, trimmed, washed and sliced
    sea salt
    freshly ground black pepper
    2 litres organic beef, vegetable or chicken stock, hot
    8 slices good-quality stale bread, 2cm thick
    200 g Cheddar cheese, freshly grated
    Worcestershire sauce
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    • 0 Comments
    • cheese, leek, onion, rapeseed oil, red onion, soup, vegetarian
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  • Feb 04, 2013

    Goat's cheese, pea & bean frittata

     

    Ingredients
    300g mix frozen peas and beans
    8 large eggs
    splash of milk
    100g log goat's cheese , the kind with rind, or use feta
    1-2 tbsp chopped mint
    a little oil
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    • 0 Comments
    • cheese, egg, mint, rapeseed oil
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  • Dec 18, 2012

    Red Onion and Brie Tartlets

     

    Ingredients
    250g/8oz ready-made shortcrust pastry
    2 tbsp olive or rapeseed oil
    2 medium red onions, peeled, sliced
    1 garlic clove, peeled, thinly sliced
    1tsp chopped fresh thyme leaves
    1 tsp white wine vinegar
    1 tsp dark soft brown sugar
    salt and freshly ground black pepper
    125g/4oz Brie, cut into 24 small pieces


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    • 0 Comments
    • cheese, rapeseed oil, red onion, vegetarian
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  • Dec 18, 2012

    Cauli-macaroni cheese

     

    Ingredients
    300g Macaroni, Penne, or Rigatone
    1 Cauliflower, separated into florets
    200ml creme fraiche
    2tbsp wholegrain mustard
    175g Red Leicester cheese, grated
    2 tomatoes, cut into wedges
    Read more →
    • 0 Comments
    • cauliflower, cheese, tomato, vegetarian
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  • Dec 14, 2012

    Beef & Chorizo Stuffed Peppers

     

    Ingredients

    6 large bell peppers
    1 medium onion(s) (finely chopped)
    2 clove(s) garlic (finely chopped)
    2 tablespoon(s) olive oil or rapeseed oil
    500 gram(s) minced beef (lean)
    150 gram(s) chorizo (chopped into small pieces)
    1 tin(s) chopped tomato(es)
    100 gram(s) rice (uncooked)
    1.5 teaspoon(s) chilli powder
    1 teaspoon(s) ground cumin
    1 tablespoon(s) dried oregano
    75 gram(s) cheese (grated)
    salt
    pepper

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    • 0 Comments
    • cheese, onion, pepper, rapeseed oil
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  • Dec 10, 2012

    Potato Dauphinoise

     

    Ingredients:
    500g King Edward potatoes, thinly sliced
    200ml double cream
    100ml milk
    1 clove garlic, crushed
    50g Gruyere cheese, grated
    Read more →
    • 0 Comments
    • cheese, potato, vegetarian
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    We grow vegetables on our farm and deliver the produce directly to homes across England. We are hugely different from farm shops and supermarkets - we harvest the produce for you and you get the freshest possible. You can also get full provenance meat from the butchery and a large range of farmhouse baking with no additives or fancy packaging. When you buy from us you're practically a farmer!
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