Lancashire cheese comes in three distinct varieties, this recipe uses crumbly cheese, although creamy would also work well, giving a milder flavour. Combined with tangy caramelised red onions, it makes a delicious quick lunch.Read More
Add stout to cheddar for a rich warming soup, in this recipe for quick St Patrick's Day supper.
200g extra mature Cheddar, grated, plus extra for garnish
800g potatoes, roughly chopped
1 onion, roughly chopped
1 garlic clove, roughly chopped
1 carrot, roughly chopped
2 parsnips, roughly chopped
2 thyme sprigs, plus extra for garnish
1 litre water
2 tbsp Worcestershire sauce
Place the chopped potatoes, onion, garlic, carrot and parsnips in a large saucepan. Pour in the stout, add the leaves from the thyme sprigs and season. Bring to the boil, then simmer for 20 mins until the vegetables are soft. Blend until smooth in a food processor. Return to the heat and simmer while stirring in the water. Bring to the boil and add the Worcestershire sauce. Mix in the grated cheese until melted. Divide between bowls and top with the extra cheese and thyme.
More recipes using stout in the March 2018 issue of LandScape magazine...
- Stout and rabbit stew
- Black velvet cake
- Braised beef in stout
- Stout and beef pie
- Stout and black treacle bread
60g orange marmalade
120g Cheddar cheese, grated
80g softened butter, plus extra for greasing
120g plain flour
In a large mixing bowl, combine the butter and flour thoroughly using the back of a wooden spoon. Add the grated cheese and mix in. Grease a large, flat oven tray and roll 1 rounded tsp of the mixture into a ball. Press down onto the tray to make a biscuit shape, then repeat until all the mixture is used up, spacing them out to allow for spreading. Leave to chill for 30 mins.
Preheat the oven to 190°C/gas mark 5. Top each biscuit with 1 tsp of marmalade, then bake for 15-17 mins until golden and crisp. Allow to cool slightly before placing on a wire rack to cool completely, then serve.
Other delicious marmalade recipes from the Jan/Feb 2018 issue of LandScape magazine...
- Homemade marmalade
- Marmalade and ginger cake
- Apple and marmalade tart
- Marmalade bread and butter pudding
- Orange cream tarts
- Marmalade trifle
Shrove Tuesday, known by many as Pancake Day, is the perfect time for this quick, easy recipe for bacon, mushroom and cheese savoury pancakes. You don’t need to wait until then though – they’re also a delicious, simple dinner.Read More
These creamy, earthy pies are delicious served from the oven, with melting centres. Or carefully wrapped to retain their warmth and brought out at an indulgent summer picnic. If made with ready-rolled pastry, this is a quick and extremely simple recipe.
Makes 4 pies
For the pies
4 wheels Cornish Brie, approximately 200g each
450g plain flour, plus extra for dusting
½ tsp salt
120g unsalted butter, cold and cubed
150g vegetable shortening, cold
80ml boiling water
1 egg, beaten
For the pickles
250ml distilled vinegar
1 tsp caster sugar
¾ tsp salt
1 tsp coriander seeds
6 shallots, halved
165g gherkins in vinegar, drained
To make the pickle: Combine the vinegar, sugar, salt and coriander seeds in a heatproof bowl. Microwave on high for 40 secs, then stir well to dissolve the sugar and salt. Add the shallots and gherkins to the pickling solution. Cover the bowl, and chill until needed.
To make the pies: Combine the flour and salt in a large mixing bowl, making a well in the centre. Place the butter and shortening in the well, then pour over the boiling water.
Stir well until the fats melt, then start to incorporate the flour into them with a fork. Once a rough dough forms, turn out onto a lightly floured surface, and divide into four pieces. Knead briefly before wrapping in cling film. Chill for 1 hour.
Preheat the oven to 190°C/gas mark 5. Turn out the pastry onto a floured surface. Roll each piece out into a 30cm wide round. Place the brie wheels on their centres, and bring the pastry up and around the cheese to envelop. Seal the pastry on top, and arrange on a large baking tray, spaced apart. Brush with the beaten egg, then bake for 30-40 mins until golden brown all over. Remove to a wire rack to cool. Serve with the pickles.
800g white bloomer, sliced medium thick
2 tbsp plain flour
100ml white wine
280g Cornish brie,
1 tbsp freshly grated nutmeg
Preheat the oven to 190°C/gas mark 5. In a large saucepan, melt the butter and mix in the flour. Heat, stirring, for 1 min. Stir in the white wine gradually, then the milk. Bring to a boil, stirring until smooth. Keeping on a simmer, add the brie to the pan, before seasoning with pepper and half of the nutmeg. Stir until the cheese has melted. Set aside.
Pour a quarter of the cheese sauce into a large ovenproof dish and layer with a quarter of the bread. Pour over another quarter of the sauce, and layer with the bread, continuing until the layers reach the top of the dish. Grate the Cheddar over the top and sprinkle with the remaining nutmeg. Bake for 15-20 mins, until golden.
Other leftover bread recipes in the Mar/Apr 2017 issue:
- Mini apple Charlottes
- Chocolate bread trifle
- Glamorgan sausages
- Herby bread puffs
- Exeter pudding
200g Stilton cheese, broken into small pieces
500g strong white bread flour
7g sachet fast-action yeast
25g olive oil, plus extra for greasing
30g flat leaf parsley, finely chopped
In a large bowl, mix the flour, yeast and olive oil. Stir in 300ml of lukewarm water and mix into a dough. Tip onto a lightly floured surface and knead for 10 mins. Place in a clean mixing bowl and cover with oiled cling film and a warm, damp tea towel, then place in a warm place to rise for 1 hr.
Knead the parsley and a sprinkle of black pepper into the dough. On a lightly floured surface, shape the dough into an oval. With a sharp knife, cut twice, making three long strips, from the top to the bottom, then roll them individually in flour. Press the Stilton onto the inner sides of the strips, holding a third of the cheese back. From the top, plait the strips and tuck in the ends. Scatter the remaining Stilton over the bread, making sure it gets into the folds of the plait.
Grease a large, flat tray with oil and transfer the loaf to it, using a long spatula. Cover with oiled cling film and leave in a warm place for 20 mins. Preheat the oven to 190°C/gas mark 5. Bake the loaf for 20 mins until hard when tapped. Serve.
Other Stilton recipes in our Jan/Feb 2017 issue:
4 wooden or metal skewers
25 baby tomatoes
4 sprigs of rosemary
2 tbsp honey
If using wooden skewers, soak them in a tub of cold water for 20 mins, then dry. This helps stop them burning. Cut the halloumi into bite-sized chunks and cut one of the lemons into six, lengthways, then half the pieces vertically to make small wedges. Break the rosemary into 2cm shoots leaving half a sprig for later. Thread the halloumi, lemons, tomatoes and rosemary onto the skewers. Place in a shallow dish or tray.
In a small bowl, zest and juice the remaining lemon. Chop then mix in the rest of the rosemary. Add the honey and ground black pepper. Pour the mixture over the skewers and marinate for at least 1 hr.
Heat the barbecue until the coals are entirely white. Place the barbecue rack on the top position and heat for 10 mins. Place the skewers on the shelf and grill for 4 mins. Using a fish slice to slide the cheese off the shelf, carefully turn over and cook for another 4 mins. Serve.
4 large artichokes
75g British cured salami
50g fresh wholemeal bread
100g Wensleydale cheese
6 tbsp chopped flat-leaf parsley
4 tbsp cold-pressed rapeseed oil
salt and black pepper
To prepare the artichokes, cut off the base, trim the tip of the leaves with a pair of scissors and pull off the tough outer leaves. Boil the artichokes for 30 mins until just tender. Drain well, remove the centre leaves and scrape out the choke.
To make the stuffing, cut the salami into chunks and blitz in a food processor. Add the bread and blitz again until crumbs are formed.
Crumble cheese into a mixing bowl and add the breadcrumbs and salami. Stir in the parsley and 2 tbsp of the oil. Season and mix well. Divide the stuffing between the artichokes, piling most of it into the hollowed out centre, putting the remaining stuffing between the outer leaves.
Place on a baking sheet and drizzle with the remaining oil. Cover and bake for 20 mins in a preheated oven at 190°C/gas mark 5. Uncover and continue baking for a further 15 mins until the stuffing is lightly browned and piping hot.
Other artichoke recipes from our May/Jun 2015 issue:
• Pan-roasted artichokes with brown rice
• Braised artichokes and fennel
• Artichoke hearts with Somerset brie and spinach
• Artichoke gratin
1 head of cauliflower
1 red pepper
1 green pepper
1 clove garlic
1 tbsp cold pressed rapeseed oil
2 tsp fennel seeds
sea salt and freshly ground black pepper
6 large free range eggs
125g plain flour
150g wensleydale cheese
4tbsp chopped fresh parsley
Line the base and sides of 23cm spring form tin with parchment paper.
Trim the cauliflower and cut into small florets. Place in a steamer and steam for about 10 mins until just tender. Slice the onions, then de-seed and slice the peppers and chop the garlic.
Heat oil in a large frying pan and sauté the onion and peppers until softened. Add the garlic and fennel seeds, cook, stirring for about 1 min. Whisk eggs in a large bowl until mixed and gradually whisk in the flour, season well. Crumblein the cheese and add the parsley, then add the pepper mixture and cauliflower and gently stir to combine. Spoon the mixture into the prepared cake pan and spread level. Bake in a preheated oven 190C/gas 5 for 35–40 mins or until golden and set. Allow to cool for 20 minutes in the pan before removing. Serve warm or at room temperature.
Other cauliflower recipes from our Mar/Apr 2015 issue:
• Creamy mashed cauliflower
• Cauliflower, Romanesco and broccoli gratin
• Cauliflower and apple salad
• Sauteed cauliflower with bacon and cherry tomatoes