Yields 300
The saltiness and tang of this cheese make this a great accompaniment for steaks and burgers.


  • 150g/5 1/2 oz Barkham Blue, crumbled
  • 150g/5 1/2 oz unsalted butter, diced then softened to room temperature
  • 2 tbsp snipped chives
  • freshly ground black pepper


  1. Beat all the ingredients together until fairly smooth and use straight away.
  2. Alternatively, transfer to a sheet of clingfilm or kitchen foil and roll into a
  3. log about 3cm in diameter, then refrigerate or freeze until required.
  4. Keeps for a week in the fridge, or three months in the freezer.

I’m a great fan of Barkham Blue cheese which regularly appears on the menus at my two local restaurants The Greyhound near Henley on Thames, and Windsor Grill. A rich, blue cheese which is traditionally made – and one which is so versatile. I do care Two Hoots about my cheese. Delighted to give you two recipes to enjoy. Antony Worrall Thompson MOGB awtrestaurants.com awtonline.co.uk

Antony Worrall Thompson MOGB

Roast swede soup with Barkham Blue croutons

Roast swede soup with Barkham Blue croutons

Serves 4 A great winter warmer soup – and thoroughly British – OK with a nod to the French for the bread!INGREDIENTS 1 swede, peeled and cut into 2.5cm/ 1 inch cubes 3 tbsp olive oil 1 onion, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 1...

Steak tenderloin in a mushroom and blue cheese sauce

Serves 2 INGREDIENTS 2 large steaks or 4 small steaks (your favourite cut and thickness) salt and pepper to taste 1 tablespoon oil 2 tablespoons butter 1 small onion (sliced) 2 cloves garlic (chopped) 1 teaspoon thyme (chopped) 8 ounces mushrooms (sliced) salt and...

Spring greens and Barkham Blue cheese risotto

Serves 4 INGREDIENTS 500g spring greens or spinach, roughly chopped olive oil butter 1 onion, finely chopped 2 garlic cloves, finely chopped 400g risotto rice 150ml white wine chicken stock fresh, cube or concentrate made up to 600ml, hot 4 tbsp chopped flat-leaf...

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