INGREDIENTS
- 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
INSTRUCTIONS
- Beat all the ingredients together until fairly smooth and use straight away.
- Alternatively, transfer to a sheet of clingfilm or kitchen foil and roll into a
- log about 3cm in diameter, then refrigerate or freeze until required.
- 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
Conference pear, Barkham Blue and walnut salad
Serves 4 by Mark Hix There are still good leaves around in the winter months such as watercress, rocket and small spinach leaves. This is a good light salad or starter. Barkham blue is one of my favourite British blue cheeses, made at Two Hoots Cheese (0118-976 0401;...
Cheesy autumn mushrooms
Serves 4 A low-carb treat, ready in 5 mins 5 min 10 min15 min INGREDIENTS 4 large field mushrooms 100g Barkham Blue cheese, finely chopped 25g walnuts, toasted and roughly chopped 4 thyme sprigs knob butter, cut into small pieces rocket leaves, to serve INSTRUCTIONS...
Beef and Barkham Blue pie with celeriac mash and honey-roasted beetroot
This pie is wonderfully rich. Earthy beetroot adds to this wonderful winter dish.INGREDIENTS For the rough puff pastry: 250g/9oz plain flour, plus extra for dusting 250g/9oz cold butter, cut into small cubes ½ tsp salt 125ml/4½fl oz ice-cold water For the pie filling:...