- 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
- 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
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;...
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...
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:...