6-8 servings of Barkham Blue
For the jelly:
- 1 litre cider
- 6 cloves
- 12 black peppercorns
- 1 bayleaf
- A small piece of cinnamon stick
- 5 large gelatine leaves
- Bring half of the cider to a simmer with the cloves, peppercorns, bay leaf and cinnamon and continue simmering for 3-4 minutes, then remove from the heat. Meanwhile, soak the gelatine in cold water for 2-3 minutes then squeeze out the excess water and stir into the hot cider until dissolved.
- Strain through a fine-meshed sieve into a clean container, then pour in the rest of the cider. Leave to set in the fridge overnight. You can store in a sterilised preserving jar for up to a couple of months.
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...
Yields 300 The saltiness and tang of this cheese make this a great accompaniment for steaks and burgers. 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...
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...