Serves 2


  • 2 fl oz of double cream
  • 2 oz Barkham Blue (rind removed)
  • 1 egg yolk
  • 1 egg white
  • Melted butter to grease ramekins


  1. Grease the ramekins first and set the oven to 235
  2. Now place cream into a pan, and put to the side.
  3. Meanwhile, whisk the white until a stiff peak.
  4. Bring cream to boil then remove from heat then add the yolk and finally the cheese.
  5. Add the peaked whites to this, fold in gently, and now divide into the ramekins.
  6.  Place in an oven for 9 mins.
  7. Serve with glazed pears.

This will hold up for only 1 minute so you need to cook and eat. Enjoy!!!

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...

Conference pear, Barkham Blue and walnut salad

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

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...

Pin It on Pinterest

Share This