Serves 4
A low-carb treat, ready in 5 mins

Prep Time

5 min

Cook Time

10 min

Total Time

15 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

  1. 1. Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
  2. Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.
181 kcalories, protein 9g, carbohydrate 1g, fat 16 g, saturated fat 7g, fibre 2g, salt 0.99 g

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;...

Pin It on Pinterest

Share This