A very kind fruit fairy left a bumper tub of freshly picked redcurrants on my doorstep last week. I promptly went to work, using a fork to pull the stalks off the ripe fruit to make Redcurrant Jelly to accompany delicious English Spring Lamb, chicken, in fact any light meats. I always add a spoonful … Continued
Try our quick & easy baked Camembert recipe using fresh, seasonal British asparagus. Lincolnshire grows some amazing asparagus and we love to make the most of the short season in our cheese cafe. Remove the packaging from the cheese and line the Camembert box with a square of baking parchment. Place back in the box, … Continued
Honey doesn’t have to be confined to toast or as an added ingredient in a hot toddy to stave off sore throats. Try drizzling a lovely, dark runny honey over your favourite blue cheese. Cote Hill Blue, Gorgonzola, Picos Blue, Stiltons – in fact any of these top blues will work. The flavours of the full on … Continued
Ok, you have a Camembert Baker, and a lovely rich, Camembert cheese. You could simply pop the cheese in the baker, put it in the oven at 180C for about 15 minutes and enjoy with crusty bread, wine and friends. Not necessarily in that order! Camembert au Normandie AOC has robust, earthy flavours that will … Continued
