Celebrate the best of British

Celebrate the best of British

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country's fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd's Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal - British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

 
Baked Tunworth with Dipping Potatoes PDF Print E-mail

This recipe is from the 'Loddon & Eversley on a Plate' recipe book produced by www.hampshirefare.co.uk and funded by the Loddon & Eversley Heritage Area LEADER programme, through the Rural Development Programme for England (RDPE)

Serves 4

1 Tunworth cheese
1 clove garlic
few sprigs rosemary
400g baby new potatoes, scrubbed
Pickled vegetables such as gherkins, onions and caper berries to serve

Method:

Remove the cheese from its paper wrapping and put it back in the bottom part of the box or a snugly fitting terracotta dish.

Thinly slice the garlic and snip the rosemary into small sprigs.
Make 8 or 9 deep incisions in the top of the cheese and insert a sliver of garlic and a sprig of rosemary into each one.

Place the cheese in the centre of a large piece of foil, bring up the sides and crimp together to seal.


Boil the potatoes in salted water for 10 - 15 minutes. They are ready when a skewer slides in easily.


Meanwhile, bake the Tunworth at 200c/GM6 for 10 - 15 minutes until molten all the way through. Unwrap and discard the foil and transfer carefully to a warm serving plate. Arrange the potatoes around and serve with a selection of pickled vegetables to cut through the richness of the cheese.