A contemporary alternative to the traditional cheeseboard, the hardest part will be selecting your favourite cheeses
- 1 tsp Dijon mustard
- 2½ tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp walnut oil
- 1 tsp yellow mustard seeds
- 1 tbsp tarragon, finely chopped
- 1 spring onion, thinly sliced
- 4 Conference pears, peeled, cored and thinly sliced
- 8 thin wedges British cheddar or similar
- 8 thin wedges Stilton or another British cheese
- biscuits, crackers and whole walnuts, to serve
MethodAdd the oils, mustard seeds, tarragon, spring onion and salt and pepper. Add the pears to the dressing, toss well, then cover and chill for up to 4 hrs until ready to serve. Place a wedge of each cheese on small serving plates, then divide the pear salad between the plates. Serve with biscuits, crackers and walnuts.
- 2 red onions, 1 thinly sliced, 1 finely chopped
- 2 limes, juice of 1 and 1 cut into wedges
- 1½ tbsp sunflower oil
- 2 garlic cloves, finely chopped
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 1 tbsp chipotle paste
- 400g can kidney bean, drained and rinsed
- 4 corn tortillas
- 140g radish, thinly sliced
- large handful coriander, roughly chopped
- Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
- Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)
- Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.
- 1 tbsp black peppercorns, crushed
- 2 x 100g goat's cheese with rind
- 100g SunBlush or marinated sundried tomatoes, drained and chopped
- 4 tbsp extra-virgin olive oil (or oil from the tomatoes)
- 2 tbsp balsamic vinegar
- 150g bag baby salad leaves
- Spread the pepper on a plate. Cut each cheese in half across the middle and press the cut side into the pepper to coat. Heat a griddle pan over a high heat and add the goat’s cheese, pepper side down. Griddle for 2-3 mins or until golden and crusty. Turn over and cook for a further min or until the cheese is soft, but still retaining its shape.
- Meanwhile, mix the tomatoes, oil and balsamic vinegar in a small bowl and season to taste. Pile the salad leaves onto plates, top each with a slice of the hot peppered cheese and spoon the tomato dressing over before serving.
- 4 onions, finely sliced
- 2 tbsp olive oil
- 375g pack ready-rolled puff pastry
- 3 tbsp cranberry sauce
- 75g blue cheese
- 2 Little Gem lettuces, leaves separated
- 1 pear, cored and thinly sliced
- 2 tbsp salad dressing
- Heat oven to 200C/180C fan/gas 6. In a non-stick frying pan, cook the onions in the olive oil with some seasoning for 12-15 mins until golden and soft.
- Lay the pastry on a parchment-lined baking sheet. Spread over the cranberry sauce, leaving a small border. Scatter over the onions. Bake for 20-25 mins, sprinkling with cheese halfway through.
- Toss the lettuce leaves and pear with the dressing and serve alongside the tart.