Cheshire soup

(Serves 4)

A tasty, nutritious and warming soup made from store cupboard ingredients

2 pints (1.2 litres) Chicken Stock
8 oz (223 gms) diced potatoes
2 leeks - chopped
3 oz (75 gms) grated carrot
10z (25 gms) oatmeal
4 oz (50 grams) grated Cheshire cheese
Salt and pepper for seasoning

Pour the stock into a pan add the potatoes and leeks and season to taste. Bring to the boil, cover and simmer for 15 minutes. Add the carrot and the oatmeal and bring to boil stirring continuously. Simmer for a further 15 minutes before serving into bowls. Sprinkle generously with the grated Cheshire cheese and eat immediately.

Add other vegetables according to taste or season.

Potted Cheshire

(Serves 4)

An easy way of using up left over cheese. By sealing the surface with butter, this extends the life of the mixture.

(Adjust other ingredients according to how much cheese you have)

8 oz (225 gms) grated/crumbled Cheshire Cheese
2 oz (50 gms) softened butter
1 teaspoon of Worcestershire Sauce
¼ teaspoon of grated nutmeg
3 tablespoons of Sherry (dry, medium or sweet)
Melted butter to seal the surface

Mix the cheese with the butter in a bowl, add the Worcestershire sauce and nutmeg. Add the Sherry until evenly mixed. Spoon the mixture into small pots or ramekins, pressing down firmly to remove air. Smooth the tops and cover with a thin layer of melted butter. Keep in the fridge until needed but remove from fridge at least 1 hour before serving. Spread on toast or biscuits for a great snack or with salad as a starter.

Cheshire Barbecue Dip

Perfect as an appetiser whilst the barbie is cooking!

3 spring onions
½ red pepper
4 oz (125 grams) coloured Cheshire
5 oz (150 grams) natural low fat yogurt
1 tablespoon tomato ketchup
1 tablespoon mayonnaise
½ teaspoon Worcestershire sauce
Salt and pepper
Chives or parsley for garnish

Discard the core and seeds from the pepper and finely chop. Finely chop the spring onions. Finely grate or crumble the cheese.

Combine all the ingredients, season to taste and mix thoroughly.

Sprinkle with chives.

Serve with mixed raw vegetables, biscuits or fruit

Cheshire Lamb Crumble

Serves 4

A good way of using up cold roast meat - in this case lamb - for a tasty supper dish

12 oz cold roast lamb
3 oz onions
4 ½ oz plain flour
1 level tablespoon of tomato puree
1 level tablespoon of tomato ketchup
½ pint of stock
2 oz butter
3 oz grated Cheshire Cheese
½ level teaspoon dried mixed herbs
salt and pepper for seasoning

1 Pre-hear oven to Gas Mark 5 (375 F)

2 Mince together the meat and onions. Mix in ½ oz of flour, the puree, tomato ketchup, stock, salt and pepper and turn into a pie dish

3 Rub the butter into the remaining flour until it resembles fine breadcrumbs then stir in the grated cheese, herbs and a little black pepper. Spoon the crumble over the meat.

4 Bake for 45 minutes to 1 hour

Serve with mixed salad or fresh vegetables.

Herby Cheshire Sausages

Serves 4

These meatless sausages make an ideal teatime snack served with salad.

6 oz (175 grams) Grated Cheshire Cheese
14 oz (250 grams) fresh white breadcrumbs
2 spring onions - finely chopped
1 to 2 teaspoons ready made mustard
1 teaspoon chopped basil leaves
1-teaspoon fresh thyme leaves
Freshly grated nutmeg
2 eggs - separated
Flour for dusting
Vegetable oil for shallow frying
Seasoning to taste

In a bowl, mix the Cheshire cheese, 9 oz (250 grams) of the breadcrumbs, spring onions, mustard and herbs. Season with a little nutmeg and ground black pepper.

Add the egg yolks and mix well to form a soft paste. Refrigerate for 1 hour and form into 12 sausage shapes.

Whisk the egg whites. Dust the sausages in flour, dip in egg white and roll them in the remaining breadcrumbs until well coated.

Shallow fry the sausages for 3 to 4 minutes, or until golden, turning occasionally.

Drain on kitchen paper and serve with a mixed salad.

Cheshire Stuffed Peppers

Serves 4

A tasty and satisfying supper dish

4 large peppers - any colour you like
4 oz (100 gm) Crumbled Cheshire Cheese
1 oz (25 gm) Grated hard Italian style cheese (eg Parmesan)
¾ pint (425 ml) vegetable stock
7 oz (200 mg) uncooked long grain rice
1 chopped onion
2 cloves of garlic
4 oz (125 gm) chopped mushrooms
4 fresh tomatoes - chopped
1 carrot - grated
2 tablespoons of sultanas
Olive oil for frying vegetables
Salt and pepper for seasoning
Optional - add herbs (eg basil) to suit your taste

1 Pre-heat oven to 190 C - Gas mark 5

2 Cut the peppers in half, lengthways, and scoop out seeds.

3 Bring a large saucepan of water to the boil and add the peppers and blanche for 5 minutes. Carefully remove peppers and leave to drain upside down. Place hollow side up on a greased baking dish.

4 Put the stock into another pan, add rice and bring to boil and simmer with lid on for about 15 minutes. Remove pan from heat and with lid still on stand for 5 minutes.

5 Whilst rice is cooking heat a little olive oil in a pan and add the onions, garlic and cook for 5 minutes. Stir in the mushrooms, carrot and tomatoes and season to taste.

6 Cover and simmer for 5 minutes then mix in the rice, herbs and sultanas

7 Divide the mixture and add to the halved peppers. Top with the grated cheese and bake for 20 minutes or until the surface is brown.

8 Serve with a green salad

Gammon Steaks with Apple and Cheshire Cheese

Serves 4

An interesting change from the more common gammon with pineapple

4 oz (125 grams) grated Cheshire Cheese
2 dessert apples - peeled, cored and grated
1 dessert apple, cored and sliced into 4 rings
Worcestershire sauce
Grated rind of a half orange
Parsley - for garnish
4 gammon steaks

Put half the cheese in a bowl and add to the grated apples, orange rind and a few drops of Worcestershire sauce. Mix well.

Cook the gammon steaks as per instructions. When cooked remove from grill. Divide the mixture into 4 equal parts and spread on each steak. Add a ring of apple and top with the remaining grated Cheshire cheese.

Heat under a hot grill for 3 minutes.

Cheshire Rarebit

Serves 4

An easy to make standby recipe for a light supper

8 oz (225 gms) diced Cheshire
2 teaspoons of ready made English mustard
3 fl oz (90 mls) of lager
4 standard eggs - separated
Pinch cayenne pepper
Salt and freshly ground pepper
Serve with toast

Put the cheese, a tiny bit of salt, as much black pepper as you like, the cayenne pepper, lager and mustard in a heavy saucepan and heat gently until the cheese melts to a smooth consistency. Remove from heat. Beat the egg yolks and blend them quickly into the cheese mixture. Whisk the egg whites with a tiny pinch of salt until stiff and fold gently and evenly into the mixture. Return to heat until the mixture starts to thicken.

Pour the mixture over hot toast on very hot plates and serve immediately.

For a less rich mixture, leave out the egg yolks.

Cheese Pate

7 oz (175 grams) of mixed cheese - Cheshire, blue Stilton and Red Leicester are ideal
2 tablespoons of low fat natural yogurt
4 tablespoons of single cream
2 teaspoons of chopped chives
3 teaspoons of chopped parsley
¼ teaspoon ready made mustard
Parsley to garnish
Mash to the cheeses until soft and mix with the cream and yogurt.
Add the chives, parsley and mustard and mix thoroughly
Transfer to individual ramekins or to a larger bowl, cover with cling film and refrigerate overnight.

Take out of fridge one hour before serving with hot toast, biscuits or your favoured bread.

Cheshire Scones

Makes 10

8 oz (225 gms) plain flour
1 tablespoon baking powder
1 teaspoon of ready made English Mustard
2 oz (50 gms) butter
4 oz (100 gms) grated Cheshire cheese
¼ pint (150 ml) of milk

Sieve the flour, salt and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the grated cheeses. Mix the mustard with a small amount of milk and then add this and the rest of the milk to give smooth dough. Knead the scone mixture lightly and roll out on a lightly floured surface to a thickness of about 2 inches (5 CMS). Cut into 2 ½ inch (6.5 cm) rounds and bake at 220 C or Gas Mark 7 for 1- to 12 minutes or until the scones are golden brown.

Spicy Apple and Cheshire Cheese Pie

Serves 4

A traditional Northern dessert for serving hot or cold with custard, ice cream or clotted cream. In some other recipes the Cheshire cheese is added to the pastry rather than the fruit filling.

16 oz (450 grams) cooking apples - peeled, cored and chopped
1 teaspoon ground cinnamon
A pinch of nutmeg - ideally freshly grated
2 oz (50gram) sultanas
3 oz (75 grams) caster sugar
4 oz (100 grams) crumbled Cheshire cheese
8 oz (225 grams) shortcrust pastry
1 Egg and 1 tablespoon of water for glazing
Pre-heat the oven to 200 C. 400 F, gas mark 6.

Mix together the apples, spices, sultanas, sugar and cheese and place in deep 8-inch (20-cm) pie dish.

Roll out the pastry to a size slightly bigger than the dish and cut a thin strip from the circumference and press onto the rim of the pie dish. Brush with a little of the beaten egg/water mixture.

Cover the pie with the remaining pastry, press down on the edges to seal, trim and flute the edges and make a hole in the centre.

Any unused pastry can be cut out into shapes and placed on top of the crust for decoration. Brush all over with egg/water mix and bake for 15 to 20 minutes until the pastry is golden. Reduce the temperature to 160 C, 325 F, gas mark 3 and cook for a further 25 minutes.

Serve hot or cold.

Cheshire Fruit Salad

Serves 4

You can ring the changes and use any fruits that are available for this easy to prepare and healthy dessert - ideal for unexpected guests!

2 red dessert apples
half a melon
1 small can of pineapple slices - drained
2 tablespoons diced cucumber
2 oz (50 grams) dried fruit - such as sultanas or chopped dates
2 celery sticks - chopped (optional)
6 oz (175 grams) Cheshire cheese - cubed
5 oz (150 grams) Natural yogurt - low fat
Lemon juice
Lettuce leaves

Core and slice the apples and toss in lemon juice to stop them going brown.

Remove seeds from melon and scoop out the flesh with a melon baller or simply cut our flesh and dice

Mix all the fruits, celery and cheese together in a bowl, stir in the yogurt

Line a serving bowl with le ttuce leaves and pile in the fruit.

Apple and Cheshire Crumble

Serves 6

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients:

75g/3oz unsalted butter

50g/2oz porridge oats

150g/5oz golden granulated or demerara sugar

700g/1 1/2 lb Bramley cooking apples

40g/1 1/2 oz sultanas

1 tbsp lemon juice

150g/5oz Cheshire cheese

1. Pre-heat the oven to 190C/374F/gas mark 5. Grease an ovenproof dish.
2. Put the butter and flour into a bowl, and rub together with your fingertips to make rough crumbs.
3. Stir in the oats and 110g/4oz of the sugar. Set aside.
4. Peel, core and cut the apples into chunks. Put into a large pan with the sultanas, lemon juice, remaining 25g/1oz sugar and 2 tbsp water. Cook over a medium heat stirring for 5 minutes until just beginning to soften. Turn into the ovenproof dish.
5. Break the Cheshire cheese into large pieces and scatter over the apples. Take the crumble mixture and nip together with the fingertips to make it slightly lumpy. Scatter evenly over the cheese.
6. Bake in the oven for 25 minutes or until the top is golden and crisp. Serve with Greek style yoghurt, custard or crème fraîche.

Warm Roast Root Vegetable and Cheshire Cheese Salad

Serves 4

Preparation time: 20 minutes

Cooking time 45 minutes

Ingredients:

1.4kg/3lb selection of root vegetables – choose from carrots, pumpkin or butternut squash, sweet potato, small turnips,

swede and parsnips

3 small red onions

2 tbsp olive oil

Salt

Freshly ground black pepper

Few sprigs fresh thyme

225g/8oz Cheshire Cheese

1. Preheat the oven to 200C/400F/gas mark 6.

2. Peel the vegetables and cut into approximately 1 inch chunks - keep the pumpkin or butternut squash in slightly larger chunks as these cook and soften more quickly.

3. Peel the onions, leaving the root intact. Cut into quarters, lengthways through the root. Put all the vegetables into a large roasting tin, drizzle over the oil and toss together. Season and scatter the thyme over the top.

4. Roast in the oven for 30 minutes, turning the vegetables once during cooking. Break the Cheshire Cheese into chunks about the size of a small walnut and add to the vegetables. Return to the oven and cook a further 10-15 minutes.

5. When the vegetables are golden and the cheese is soft, remove

from the oven. Discard the stalks from the thyme and serve.

Try this recipe with other vegetables such as celeriac, baby beetroot or salsify.

Onion and Cheshire Cheese Tart

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients:

225g/8oz ready rolled puff pastry, thawed

A little beaten egg, to glaze

700g/1lb onions, sliced

2 tbsp olive oil

2 sprigs rosemary

175g/6oz Cheshire Cheese

175g/6oz cherry tomatoes, halved

1. Pre-heat the oven to 220C/425F/gas mark 7.
2. Unroll the pastry and place on a baking sheet. With the tip of a sharp knife, gently score round inside the edge to make a border of 1.25cm/1/2” all round. Brush the border with egg glaze.
3. Cook for 10 minutes and remove from the oven, then reduce the oven temperature to 220C. Leave to cool slightly.
4. Meanwhile heat the oil in a large frying pan, add the onions and cook over a medium high heat for 15 minutes, stirring until softened and golden in colour.
5. Season the onions. Remove the spikes of rosemary from their stalks and chop finely, and add to the onions. Gently push down the centre of the pastry with your hands and spoon the onion mixture over the top, within the border. Add the crumbled Cheshire Cheese and cherry tomatoes, forking them into the onions.
6. Cook the assembled tart for 10-15 minutes with the oven at 200C until the cheese has softened.

Serve with salad leaves.

Apple and Celery Salad with Cheshire Cheese

Serves 4 - 6
Preparation time: 20 minutes

3 tbsp reduced calories mayonnaise
4 tbsp half fat crème fraîche
Grated zest and juice 1 lemon
3 red dessert apples
5 sticks celery, chopped
6 medjool dates, stoned and roughly chopped
1/2 bunch radishes, trimmed and sliced
100g pack pecans, roughly broken
225g/8oz Cheshire cheese

1. Mix the mayonnaise, crème fraîche and the grated lemon zest in a small bowl.
2. Put the juice into a large bowl. Cut the apples into quarters, remove the core and cut into 1/2 inch pieces, add to the bowl and toss in the lemon juice.
3. Add the remaining ingredients to the mayonnaise and toss until they are evenly coated.
4. Cover and refrigerate until ready to serve.

Green Bean, Mushroom and Cheshire Cheese Salad

Serves 4

Preparation time: 15 minutes

225g/8oz green beans, trimmed
225g/8oz closed cup mushrooms, trimmed and sliced
175g/6oz Cheshire cheese

Shallot Dressing:
3 tbsp extra virgin olive oil
2 shallots, finely chopped
1 tbsp red wine vinegar
1/2 tsp Dijon mustard

1. Cook the green beans in boiling water for 3-4 minutes until just tender. Drain, rinse in cold water and drain again.
2. Cut the beans in half and put into a bowl. Add the sliced mushrooms and crumble in the cheese.
3. Mix the dressing ingredients together in a small bowl, seasoning with a little black pepper. Pour over the salad and toss together.

Pork Fillet with Cheshire cheese and Apricot Stuffing

Serves 4
Preparation time: 25 minutes
Cooking time: 45 minutes

1 medium onion, finely chopped
2 tbsp olive oil
411g can apricots in juice, drained
150ml /1/2 pt dry white wine
110g/4oz Cheshire cheese
2 tbsp freshly chopped sage leaves
500g/1lb 2oz pork fillet
15g/1/2 oz butter, softened
200ml/7 fl oz chicken stock
3 tbsp reduced fat crème fraîche

1. Heat the oil in a medium frying pan, add the onion and cook for 3-4 minutes until they have begun to soften. Chop the apricots into small pieces and add to the pan with the wine and simmer 4-5 minutes until most of the liquid has almost evaporated.
2. Spoon half of the mixture into a bowl and leave to cool.
3. Heat the oven to 200/400F/gas mark 6. Cut the pork lengthways (but not all the way through) and open out like a book. Then, with a rolling pin or meat tenderiser, flatten the meat slightly. Season with pepper.
4. Crumble the Cheshire cheese into the bowl and add the sage, mix together then spoon into the middle of the pork. Fold the pork over to encase the filling and tie with string at 5cm/2inch intervals. Smear with the butter and season.
5. Place in a roasting tin and cook in the oven for 35 minutes, turning it over halfway. Meanwhile, pour the stock into the pan with the remaining onion and apricot mixture, and simmer for 4-5 minutes.
6. Remove the pork fillet and stand covered with foil while finishing the sauce. Add any juices from the meat to the sauce with the crème fraîche, transfer to a food processor and whiz until smooth. Return the sauce frying pan to reheat and season if needed.
7. Remove the string from the pork, cut into thick slices and serve with sauce poured around. Serve with cooked lightly buttered and seasoned cabbage.
Couscous and Cheshire Cheese Salad with Sunblush Tomatoes

Serves 4 as main or 6 as a starter

Preparation time 20 minutes, one hour in advance

225g/8oz couscous
300ml/1/2 pt hot vegetable stock
110g/4oz fine green beans
1 medium red onion, chopped
2 tbsp olive oil
1 large cloves garlic, finely chopped
75g/3oz Sunblush tomatoes,halved
3 tbsp chopped flat leaved parsley
200g/7oz Cheshire Cheese

Dressing:
2 tbsp olive oil
2 tbsp lemon juice
salt and pepper
pinch of chilli flakes (optional)

1. Put the couscous into a bowl, pour over the hot stock then set aside until all the stock is absorbed. Then break up the grains with a fork.
2. Meanwhile cook the beans in boiling water for 2 minutes, drain and plunge into a bowl of cold water. When cool, drain and cut into 2.5cm/1” lengths.
3. Heat the oil in a small frying pan, add the red onion and cook over a high heat for 3-4 minutes until lightly golden, add the garlic and cook for one more minute. Add to the couscous and fork through. When cool add the beans and parsley.
4. Break the Cheshire cheese into roughly shaped small pieces and add to the salad.
5. Whisk the dressing ingredients together. Pour over the salad and toss. Leave to stand for at least 1 hour so the flavours can develop before serving.

Spinach, Pear and Cheshire cheese salad with rosemary dressing

Serves 4 as a light lunch

Ingredients:

225g bag baby spinach leaves
2 ripe pears, unpeeled and thinly sliced
175g/6oz Cheshire Cheese
3 stalks celery, thinly sliced

Dressing:

3 tbsp extra virgin olive oil
2 tsp sherry or wine vinegar
pinch sugar
1 tsp Dijon mustard
1 1/2 tsp fresh rosemary spikes, finely chopped
1 tbsp chopped parsley

1. Put all the dressing ingredients into a large bowl and whisk together.

2. Add the spinach leaves and toss together.

3. Divide between 4 deep plates. Top with the sliced pears, celery and finally, crumble over the Cheshire cheese.

Rocket, Strawberry and Cheshire cheese salad

Serves 4 as a starter

Preparation time – 10 minutes

50g bag rocket leaves
225g/8oz strawberries
150g/5oz Cheshire cheese
40g/1 1/2 oz chopped toasted hazelnuts

Dressing:
2 tbsp sunflower oil
2 tbsp extra virgin olive oil
1 tbsp Balsamic vinegar
1/2 tsp sugar
salt and pepper

1. Divide the rocket leaves between four plates.
2. Hull and slice the strawberries and scatter on top of the leaves.
3. Break the Cheshire Cheese into small pieces and divide between the portions.
4. Whisk the dressing ingredients together, drizzle over the salad then scatter the chopped nuts on the top.

If rocket is unavailable this salad will taste delicious with watercress or a small bag of mixed baby leaves.
Summer Rice Salad with Cheshire Cheese and Citrus Mint Dressing
Serves 4-6

200g/7oz long grain and wild rice
250g/9oz Cheshire cheese
10cm/4” piece cucumber
175g/6oz baby plum or cherry tomatoes, halved
3 spring onions, thinly sliced
small handful of mint
Dressing:
grated zest and juice 1 small orange
grated zest and juice 1 lemon
3 tbsp extra virgin olive oil
salt and pepper

1. Cook the rice in boiling salted water for 15-18 minutes until just tender.
2. Drain and rinse under cold water then drain again very well.
3. In a large bowl, whisk together the orange zest and juice with the oil and seasoning, add the rice and mix together.
4. Break the Cheshire cheese in small pieces, add to the rice.
5. Quarter the cucumber lengthways, cut off the seeds then cut each piece in half again and then into dice. Add to the rice with the tomatoes and spring onions.
6. Shred the mint leaves and fold into the salad.
Four seasons Cheshire cheese, spinach and potato salad

This year-round salad is full of interesting tastes, textures and colours. It's perfect served for a light main course and it makes a brilliant side dish, starter or buffet salad too. What's more, it's an excellent source of calcium – present in the Cheshire cheese, spinach, watercress and almonds.

SERVES 4 AS A MAIN AND 6 FOR A STARTER

PREPARATION TIME 15 MINUTES
COOKING TIME 20 MINUTES

INGREDIENTS
450g/1lb Vivaldi or small new potatoes, scrubbed
Pinch of salt
2 tsp wholegrain mustard
1 tbsp white wine vinegar
2 tbsp olive oil
Freshly ground black pepper
1 medium red onion, finely sliced
2 large oranges
135g bag spinach, rocket and watercress salad
200g/7oz Cheshire cheese
50g/2oz blanched almonds or unsalted cashews

METHOD
1 Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.

2 Meanwhile, mix together the mustard, vinegar and olive oil in a large salad bowl. Season with ground black pepper. Add the red onion, stir well and allow to marinate whilst you prepare the oranges - the onion will soften and release a lovely pink colour into the dressing. Add the potatoes whilst warm, so that they absorb the flavour of the dressing.

3 Using a sharp, serrated knife, peel the oranges, removing all the pith. Do this over the salad bowl so that you catch all the drips. Segment the oranges with the knife to remove all the membrane, adding them to the bowl with the juice as you go along.

4 Add the spinach, watercress and rocket salad. Toss together to coat in the dressing. Break up the Cheshire cheese into chunks and add them to the bowl.

5 Toast the almonds or cashews, either under the grill or in a heavy-based frying pan, until they begin to brown lightly. Tip onto the salad whilst hot, and serve immediately. 

Toasted brioche with melting Cheshire cheese and honeyed apricots

Fancy a girls' night in? Then make this yummy recipe for a tasty snack or light meal to enjoy with your girlfriends, whilst watching a DVD and catching up with the gossip.

SERVES 4

PREPARATION TIME 10 MINUTES
COOKING TIME 12 MINUTES

INGREDIENTS
250g/9oz fresh apricots, halved and pitted
2 tbsp clear honey
150ml/1/4 pint unsweetened apple juice
Pinch ground mixed spice or ground cinnamon
4 thick slices brioche or fruit bread
4 tsp butter, softened
150g/5oz Cheshire cheese, sliced
Mint leaves, to decorate

1 Put the apricots into a saucepan with the honey, apple juice and ground mixed spice or cinnamon. Simmer over a medium-low heat, uncovered, for about 6-8 minutes, until the apricots are tender. Lift them from the pan with a draining spoon. Continue to simmer the liquid until it has reduced down to a syrupy consistency.

2 Preheat the grill.

3 Spread one side of each slice of brioche or fruit bread with a little butter. Grill this buttered side until lightly browned. Flip the slices over and top with the Cheshire cheese. Grill until melted and bubbling.

4 Serve the toasted brioche or fruit bread with the apricots spooned on top, drizzled with the reduced apple juice and honey syrup and decorated with mint leaves.

Roasted haddock with Cheshire cheese, peppers and vine tomatoes

This colourful, healthy recipe takes just twenty minutes to cook from start to finish, making it the perfect dish to prepare quickly after work.

SERVES 4

PREPARATION TIME 5 MINUTES
COOKING TIME 15 MINUTES

INGREDIENTS
4 x 175g/6oz skinless, boneless haddock or sea bass fillets
175g/6oz roasted red peppers (from a jar)
1 tbsp olive oil
2 tsp dried oregano (or 1 tbsp finely chopped fresh oregano)
Freshly ground black pepper
110g/4oz Cheshire cheese, sliced
4 small bunches cherry tomatoes on the vine
1 part-baked ciabatta loaf
250g/9oz mangetout or sugar-snap peas
Pinch of salt

METHOD
1 Preheat the oven to 200°C/400°F/gas mark 6.

2 Arrange the fish fillets on a lightly greased baking sheet or in a roasting pan. Tear up the peppers and arrange them over the fish. Sprinkle with the olive oil and oregano, then season with freshly ground black pepper. Top with the sliced Cheshire cheese and vine tomatoes.

3 Transfer to the oven and roast for 12-15 minutes, putting the ciabatta bread in the oven after 5 minutes to bake on the shelf above the fish.

4 Meanwhile, simmer the mangetout or sugar snap peas in lightly salted water for 6-8 minutes. Drain well.

5 Serve the fish, with the mangetout or sugar snap peas and the warm ciabatta bread.

Cheshire cheese and Mediterranean vegetable risotto

This creamy Cheshire cheese risotto is ideal for healthy family meals and for entertaining – and is easy to adapt.  The basic recipe is vegetarian – so it's perfect for non-meat eaters, though the risotto could be served topped with grilled chicken breasts, roast or grilled fish or pan-fried pork tenderloin – making it a very flexible dish.

SERVES 4

PREPARATION TIME 15 MINUTES
COOKING TIME 30 MINUTES

INGREDIENTS
1 tbsp olive oil
300g/10oz arborio or carnaroli rice
1 bunch spring onions, finely chopped
150ml/1/4 pint dry white wine
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 courgette, chopped
75g/3oz closed cup mushrooms, sliced
1 litre/1 3/4 pints hot vegetable or chicken stock
110g/4oz Cheshire cheese, finely crumbled
Freshly ground black pepper
Basil leaves, to garnish

METHOD
1 In a very large frying pan or saucepan, heat the olive oil. Add the rice and sauté gently until it looks translucent - about 5 minutes. Add the spring onions and cook for 2 more minutes.

2 Add the wine to the rice and cook gently until it has been absorbed, stirring frequently.

3 Stir in the peppers, courgette and mushrooms, then add about one quarter of the stock. Stir and simmer gently, adding further stock to the rice as needed, to keep it moist. Stir from time to time until it is tender - it will take about 20 - 25 minutes to cook.

4 Add most of the crumbled Cheshire cheese. Cook gently, stirring occasionally, for 1-2 minutes, then season to taste with freshly ground black pepper. Stir well.

5 Serve, sprinkled with the remaining Cheshire cheese and garnished with basil leaves.

Do you have your own recipes for Cheshire Cheese? If so we'd love to hear from you.