Cheese, glorious cheese. The last time I had an aged Gouda it had been matured for two years. I purchased it from La cave a Fromage in Brighton but you can buy the above from Waitrose. It’s not quite as sharp because it’s matured for … Read More
The very gracious manager of Antipliler on Green Lanes gave me the method for making this. I’d never heard of this dish so was pretty excited to try it out. It didn’t come out as well as the version I … Read More
Is there anything nicer than a hunk of cheese, a sweet and hot relish, some grapes and a superior biscuit (I refer to Peter’s Yard Swedish sourdough thin discs of loveliness, my latest fortuitous find) and let’s not forget a rather … Read More
This particular beauty won first prize at the prestigious Nantwich international cheese awards in 2012, beating 3,900 other entries. Not to be sniffed at. This delicately veined, creamy blue cheese is not, as I erroneously thought, of Italian stock. It … Read More
A good friend of mine with whom I share a profound love of food had often told me to try aged Gouda – my instincts had told me otherwise – what a bloody doughnut. Having had the good fortune to … Read More
The French are jolly good at all sorts of stuff – they have the best National Anthem (nowhere better demonstrated than in Casablanca when Bogey gives the nod to the band to play The Marseillaise to really irritate The Hun … Read More
Cauliflower cheese – the ultimate comfort food. I have to say that my rule about trying to avoid drowning vegetables or pasta in too much sauce goes out of the window on this occasion. The sauce in this dish is … Read More
I’ve been experimenting with semi hard cheeses to see what variations of Welsh Rarebit I can make – this particular, sharp cheese melts beautifully and makes a wonderful partner with sourdough – or posh cheese on toast to you and … Read More