Feb 5 2017

Godminster | Beetroot and Apple Chutney

Beetroot is one of Godminster’s most successful crops, and last year we are grateful that they decided to turn it into a chutney which makes the perfect accompanyment to their cheddar. They have mixed it up with apples from their orchards, blended it and they have come up with a chunky beetroot and apple chutney – sweet to taste, not too vinegary, and with a delightful rich, deep purple colour. This is the perfect complement to any cheese.

It comes in a really smart reusable kilner jar which means this can be a present that just keeps on giving, or something like that!


Aug 30 2016

Walnut Halves

There are the best quality walnut halves around, there are none finer. They are clean, fresh and unbroken – a world apart from the usual inferior offerings.

Walnuts and cheese go together so well – it is uncanny – here is a quick recipe for:

Pears with Blue Monday cheese, Walnuts and Honey

6-8 ripe Conference pears or similar, peeled
150-160g (about 60-70 pieces) good quality walnut halves
2tbsp extra-virgin rapeseed oil or olive oil
2tsp sea salt
250g Blue Monday, broken into rough 1cm chunks
6-8tbsp good-quality clear honey
A handful of tiny salad leaves

Place the walnuts on a small baking tray and toss them in the oil and salt.

Cook them under a medium grill for 3-4 minutes, turning them every so often until crisp.

Slice the pears in half lengthways and cut out the core with the point of a sharp knife.

Slice the pears into roughly 1/3cm-thick slices and arrange on plates with the leaves, then scatter the walnuts and cheese over.

Spoon over the honey and serve immediately.