Mature Cheddar Cheese Scone Recipe

Cheese Scone Recipe using mature cheddar cheese
Cheese Scone Recipe using mature cheddar cheese

Whenever I turn out a particularly good meal, my mum always get the credit for it. Why? Because it was my mum who taught me how to cook and who first sparked my interest in creating good food because she is so passionate about it herself. I know it is a cliché but my mum really did teach me everything I know about good cooking!

My mum is honestly the best cook I know. She easily creates tasty meals from scratch and knows all the tricks of the trade. Although she wasn’t that patient with me in the kitchen (often tutting as she came to have a look just when I was taking some shortcut or other) she was always ready to help and give advice.

This mature cheddar cheese scone recipe was created by my mum. I asked her to share it with me and teach me how to make them and luckily for us, she willingly obliged.

This cheese scone recipe is incredibly versatile and can be doubled with ease for when you are catering for a crowd. Serve it on it’s own with some good butter or alongside a steaming bowl of roasted tomato soup. These cheese scones are also perfect for brunch, simply topped with a poached egg and some hollandaise sauce.

Mum and I hope that you love this recipe as much as we do!

Mum carefully watching over me as I rub in the butter
Mum carefully watching over me as I rub in the butter

Mature Cheddar Cheese Scone Recipe

This is the tastiest cheese scone recipe I have ever tried
This is the tastiest cheese scone recipe I have ever tried


  • 250g of self raising flour, sifted
  • 5g of baking powder
  • Pinch of salt
  • Pinch of cayenne pepper (optional)
  • 62g of unsalted butter at room temperature
  • 100g of black bomber cheddar, grated (plus 25g more for the topping)
  • 1 egg at room temperature
  • 38ml of full fat greek yoghurt
  • 50ml of full fat milk

You will also need a 5cm round cutter to cut the scone dough and a baking tray. Makes 8 scones.

Cheese scone recipe - before baking
Cheese scone recipe – before baking


Heat the oven to 160 degrees Celsius.

Sieve the flour and the baking powder into a large mixing bowl. Add the salt and mix to combine. Chop the butter into small squares and add into the mixing bowl. Using your hands, rub the butter into the flour mixture until it forms the texture of soft breadcrumbs. Then rub in the grated mature cheddar cheese.

In a separate bowl, whisk together the egg, yoghurt and milk using a hand whisk. Once it is all well combined, make a well in the middle of the flour mixture and pour it in.

Using your hands again, mix everything together until a soft sticky dough is formed, incorporating all the liquid. Cover the bowl with cling film and leave to rise for 20 minutes.

Meanwhile, line a baking tray with baking paper and lightly dust a clean work surface with flour. Your dough cutter will also need a light dusting of flour too.

Once the 20 minutes are up, tip the dough onto the floured surface and knead until the dough is smooth (this only takes a couple of minutes). Using a rolling pin, roll the dough out until it is 3cm thick. Cut out the individual scones with the dough cutter (press straight down – never twist!) and place them upside down onto the baking tray. Sprinkle with the extra cheddar.

Bake in the centre of the oven for between 15-20 minutes or until the scones are well risen and golden.

Take out of the oven and allow to cool before serving. You can serve all sorts of different things with these scones. Just plain with butter. Alongside a steaming bowl of tomato soup. Or underneath a perfectly poached egg and some hollandaise sauce for a delightful brunch!

This cheese scone recipe will keep for a couple of days when stored in an air tight container


Why Not Try Our Different Types of Cheese!

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Pan Fried Halloumi Recipe with Roasted Sweet Potato Mash

Since we moved into our new home I have been more conscious about food waste. Right before we moved in, we collected all of our tins, spices, fruit and veg from our old house to bring over to our new home. I resisted the urge to go to the supermarket as I didn’t want to throw away any of this perfectly usable food, so I created a few recipes to try and use up as much of the food we already had as possible and this Halloumi Recipe with roasted sweet potato mash was created for this purpose!

We had some sweet potatoes left over and a packet of our delicious Organic British Halloumi cheese so I chucked in some great spices and created a really easy Halloumi Recipe that makes an excellent midweek meal for 2!

As you may have guessed, we LOVE spicy food so the mash has quite a kick. It really balances out the sweetness of the sweet potato but if you aren’t keen on chilli then by all means give it a miss.

Pan Fried Halloumi Recipe with Roasted Sweet Potato Mash
Pan Fried Halloumi Recipe with Roasted Sweet Potato Mash and fresh peas


Halloumi Recipe Ingredients

  • 5 medium sweet potatoes (Approx. 700g in weight), peeled and chopped into 2cm chunks
  • 2 tablespoons olive oil
  • 1 tablespoon of black mustard seeds
  • 1 tablespoon of chilli flakes
  • 1 1/2 teaspoons of cumin seeds
  • 1 packet of our Organic British Halloumi cheese, sliced into 6 equal slices
  • 250g of fresh or frozen peas



Set the oven to 200. Arrange the sweet potato in one layer on a baking tray. Evenly sprinkle over the mustard seeds, chilli flakes, cumin seeds and season with salt and pepper. Drizzle with the olive oil and rub lightly with your hands to ensure all pieces are covered. Place in the oven for 35-45 minutes or until the sweet potato is soft.

When the sweet potatoes have 5 minutes to go, heat a frying pan (no need for oil) over a high heat. When the pan is hot add in the Halloumi slices. The cheese will start to release some liquid. Once most of that liquid has dried up (usually takes a couple of minutes) the Halloumi should have some colour on one side, so flip over and again wait for most of the liquid to dry up. Once both sides are nice and brown, the Halloumi is ready.

Finally put a little water in a pan and briefly boil the peas – I only cook them for a minute so they are still fresh and retain some bite (if fresh, frozen are cooked in seconds!).

Remove the sweet potato from the oven and place into a large bowl. Mash it up with a potato masher, taste and adjust the seasoning if required.

Pop the sweet potato in the middle of the plate, surround it with lush green peas and place the Halloumi on top and you are all ready to enjoy!

Why Not Try Our Different Types of Cheese!

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What’s the Best Cheese for Melting?

Hot melting cheese is the ultimate comfort food. What can be more satisfying than a piping hot cheese toasty? We know that the café and fast food chain toasties are made with processed cheese. Great for melting, not so good for you!

So for those looking to use non-processed cheese in their next homemade cheese toasties (or lasagne, fondue or quesadillas), or any other recipe for that matter, we break down the best way to melt cheese and look at some of the best cheese for melting.

Choosing the best cheese for melting means looking at the moisture content of the cheese
Choosing the best cheese for melting means looking at the moisture content of the cheese

Best Cheese for Melting


Our ultimate favourite and best cheese for melting is Gruyere. Made with raw milk from cows grazing on the hills in Western Switzerland. It displays a wonderfully smooth texture when heated (providing you melt it right!).


Taleggio is a washed rind cheese, so emanates a serious aroma! Serious cheese addicts will love a bit of Taleggio melted onto toasted sourdough and topped with a fruity chutney. Certainly a contender for the very best cheese for melting amongst cheese lovers. Delicious!


The queen of melted cheese. Buttery and slightly fruity. Remember to remove the rind when melting this cheese.

Young Gouda

Young Gouda melts brilliantly, mainly due to the fact that warm water replaces the whey during the production of this cheese. This lowers the acidity content, giving it a sweeter flavour.

Other good melting cheeses include Comte, Emmental, Asiago and Reblochon.


What Makes a Cheese Good for Melting?


Why are any of the above cheeses, the best cheese for melting? The simple answer to this question is: A combination of age and moisture!

Cheese is made from protein, fats, salt and water (and any other added flavourings like herbs and spices). These vary in quantity depending on the type of cheese. The fats and proteins are held in place by a protein matrix. This gives the cheese its solid texture.

When you heat cheese you are softening the protein matrix, the protein itself and the fat. Depending on the cheese in question, this produces some pliability of varying degrees. When heated to a high enough temperature, the protein matrix will collapse, releasing the protein and fat and causing the cheese to melt.

The moisture content of the cheese will largely determine how it melts. The longer a cheese ages, the less water it has. Some aged parmesan can carry a water content of just 30% or less, compared with fresh cheese which has a water content of up to 80%.

Low moisture = harder, more crumbly cheese (like cheddar). Firmer cheese requires a high heat to melt it because the protein bonds that hold together the fat and protein have a tighter formation and are therefore harder to breakdown.

High moisture = softer, more pliable cheese. Softer cheese (like feta) is much easier to melt because of the higher moisture content. Even in a large chunk, a higher moisture cheese like Fontina will melt better than a large chunk of parmesan.

The salt content also influences how well a cheese melts. Larger quantities of salt will draw more moisture out of the cheese, producing a drier, firmer cheese.


Tips for Melting Cheese


The last thing you want when melting cheese is to be left with a thick, stringy or grainy mess that has separated and left you with a layer of liquid oil on top. Here are our tips to try and avoid this.

  1. Only use the cheese that is suggested in the recipe: Usually we embrace recipe tweaks (to suit our tastes and what is in the cupboard!) However with cheese that requires melting we would always suggest sticking to the recipe! For example, if your recipe says to use gruyere, you simply cannot substitute this for that chunk of feta at the back of the fridge or some mozzarella. You will not get the same result! There are over a thousand different cheeses, each one made slightly differently from the other and therefore each one melts differently.
  2. Grate your cheese: Sounds obvious but if you are attempting to melt a firm cheese, ensure you grate it instead of chopping into cubes.
  3. Add some lemon juice or white wine: You can add a little lemon juice or white wine to a cheese to help achieve a smooth melt. This is because of the acid content (or alcohol content in the case of the white wine) in these foods which helps to break down the cheese proteins.
  4. Add Cornstartch to melting cheese: Adding Cornstartch to the cheese will act as an anti-clumping agent, giving you a smoother finish.

Which cheese do you believe is the best cheese for melting?

Why Not Try Our Different Types of Cheese!

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Best Cheese for Burgers – The Cheese Market

I have never met anyone who doesn’t love a good burger!

Unfortunately the humble burger had a bit of a bad reputation in years gone by. Burgers used to be a menu staple on only the most un-inspiring of restaurants (think fast food chains). You were served a decidedly grey patty (meat unknown) which was topped with some limp lettuce, a soggy tomato, smothered in rich ketchup and encased in a tasteless bun. Don’t forget the thin slice of florescent orange ‘claims-to-be-cheese-but-looks-nothing-like-it ‘cheese’. Yum.

Burgers have come a long way since then! A really long way. Gourmet or ‘posh’ burgers are now all the rage – with exciting variations on the traditional burger making it onto the menu in top restaurants across the globe. Some restaurant chains even specialise solely in providing a top notch burger.

The quest to create the ‘ultimate’ burger rages on in both restaurants and home kitchens across the UK.

Many would agree that to achieve a great burger, you need to top it with a fantastic cheese. The cheese is one of only a few key ingredients that combine to make one of the most satisfying and enjoyable meals you can eat.


Best Cheese for Burgers

Lets explore some of the best cheese for burgers and give you some examples of British Cheeses that you could use the next time you make a burger at home.

Wookey Hole Cave Aged Cheddar and Colston Bassett Shropshire Blue are both great for burgers
Wookey Hole Cave Aged Cheddar + Colston Bassett Shropshire Blue are both great for burgers


Cheddar is the classic cheese to top your patty with. It is a great all-rounder; it melts well, has a nice strong flavour and will win over even the most fussy of guests. Cheddar is the safest choice when you’re next cooking burgers for friends.

Our recommendation for the best British Cheddar for your burger is the Wookey Hole Cave Aged Cheddar.  A nutty and tangy true farmhouse cheddar.



When considering the best cheese for burgers we have to take a look at Brie. Why? Because Brie melts beautifully! Although it isn’t necessarily as strong as mature cheddar, it still has a good amount of tang to get the taste buds going. Brie is so creamy and decadent. Definitely gourmet and that mix of creamy and salty is totally moreish. Wow.

Cooked mushrooms go particularly well with Brie. For vegetarians (and non-veggies!) a Portobello mushroom and Brie burger is a winning combination.

Our top choice of a British Brie-Style cheese is Waterloo; made from unpasteurised Guernsey milk, it has a rich buttery texture and melts like a champion.

Waterloo Cheese pairs perfectly with cooked chestnut mushrooms or a grilled portabello in a bun
Waterloo Cheese is one of our picks for the best cheese for burgers

Goat Cheese

Some would call this an unusual combination but we love it! A good goat cheese can complement a burger nicely. Goat cheese is tangy and light. Tangy cheese balances out the savouriness of meat patties nicely and the lightness of a goat cheese prevents the burger from feeling too rich and greasy.

Our recommendation for a good British goat cheese to squeeze between your buns? Tor goat cheese has a fresh, clean aroma with a slightly salty, citrus flavour.


Smoked Cheese

Intensely flavoured smoked cheese really spices up a traditional burger. You don’t need much to make a real impact too. Smoky, savoury, creamy, salty, tangy = delicious. Who is going to say no to a burger topped with some naturally cold smoked (and organic!) cheddar cheese? Our recommendation is the Godminster Oak Smoked Cheddar

Our quest for the best cheese for burgers: Includes this smoked cheddar
Our quest for the best cheese for burgers: Includes this smoked cheddar

Blue Cheese

We appreciate that not everyone loves blue cheese but popping a bit into your burger may well change your mind! If you are a blue cheese fan, pair your creamy yet salty blue with sweet caramelised onions and you can’t go wrong. Our pick for the best cheese for burgers in the British blue category?  The award winning Colston Bassett Shropshire Blue; it has a creamy, sweet taste, silky smooth texture and is more mild than a typical Stilton.


Best Cheese for Vegetarian Burgers

We are huge fans of the veggie burger and a certain cheese in particular often plays the starring role. A big piece of Halloumi is a great substitute for a meat patty in a burger for vegetarians, because of its satisfyingly salty, chewy texture. You can easily marinate a slab of halloumi with some roasted Mexican spices or just a pinch of paprika to give a real depth of flavour and add interest to your veggie burger. There are hundreds of recipes for great veggie patties and they deserve a great cheese melted over them just like a regular burger does!


Avoiding Gluten?

Most cheeses are certified as gluten free, so you can certainly still enjoy a really good burger if you swap out the bun. We usually find that unless you bake gluten-free bread yourselves, the supermarket stuff can leave a lot to be desired. One of the best ways to enjoy a gluten free burger is to wrap the ingredients in a large fresh lettuce leaf. We all know that fresh crunchy lettuce is a must have for a good burger anyway, so it really makes for a great bun substitute.

Why Not Try Our Different Types of Cheese!

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Tunworth Cheese Pastry Parcels

I am a bit obsessed with using up leftovers to help avoid food waste. So when I found myself with some leftover pesto from the Mushroom Walnut Parsley pesto recipe I made over the weekend and some perfectly ripe Tunworth Cheese I went on a mission to create a tasty meal out of them.

These Tunworth Cheese Pastry Parcels turned out to be unexpectedly good! I shouldn’t really have been surprised though as, in my humble opinion, there is hardly a better food combination than crisp pastry and hot melting cheese!

These filo pastry parcels are filled with Tunworth cheese, buttery mushrooms, caramelised onions and the walnut parsley pesto.

If you haven’t tried Tunworth cheese yet, you are in for a real treat! For hardcore cheese lovers, you would be hard pressed to find a better British cheese than Tunworth. Made in Hampshire by Hampshire Cheeses, it is a bloomy-rinded, soft cows milk cheese that melts in a magnificent fashion. Ideal for this recipe! When eaten on its own, it has a lovely creamy texture and a long-lasting sweet, nutty flavour. If this hasn’t convinced you to try it, then maybe the fact that it has won Supreme Champion at the British Cheese Awards not once, but twice! If you love cheese but haven’t yet tried Tunworth, I highly recommend it.


Tunworth cheese filled pastry parcels with caramelised onions and mushrooms
Tunworth cheese filled pastry parcels with caramelised onions and mushrooms

Tunworth Cheese Pastry Parcels Recipe

Serves 4 as a starter at a dinner party with a salad or 2 as a weekday supper with buttered baby new potatoes


– 1 medium red onion, peeled + cut in half lengthways and then thinly sliced into half moons

– 2 tablespoons of olive oil

– 1 tablespoon of butter

– 250g chestnut mushrooms, rubbed clean and roughly chopped

– 120g of Tunworth Cheese (You can use more or less depending on how much you like this type of cheese)

– 8 sheets of filo pastry

– 4 tablespoons of the mushroom walnut parsley pesto from our previous recipe


Recipe Instructions

Pre-heat the oven to 190 degrees.

Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add thinly sliced onion and sauté slowly, stirring often, until they are soft and translucent. Takes around 15 minutes. Set aside.

Heat a tablespoon of olive oil in the frying pan with 1 tablespoon of butter over a high heat. Add chopped mushrooms and sauté until all their liquid has released and evaporated. Takes around 10 minutes.

Lightly oil a baking tray. Carefully separate 2 sheets from the filo pastry. Lay them flat on top of one another on a clean surface (I use a large clean chopping board) and spoon on a heaped tablespoon of the pesto mixture into the middle. Spread into a small circle.

Divide the caramelised onions into 4. Spoon a portion onto the pesto mixture. Repeat with the mushrooms. Slice the cheese in 8 pieces. Add the cheese onto the mushrooms and onions. Taste a small pinch of all the ingredients together to check if it needs seasoning.

Pull the corners of the pastry up over the top of the mixture and pinch together hard about 2.5cm from the top of the pastry to combine, leaving a sealed parcel. Repeat to create the other 3 parcels. Pop in the oven for 15-20 minutes, or until pastry is crisp & golden brown in colour.

Serve with new potatoes or salad and enjoy!

Mushroom Walnut Parsley Pesto Recipe with Goats Cheese

We had a great long weekend here in Sussex and although the sun didn’t shine every day, we had lots of it yesterday to keep us smiling! The cloudy weather was actually a blessing in disguise as it gave me the opportunity to spend time in the kitchen to perfect a recipe that I have been working on for a while now. Here is the recipe for a mushroom-walnut-parsley pesto which I mixed into courgette noodles and then topped with a generous amount of one of my favourite goats cheeses of all time – the Rosary Garlic and Herb Goats Cheese.

This goats cheese is made in the UK and was the Supreme Champion at the British Cheese awards in 2014. It has an exceptional mousse-like soft texture and is subtly flavoured by a bit of garlic and some herbs. I can eat this simply stirred into pasta on its own with just a little olive oil, it is that tasty.

Combined with the earthy quality of the mushrooms and walnuts in this recipe, this cheese really shines and turns this humble dinner into a very special evening meal.

I made this recipe gluten free by using courgette noodles but if you are not following a gluten free diet then you can easily swap these for normal wheat pasta.


Mushroom Walnut Parsley Pesto
Mushroom Walnut Parsley Pesto topped with creamy Rosary Goats Cheese

Mushroom Walnut Parsley Pesto Recipe with Goats Cheese

Serves 2 as a main evening meal. The pesto can be stored in an air tight contained and kept in the fridge to be used within 4 days.



– 2 medium courgettes (or 160g of dried wheat pasta if preferred), sliced into noodles by using a vegetable spiralizer or a vegetable peeler.

– 50ml + 1 tablespoon of extra virgin olive oil

– 2 tablespoons of butter

– 500g of chestnut mushrooms, rubbed clean with kitchen paper + roughly sliced

– 1/4 teaspoon cayenne pepper

– 1 medium clove of garlic (finely chopped or grated)

– 80g of walnuts, raw or toasted – your preference!

– 25g of flat leaf parsley

– 1/2 teaspoon of salt

– 1/2 teaspoon of ground black pepper

– 100g Rosary Goats Cheese, sliced into 4 circles

– 25g of pine nuts to serve


Recipe Instructions

In a frying pan, heat one tablespoon of butter and 1 tablespoon of olive oil over a high heat. Add the sliced mushrooms and 1/4 teaspoon of cayenne pepper and sauté until the mushrooms are cooked through, tender and have released all their liquid. This should take around 15 minutes. Remove from pan and set aside.

Using a blender, add the finely chopped garlic, walnuts, parsley, 50ml of olive oil, salt, pepper, 1 cup of the cooked mushrooms and 2 tablespoons of water and pulse until thoroughly combined.

Heat a tablespoon of butter over a medium heat in the frying pan used to sauté the mushrooms. Add the courgette noodles and sauté until just heated through. Stir in 4 heaped tablespoons of the pesto to warm the mixture through. Taste and adjust the seasoning if required.

**If using normal wheat pasta, then cook the pasta according to the packet instructions, drain and then stir the pesto through the hot pasta in the pan. Again, taste and adjust the seasoning if required.**

Spoon the mixture into bowls and top with the remaining mushrooms, the sliced goats cheese and the pine nuts. Enjoy!

Stuffed Portobello Mushrooms with Sun Dried Tomatoes, Blue Cheese + Walnuts

This recipe for stuffed portobello mushrooms was created by my mother Chrissie, who is an extremely talented + inventive home cook (as well as a Perfect Mum!). The combination of crunchy walnuts, earthy mushrooms and melting blue cheese is a real delight and probably like nothing you have tried before!

This recipe is extremely easy to make and most of it can be prepared in advance, making it perfect as a dinner party starter or for a midweek supper alongside some steamed greens and sweet (or white) potato mash.

  • (V) Vegetarian*
  • Serves four as a starter or 2 for a midweek supper
Recipe for Stuffed Portobello Mushrooms
Stuffed Portobello Mushroom Recipe


  • 8 Portobello mushrooms
  • 80g raw walnuts
  • 80g Sundried or sun blushed tomatoes
  • 1 tablespoon of whole grain mustard
  • 40g Blue Cheese (we chose Bath Blue). Don’t like Blue Cheese? You can substitute for Goat Cheese instead – we used Kidderton Ash
  • 1 tablespoon of Olive Oil
  • Salt & pepper for seasoning
Just 5 Main Ingredients
Just 5 Main Ingredients

Stuffed Portobello Mushrooms Recipe

1. Pre-heat the oven to 200 degrees. Wipe any dirt off the mushrooms with some kitchen towel (do not rinse as the mushrooms will take on the water & can become soggy). I remove the stalks but if you like them, then you can keep them on. Don’t worry about peeling the mushrooms.

2. Place the mushrooms in a roasting tray, season with a little salt + pepper and then drizzle with the olive oil. Take a few seconds to rub the oil over the mushrooms. Pop them into the oven and roast for 20 minutes, or until the mushrooms look cooked through & juicy!

Portobello Mushrooms
Sprinkle Oil over the mushrooms before putting them in the oven

3. Whilst the mushrooms are roasting, roughly chop the walnuts, sun dried tomatoes and blue cheese (or goats cheese if using instead). Place in a bowl and stir in the wholegrain mustard. Taste this mixture to see if it needs any seasoning or needs slightly more of one ingredient. It should be balanced in flavour so adjust according to your own personal taste!

4. Top the roasted mushrooms with this mixture and place back in the oven for 5 minutes, or until the mixture has warmed through and the cheese has softened/melted.

If serving these stuffed portobello mushrooms as a starter, serve on top of a simple mixed green or rocket salad with a drizzle of olive oil.

If you are cooking for a midweek supper, serve with steamed greens (like broccoli or spinach) and some mashed sweet potato (or normal potato!).

Not keen on blue cheese? We used goat cheese in these ones instead
Not keen on blue cheese? We used goat cheese in these ones instead

Enjoy the gorgeous combination of sun dried tomatoes, tangy mustard, salty-creamy-melted blue cheese, crunchy walnuts and earthy-meaty-juicy mushrooms!

*If you are vegetarian, make sure you pick a cheese made with vegetarian rennet. We have over 50 different vegetarian cheeses to chooses from at The Cheese Market

Warming Roasted Tomato Soup with Quinoa + Smoked Cheddar

I adore this recipe, especially during the cooler seasons – it is simple to make, healthy, filling and very warming! The quinoa and lentils provide protein which keeps you fuller for longer and adds a heartiness that is usually lacking in most soups.

This recipe is also completely gluten free and free from processed sugar too. Very handy for those following a gluten free diet or avoiding limiting their sugar intake.

Not a fan of smoked cheddar? You can easily swap this for normal vintage cheddar or for something different try our Vintage Lancashire Bomb cheese instead.


Roasted Tomato Soup Recipe
Warming Roasted Tomato Soup Recipe with Quinoa + Smoked Cheddar

Recipe Ingredients

  • 800g of tomatoes (ideally vine or plum tomatoes)
  • 2 x red peppers
  • 2 x medium red onions
  • 3 x garlic cloves
  • 1 x teaspoon cumin
  • ½ x teaspoon chilli powder
  • 2 x tablespoons of olive oil
  • 1 x tablespoon of balsamic vinegar
  • 2L of vegetable stock
  • 250g of red lentils
  • 250g uncooked quinoa
  • 50g of smoked cheddar – like this Organic Smoked Cheddar


Godminster Oak Smoked Cheddar
Oak Smoked Organic Cheddar – perfect to grate onto this warming soup

Recipe Instructions

1. Pre-heat the oven to 190 degrees Celsius.

2. Peel and chop the onion into quarters. Remove the stalks from the peppers and cut into large chunks. Chop the tomatoes in half widthways. Arrange everything on one large baking tray (or two medium sized ones if it doesn’t all fit on one).

3. Keep the garlic in their skins and add them in alongside the tomatoes. Sprinkle over the cumin seeds and season with a pinch of salt and a few grinds of black pepper. Drizzle over the balsamic vinegar and olive oil.

4. Place in the oven to roast for 45-55 minutes, or until the tomatoes are nice and soft and have blackened a bit around the edges. Remove from the oven, carefully take out the garlic cloves (remember they will be hot!) and peel off their skins. Add them back to the tomatoes.

5. Whilst the tomatoes are roasting, bring 2L of water to the boil in a large saucepan (do not add the vegetable stock cube or powder just yet). Add the lentils to the water and cook for between 15-20 minutes (or until the lentils are very soft). Now add the suitable quantity of vegetable stock powder or cubes, stir and then turn off the heat.

6. Bring a second pot of water to the boil. Rinse the quinoa under running water and then add to the boiling water. Cook for 12-15 minutes, drain and then set aside.

7. Add all of the cooked tomatoes, onions, peppers (don’t forget the peeled garlic + all of the lovely juices in the bottom of the baking tray as this all has amazing flavour) to the lentils and stock mixture. Blend the mixture with a stick blender until smooth. Taste and adjust the seasoning if required.

8. Stir the cooked quinoa into the tomato soup. Place into bowls to serve and then grate the smoked cheddar straight on the top.


7 Foods that Pair Perfectly with Blue Cheese

Blue cheese is quick to disappear in our house, leaving mere crumbs for leftovers. However, if you happen to find some Roquefort, Blue Vinny, Gorgonzola or Stilton lurking at the back of the fridge and are looking for inspiration for how to make the most of it, here are 7 foods that pair perfectly with Blue Cheese.

blue cheese enjoyed at its best
Blue Cheese is a staple on any cheese board


1. Pears

Pears are the most obvious partner for blue cheese. These two aren’t just the food fad of the moment, they are in love and staying that way!  The sweetness of the pears really compliments the saltiness of the cheese. Then there is the contrasting texture; the crunchy crisp pear with the soft, creamy blue. A match made in heaven!

Try this: Poach the pears in red wine with some star anise, cinnamon, cardamom and a grating nutmeg and serve them with blue cheese, walnuts and rocket.


2. Figs

Just like grapes, pears, apples and pineapple (YES pineapple + blue cheese is a divine combo), figs are another fruit that pairs nicely with blue cheese. A very simple explanation is the combining of salty, sharp and sweet flavours. The tangy savoury notes of blue cheese are wonderfully complimented by the natural sweetness found in fruit or even honey.

Try this: The luscious fig has found its way onto many a cheese board with great success. Simply pop 3 -5 figs onto one corner of your cheese board at your next dinner party and allow your guests enjoy!


3. Mushrooms

It is the earthy flavour of mushrooms that makes it great mates with your Stilton or Roquefort. Legendary veggie burgers have been created from plonking a large portobello mushroom into a chewy sourdough bun and smothering it in a blue cheese sauce. Ooooh!

Try this: Take some Portabello mushrooms, remove the stalks and skins. Create a paste using garlic, olives, sundried tomatoes, fresh basil, a few drops of balsamic vinegar and some olive oil. Rub the paste all over the underside of the mushrooms and bake in the oven for around 30 minutes. Take out the oven, and turn on the grill. Add a small dollop of blue cheese and place under the grill for a few minutes until the cheese is mouth watering-ly gooey. A low carb wonder!


4. Celery

When in season, this low calorie veggie provides a deliciously crunchy contrast to a smooth and creamy blue cheese. Celery contains vitamins A, C and K as well as several antioxidants.

Try this: This combination can be enjoyed simply by spreading a small amount of blue cheese onto the celery or you can create a dip like this one found on bbc good food


5. Walnuts

Raw walnuts have a gorgeous earthy flavour too and you only need a few to really elevate a dish from ordinary to delicious. The same principle applies to blue cheese in salads – i.e. a little goes a long way!

Try this: Crumble some blue cheese like the Organic Perl Las or the famous Irish Cashel Blue onto a washed mixed leaf salad and then add a small handful of raw roughly chopped walnuts, a dash of olive oil, lemon juice, dijon mustard, honey, salt, pepper and a tiny pinch of cayenne pepper.


6. Port

Although technically a drink and not a food, I couldn’t resist adding port onto this list. Pairing a vintage port with a mature blue is another one of those classic combinations that is well known for good reason. Vintage Port is bursting with robust flavour and the piquancy and buttery soft texture of blue cheese ensure they match perfectly.

Try this: All you need for this combo is a great Port and a great Blue!


7. Whisky

Again, not technically a food but included here regardless as people are often surprised by the fact that whisky and blue cheese are happy bedfellows. It has even been whispered that whisky pairs better with cheese than Wine! The complex flavours of an excellent Blue like the Organic Perl Las can pair beautifully with a peaty whisky.

Try this: Visit a specialist whisky shop and ask for help picking an ideal whisky for your blue cheese of choice. Good whisky isn’t cheap, so asking an expert is the best way of getting a good result.

Herby Goat Cheese, Tomato & Cumin Tart

This really is a very simple vegetarian goat cheese, tomato and cumin tart recipe that my mother taught me. I turn to this recipe again and again because it is very simple & easy to make, with great results! Serve with a salad for a tasty lunch or with lightly boiled jersey royals, green beans and broccoli for  a delicious dinner.

The great flavours come from the awesome Rosary Garlic & Herb Goats cheese which is subtly flavoured with a variety of complimentary herbs. This saves so much time because you don’t have to pick and chop different herbs – its all done for you!

Herby Goats Cheese Tart Recipe



  • 1 x packet of 375g fresh ready rolled puff pastry
  • 150g of Rosary Garlic & Herb Goats Button
  • 750g of tomatoes (we have used red and yellow vine tomatoes but you can use plum or beef tomatoes)
  • 1 x large clove of garlic
  • 1tsp of cumin seeds
  • 1/2tsb of chilli flakes or cayenne pepper (optional)
  • Olive oil for drizzling
  • Salt & pepper for seasoning

Prep time is 15 minutes, cooking time is 45-50 minutes.


Tomatoes and Cheese

Recipe Instructions

  1. Pre-heat the oven to 190°C and lightly oil a large baking tray (approximately 30cm x 40cm in size)
  2. Remove packaging from pastry and carefully roll onto baking tray until flat.
  3. Using a sharp knife, carefully score a line all the way around the pastry, about 1cm in from the edge. This will create the crust of the tart. Don’t cut all the way through the pastry, just score lightly.
  4. Crush or very finely chop the clove of garlic. Transfer into a bowl, add in the goats cheese + mix thoroughly to combine. Season the mixture well with 1/2tsp of salt and several grinds of black pepper. (TIP: It really helps if the goats cheese is at room temperature, as it is much easier to work with)
  5. If you love chilli, add the 1/2tsp of chilli flakes or cayenne pepper to the goats cheese mixture here.
  6. Carefully & gently spread the goat cheese and garlic mixture onto the pastry using a palette knife or the back of a spoon, always working within the scored lines you created earlier.
  7. Thinly slice the tomatoes.
  8. Place the tomato slices on top of the goats cheese (remember to keep working within the lines) and position them lengthways down the tart with the slices overlapping one another (see picture for reference)
  9. Sprinkle 1tsp of cumin seeds evenly over the tomatoes.
  10. Season the tomatoes with a few grinds of salt and pepper and then drizzle with the olive oil.
  11. Place on the middle shelf of the oven and bake for between 45-50 minutes. The tart will be done when the pastry is golden and the tomatoes are beautifully roasted.
  12. Let the tart cool for a few minutes, then cut into thick squares.
  13. Serve with a green salad for lunch or some lightly boiled potatoes for a delicious dinner.

Delicious Vegetarian Tart