What a great time of year this is, the days are getting longer, the birds are singing just that little bit louder and the best of all the tax return is hopefully filed. Winter veg is still in plentiful supply but just becoming a little monotonous. Never fear because cheese is here to help with that, now fondues and tartiflette are all very well but they require a bit of effort and a good lie down afterwards, we opt for a very simple dish that uses only three ingredients and minimal effort (see recipe below).
The bit of winter that is worth hanging on to is to always have one of the delicious nutty alpine cheeses handy in your fridge, these are all very self-contained which is a posh way of saying you can eat them with or without anything else at any time, ideal! We have a large selection of alpines, from the creamy light Tomme de Montagne as well as Comte and a selection of Schlossberger to the richer stronger Gruyere and the new addition Beaufort. All great cooking cheeses as well as being perfect for that little trip to the fridge on the way to nowhere in particular.
Simple supper recipe.
Leeks and Lancashire
Cut up two leeks per person along their length and then into 2 inch pieces and place into a baking tray and drizzle a little olive oil over the top and then sprinkle crumbled Lancashire over the top to cover the leeks. You can use most of the alpine cheeses instead but the Lancashire works best adding a nice tang to the dish. Place in the oven at 180C for about 20 mins or until the cheese has melted and is tinged with brown. That’s it all done!