Serves 4 Ingredients 1 large onion, sliced 1 clove garlic Leaves from a large sprig thyme 12 new potatoes, cooked and sliced into rounds (5mm) 18 slices chorizo (3mm) 12 slices of raclette (50mmx70mm each) 3 tablespoons double cream or crème fraiche 1 knob butter Seasoning Method Gently cook the onion in the butter for five minutes until soft. Rub the garlic over the surface of a deep cooking dish, then add to onion. Mix the thyme leaves with the cream and season. Layer the potatoes, onions, cream and raclette in the dish. Cook in oven at 200°C for 30 minutes. Serve with salad and bread.

Tom Parker, head-chef and joint owner of Michelin-starred White Swan at Fence, uses Elrick Goat cheese and season-fresh tomatoes in this amazing dish. Serves 5 Ingredients: Consommé 20 ripe tomatoes 5 shallots 5 cloves garlic 500ml tomato juice 100ml white wine 1 bunch basil 2 tbsp sugar Salt to season Ingredients: Gnocchi 2kg Désirée potatoes, washed 250g Elrick goat’s cheese 200g plain flour 1 egg 1 tsp salt Ingredients: Garnish 20 small tomatoes, peeled 20 Nasturtium leaves 20 Viola flower petals 10 leek flower petals 10 broad bean flower petals [other edible flowers can be used as appropriate] 100ml basil oil or a good quality olive oil Method: Tomato consommé Chop the tomatoes, shallots and garlic and place in a saucepan with the rest of the consommé ingredients. Bring to the boil, and then simmer for one hour. Remove from the heat and pour into a muslin cloth set above a bowl. Allow the liquid to drip through for a couple of hours. Method: Goats’ cheese gnocchi Place the potatoes on a baking tray in a hot oven (200°C) and bake until soft on the inside – around 2 hours. Remove potatoes from the oven and cut in half, so…

Oli Martin, head-chef of the three AA-rosette Hipping Hall hotel, and 2018 Professional Masterchef finalist, uses Fellstone cheese in this fabulous dish, which, when he presented it as his signature dish in the Professional Masterchef quarter finals, saw him through to the semi-finals. Try his recipe below. Serves four Ingredients 13 Eggs 200ml Milk 1 tsp Truffle Oil 3 tsp Sherry Vinegar 4 slices of chunky Sourdough Bread 120g Fellstone Cheese 60ml Cream Salt 250g Hen of the Woods Mushrooms (or similar) 100g Wild Garlic Method: Fellstone Custard Whisk the cream and five of the eggs together. Add a pinch of salt and the Fellstone cheese. Cook slowly over a low heat until it thickens and looks like it’s starting to scramble. Cool down quickly in a bowl over an ice bath. Blend it smooth when it is around 40°C. Method: Wild Garlic Powder Wash the wild garlic well and allow to drain, lay it out and allow it to dehydrate at 40°C overnight. When dry, blend into small bits, then dehydrate it again at 40°C overnight. Grind the dried leaves to a powder in spice grinder. This will last for some time in an airtight contained. If you don’t…

Kevin Tickle, chef-owner of Heft in Cumbria, uses St Elizabeth in this newly-created spring dish. Try his recipe below. Makes about 8 crumpets, enough for eight people as a starter, four as a larger portion Ingredients 225g buckwheat flour 75g plain flour 10g yeast 10g salt 20g caster sugar 5g baking powder 380ml water at 38C Handful of ramson (wild garlic) – 10-15 leaves 300ml rapeseed oil 300g St Elizabeth cheese 1/2 small truffle Celery cress (for garnish) Method: Crumpet Add yeast to the warm water and stir till it dissolves. Set aside while mixing the flours. Mix flours, salt, sugar and baking powder, make a well, pour in water and yeast mix, stir well to activate the gluten. Leave somewhere warm to prove for 45 minutes. Knock-back, then prove again for 30 minutes. Heat a greased pan to around 180C, place greased rings inside then pour the mixture into the rings. Lower heat and cook gently until the top starts to set. Remove from pan, leave to cool. Method: Ramson Oil Blitz ramson (wild garlic) in a blender with warmed (60C) rapeseed oil. Strain through muslin overnight in the fridge. Method: final assembly Warm the crumpets. Drizzle with ramson…

Will Lookwood, head chef of renowned Michelin-starred Roots (part of The Black Swan at Oldstead group) has created a fabulous dish using Jerusalem artichokes and Baron Bigod Brie. You can recreate this at home by following Will’s slightly simplified recipe below, most of which can be prepared in advance. Serves two as a starter Part 1: Pickled Jerusalem artichoke Ingredients 10 Jerusalem artichokes 100ml white wine, 100ml white wine vinegar, 50g sugar, combined to make the pickling liquor Method Bring the pickling liquor to a boil, and then chill Clean the artichokes Slice the artichokes into 2mm slices Cut into your desired shape (you can use a small biscuit cutter or by hand) and place straight into pickling liquor Leave to marinate for a few hours or overnight Part 2: Fried Jerusalem artichoke skins Ingredients 6 Jerusalem artichokes Salt Method Bake the artichokes on rock salt for 1 hour at 160C Slice the artichokes in half and remove the flesh, gently scraping until there is as little flesh as possible on the skin, without making holes Fry the artichokes skins in oil at 180C, turning regularly to achieve an even colour Drain, mould back into shape and season lightly with…

Mark Byron, chef-owner Le Caveau, Skipton, uses one of his favourite cheeses, Sparkenhoe Red Leicester, on his menu to create these fabulous twice-baked soufflés. You can recreate his dish by following the recipe below: Makes 10 soufflés Ingredients 425ml milk 100g butter 150g plain flour 1tsp English mustard 1tbs seed or whole-grain mustard 4 eggs, yolks and whites separated 140g grated Sparkenhoe Vintage Red Leicester Method – preparation (can be done in advance) Melt butter and add flour over heat to form a roux Warm milk and gradually incorporate into the roux until a smooth paste is formed Add both mustards and egg yolks Add half the grated Sparkenhoe Season with salt and pepper and set aside Whisk the egg whites to stiff peaks Gently fold the whites into the cheese mixture set aside Grease 10 oven-proof ramekins, fill to 3/4 with the cheese mixture. Place in a deep baking tray and surround the moulds with hot water to a level 1/4 up the ramekins Bake at 180C for around 20 minutes Leave soufflés to cool slightly and turn out of the ramekins Method – for serving When ready to serve, top the soufflés with a sprinkle of the reserved Sparkenhoe,…

Mark Byron, chef-owner of Le Caveau, Skipton, gives the secret recipe to his Cheddar, haggis and bacon filled potato-cakes that feature regularly on his menu. Makes four potato cakes, enough for two people (with garnish) Ingredients 4 rashers bacon, cooked and chopped 10 new potatoes, cooked and cooled 4 slices of haggis, chopped 2 spring onions, in 5mm slices 1 tsp wholegrain mustard Half clove of garlic, crushed 1 egg yolk 150g St Andrews Cheddar, grated 1 whole egg and a splash of milk, beaten Plain flour Breadcrumbs Method Crush the new potatoes using a masher. Mix in the egg yolk, spring onions, chopped bacon, haggis, grated St Andrew’s Cheddar, garlic and mustard. When thoroughly mixed form into four balls and press in to a metal ring for the required disc shape. Dip each potato disc into seasoned flour, then beaten egg wash, then breadcrumbs. Deep fry at 170C-180C for 7 minutes (or shallow fry in a hot pan until brown on either side, then place in an oven for 10 minutes at 180C). Serve with a lightly poached egg and preferred sauce or dressing. Honey and mustard dressing or a classic whisky sauce work well.

Follow Cais na Tire cheesemaker Barry Cahalan’s recipe for making his favourite dish using his cheese: Serves three Ingredients 220g pasta (penne or tagliatelle), uncooked 170 g pancetta or streaky bacon, chopped 250 ml cream 2 large egg yolks 200g Cais Na Tire sheep’s cheese, freshly grated, plus extra for garnish 1 tsp black pepper, freshly ground 2 cloves of garlic, crushed and chopped Instructions Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain. Meanwhile, fry the pancetta in a frying pan over medium-low heat for three minutes, then add the garlic and continue to fry for five more minutes until the pancetta is crisp. Add to the warm cooked pasta. For the sauce, whisk together the egg yolks, cream and Cais Na Tire cheese. Stir in the black pepper. Add the sauce to the pasta and pancetta and cook over a medium heat for four minutes (constantly stirring so the sauce doesn’t stick and the eggs do not become ‘scrambled’. Add salt if required and serve immediately. Sprinkle with the extra Cais Na Tire cheese.

Cheese-maker Fraser Norton of ‘Norton & Yarrow’ a favourite way to cook her Sinodun Hill goats’ cheese: Ingredients 1 Sinodun Hill goats’ cheese cut into 1-2cm chunks Vegetables e.g. red onion, courgette, aubergine, red pepper, sweet potato, leek, cauliflower, cut into 1-2cm chunks Garlic Olive oil Herbs (thyme or rosemary work well) Sea salt Method Toss vegetables, garlic, herbs and sea salt in olive oil. Spread out thinly on a roasting tray. Roast in a hot oven (fan oven 190°C) for about 30 minutes, turning them halfway through (add thinner items after 15-20 minutes). Place Sinodun Hill on top of vegetables. Cook for 10 minutes until nicely melting. Serve with fresh bread. Andy and Kathy’s comment Lovely to look at; lovely to eat!

Cheese-maker Rachel Yarrow of ‘Norton & Yarrow’ a favourite way to cook her Sinodun Hill goats’ cheese: “I often cook this at home!” Ingredients 1 Sinodun Hill goats’ cheese, cut into 1.5cm cubes 1 pack of ready-roll puff pastry 3 – 4 onions (red or white) 30ml of olive oil Seasoning Method Finely chop the onions and then caramelise in the olive oil for 20 minutes over a low heat, stirring often. Season. Roll out the pastry and cut into squares 7.5-10cm along each side. Use a sharp knife to score a line 1cm in from each side. Place a good dollop of the fried onions in the centre of each pastry square. Top with a few cubes of Sinodun Hill. Cook in the oven (about 180°C or as per the instruction on the pastry wrapper) for about 10 minutes, until the pastry is cooked and the cheese is browned. Andy and Kathy’s comment An excellent quick and easy starter.