Sparkenhoe Red Leicester cheesy dums – cheese-maker David Clarke’s recipe
Cheese-maker David Clarke of Leicestershire Handmade Cheese has a favourite way to cook Sparkenhoe red Leicester and to use up leftover mash… read on below!
This recipe is one in a collection of recipes gleaned by The Courtyard Dairy from the cheese-makers themselves, detailing how they love to make amazing dishes with the odds and ends of cheese!
Leftover mashed potato
Sparkenhoe red Leicester
Mix 2/3 mash to 1/3 grated Sparkenhoe Red Leicester.
Shape into patties
Cook in a frying pan – initially low heat but then fry off at the end until golden brown.
Andy and Kathy’s comment
This dish is easy and quick to make and a great way of using up leftovers. Good served with cold meats and pickle or on their own as a lunchtime snack.
Click here to buy Sparkenhoe Vintage red Leicester online via mail order by The Courtyard Dairy.