Twice-Baked Individual Gruyere and Parmesan Souffles. These take just 12 minutes in the oven and are easy to re-heat just before the meal. They are topped with more cheese and crème fraiche upon serving. These are a brilliant starter or lunchtime dish and best enjoyed with a fresh salad.
Halloumi cheese grilled/fried and served with roasted cherry tomatoes, watercress, orange segments and a lovely light balsamic dressing.
Baked Camembert with a Cumberland sauce and breadsticks to dip! This is great as a shared starter or as part of a cheeseboard.
Pork Loin escalopes topped with a rich mustard cheddar sauce, and grilled, served with a herby butternut and potato mash with fresh coriander. This is hearty and a little unusual to your typical pub classics.
Cheesy shortbread made with Emmental and Cheddar with added smoked paprika and mustard.
Filo parcels of feta cheese with black olives, sundried tomatoes and garlic.
Tagliatelle Carbonara. This one teaches you how to cook this dish properly, with a top tip when draining, and of course, adding smoked bacon, grated parmesan, chopped parsley, egg yolk and a little single cream.
Parmesan Crisps. Simply that! Grated parmesan cheese in circles, baked briefly and shaped into brandy snaps!! Great for a nibble or alongside a savoury avocado mousse!