20g butter
1 tbsp olive oil
1 onion, peeled and finely chopped
1 leek, outer leaves removed, washed and chopped
1 celery stick, chopped
1 cauliflower (about 600g)
1 large potato, peeled and cut into large dice
570mls full fat milk
570mls chicken stock
2 tbsp double cream
200g Cote Hill Blue cheese

Serves 4
Melt the butter with the olive oil in a large saucepan and add the onion, leek and celery. Cover and cook over a low heat for 10 – 15 minutes, until the vegetables are soft and translucent, do not allow them to brown. Meanwhile prepare the cauliflower. Remove the outer leaves and discard. Cut or break off the florets, then trim the stem of any leaves and slice.

Add the cauliflower florets and stem to the pan along with the potato and stir well to coat with the buttery juices. Cook for 2 minutes, then pour in the milk and chicken stock. Bring to the boil and cook at a steady simmer for 25 minutes, until the vegetables are tender.
Take the pan off the stove and liquidise or blend with a hand held blender. Return the soup to the pan and taste and season as required, remembering that the cheese will be fairly salty. Stir in the double cream and half of the Cote Hill Blue cheese. Heat gently so that the cheese melts but do not allow the soup to boil.

Ladle the soup into four warmed serving bowls and crumble over the remaining Cote Hill Blue cheese. Serve with plenty of warm bread.

This delicious winter soup with its velvety texture is equally at home at a dinner party or for a warming lunch. The Cote Hill Blue complements the creamy cauliflower perfectly.

750g beetroot
2 red onions, peeled
2 -3 sprigs thyme
Small bunch sage leaves
2 bay leaves
2 tbsp extra virgin olive oil
55g pine nuts
4 Pork Loin chops
3 tbsp olive oil
150g Cote Hill Blue cheese
1 tbsp thyme leaves
4 tbsp fresh white breadcrumbs
Watercress and rocket leaves, to serve

Serves 4
Preheat the oven to 200ºC/400ºF/Gas Mark 6
First prepare the roasted vegetables. Peel the beetroot and cut into wedges. Cut the red onions in half vertically, trim off the root end then cut each half into wedges. Place the vegetables in a roasting tin and add the thyme sprigs, a few sage leaves and the bay leaves. Drizzle with the extra virgin olive oil, season and roast in the preheated oven for 30 minutes. Remove from the oven and add the balsamic vinegar and brown sugar. Mix well to ensure the vegetables are all coated and return to the oven for a further 10 – 15 minutes, until caramelised. In a dry frying pan, toast the pine nuts until they are golden brown.

Heat 1 tablespoon of the olive oil in a large frying pan until very hot. Season the pork chops and pan fry for 2 minutes each side until golden brown. Remove from the pan and place in a large roasting tin. Meanwhile crumble the Cote Hill Blue cheese into a bowl and mix with the thyme leaves. Dot this over the upper surface of the pork chops. Scatter a tablespoon of breadcrumbs over each chop and drizzle them with the remaining olive oil. Place in the preheated oven for 10 minutes.

Preheat the grill to high. Place the pork chops under the grill until the cheese is bubbling and the breadcrumbs have browned. Arrange the watercress and rocket leaves on a large platter and top with the roasted vegetables. Scatter over the remaining sage leaves and the toasted pine nuts and serve with the chops.

This makes an impressive yet easy supper dish. For vegetarians or as a starter you could serve the roasted vegetables on their own with 200g Cote Hill Blue crumbled over the top.