Cote Hill Davenport

Cote Hill Blue ‘Afternoon Tea’ Scones Makes approximately 8 lg or 32 canape Ingredients Scones 360g self raising flour ½ tsp mustard powder pinch cayenne pepper salt & black pepper 60g butter 2 large eggs 5 tbsp milk 120g Cote hill Blue cheese finely crumbled or chopped 4 spring onions, chopped Tomato Jam 1 onion

A vegetarian Christmas show stopper, that’s easy to make ahead of time for a stress free Christmas. Preparation time:25 minutes + cooling and chilling Cooking time:45 minutes Total time:70 minutes Serves: 6 – 8 Ingredients 300g Spinach, washed 40g unsalted butter 1 tbsp olive oil 1 leeks, finely sliced 3 sprigs fresh thyme, leaves only,

Ingredients 100ml Water 100ml Full Fat Milk 50g Butter 125g Plain Flour 2 Large Eggs Salt & Pepper 170g Cote Hill Red, freshly grated Preheat the oven to 190°C/Gas mark 5. Place the water, milk and butter into a medium-sized pan and heat until the butter has melted. Add the flour. Cook the mixture. Beating

Ingredients 32 prunes, pitted 150g Cote Hill Blue 16 prosciutto slices, cut in half 50ml Brandy 50ml water boiling 3 tbsp Rapeseed Oil Celery Leaves & Walnuts to serve Place the prunes in a pan with the Brandy and Water and boil for 5 mins. Drain and pat dry the prunes. Cut the Cote Hill

This recipe is based on a basic lasagne recipe, but with added delight of Cote Hill Blue adding a wonderful depth of flavour. This is especially useful if there a chunk of blue you’ve forgotten in back of the fridge! Do add more blue to the sauce if you like a bit more punch. Ingredients

Cote Hill Blue- a soft, creamy blue cheese, hints of mushrooms Sweet richness of a port or sweet wine De Bortoli Noble One 2017 Fonseca Unfiltered Late Bottled Vintage Port 2015   Cote Hill Yellow- Soft, mild buttery texture Beaujolais Village Domaine De Roche Guillon 2019 Chateau Musar Jeune Rose 2018     Cote Hill

A really indulgent hearty recipe, perfect after a chilly winter walk Serves 2 600g Potatoes, peeled & quartered 100g smoked bacon lardons 1 large red onion diced 1 garlic clove diced 75ml dry white wine 300g Cote Hill Lindum cubed 3 tbsp crème fraiche Butter Pre heat oven to 200°C/ gas mark 6 and butter