Celebrate the Autumn flavours of pear & chesnuts with this quick but delicious tart. Ingredients 1 tbsp olive oil plus 1 tsp 1 medium onion finely sliced 320g puff pastry sheet 1 egg beaten 100g creme fraiche 100g Cote Hill Blue 2 Pears 1 sliced, 1 chopped 1/2 pouched of cooked chesnut roughly chopped 130g […]
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We went see the wonderful Andy & Kathy Swinscoe at the Courtyard Dairy and they made us this amazing toasty using our Cote Hill Lindum. Here’s my take on the recipe. It’s unbelievable. Ingredients Tapenade 290g jar of pitted kalamata black olives (160g drained weight) 1 tbsp capers 2 anchovy fillets 50ml olive oil 1
Cote Hill Lindum & Summer Roast Veg Toastie Read More »
Keeping & Eating Cote Hill cheese Handy hints to ensure our cheese is eaten at it’s best • Keep your cheese wrapped in the waxed paper or the vac packed bag we wrap it in • Keep your cheese in the bottom part of your fridge, this is the coldest part of the fridge which
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