laura-sheridans 
If your broad beans and peas are small and fresh enough you can make this salad without even cooking them. Just pod and peel them, splitting the broad beans in two with a thumbnail. Or mix raw and slightly blanched beans and peas for a variety of texture. It’s a celebration of bounty in the … Read more
Ingredients: 1 or two drunken saint 1 puff pastry Crusty bread and chutney for cheese optional Serve with salad greens tossed in balsamic and olive oil with salt and pepper to taste Chutney or Cranberry sauce optional Method: Preheat the oven to 200°C fan Roll out the store bought puff pastry on a floured surface. … Read more
Ingredients: 1 pack Golfera Bresola 1 block Booker’s cheddar 150g Pine nuts 400g Fresh rocket Azouro Extra Virgin Olive oil ½ Lemon juice Salt and pepper Method: Preheat oven to 180C fan and toast pine nuts until lightly brown and aromatic. Be careful not to burn! They can go very quickly. Lightly toss your rocket … Read more
This is what we made as children if there weren’t the ingredients for ginger snaps or buns. They were also more approved of by grown-ups, since they have no sugar – we could get away with making them more often and eating them more quickly! We also thought they were kind of sophisticated. MAKES ABOUT … Read more
Ingredients: 1 pack of Sheridans Sliced Raclette OR large wedge cut down into slices 1 pack of Golfera Proscuitto cotto 200g fallot cornichons 300g boiled potatoes 50g Dijon or whole grain mustard Method: Boil potatoes and set aside. Fire up the raclette machine or preheat your grill in the oven Arrange the boiled potatoes with … Read more
Ingredients: Chabert Raclette 250g Sheridans Onion Marmalade (200g, you’ll have leftovers) Fallot Dijon Mustard 1 jar (450g, you’ll have leftovers) Fallot Cornichons 1 jar (370g, you’ll have leftovers) Sliced Ham (optional) Sandwich bread Method: Preheat oven grill. Slice cheese thinly and cut enough cheese to cover the bread surface area. slice Cornichons thinly and set … Read more
This is a delicious and simple starter or lunch that combines the luxury of two great cheeses with the comfort of cream and eggs. It is not very difficult, particularly for those who make their own sweet custard. You are simply replacing the vanilla and sugar with garlic, thyme, and grated cheese. Remember you need … Read more
Ingredients: 2 tsp olive oil 4 large baking potatoes 200ml crème fraiche 50g smoked scamorza, grated 100g crispy chorizo chopped. Sauteed Gubbeen chorizo cut up for best results before hand 4 spring onions, thinly sliced Method: Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes and put on the top … Read more
approx 4-5 ppl Ingredients: Pizza da Piero Pizza Bases (3 pack) Prunotto Pizza Sauce, 1 jar Scamorza Bianco Cheese 230g Parmigiano Reggiano 200g Method: Preheat oven to 290 degrees Celsius (as high as it will go) Grate the Scamorza cheese and parm Spread tomato sauce (approx. 1/3 jar) over each pizza bases. Sprinkle grated Scamorza 1/3 … Read more
(approx 4 people) The recipe we recommend is adapted from TheKitchn.com 500g Rustichella Spaghetti 4 Large Eggs 160g Golfera Diced Pancetta 1/3 cup finely grated Cravero Parmigiano-Reggiano 1/3 cup finely grated Pecornio Romano Fresh Pepper Sea Salt (we like Achill Island) Method: Bring about 5 litres of salted water (it should taste somewhere in the … Read more
Ingredients: 2 eggs 4 rashers of smoked streaky bacon pizza bases cut in half or flour wraps 135g Paysan Breton French Sea Salt cream cheese 2 tbsp odysea harissa paste Salt and black pepper, to taste Few sprigs of fresh dill What to do: Method: Put a small pan of water on to boil. Once … Read more
Ingredients: 200g Montagnolo classic 30g butter 40g flour 100 ml milk 100 ml white wine Pepper, salt, nutmeg 1 egg 2 egg yolks and 2 egg whites Preparation: Melt the butter over a low heat. Add the flour and mix with a whisk. Pour in the milk and white wine, whisk to a smooth paste … Read more
