Creamy Lancashire and Tomato Tart
150g Stephensons Free Range Creamy Lancashire cheese
500g puff pastry
175g mascarpone cheese (or full fat soft cheese)
3 eggs, lightly beaten
3 tablespoons Stephensons Free Range Milk
8-10 cherry tomatoes, halved
1 tablespoon finely chopped parsley
20cm pie dish
1. Heat the oven to 180C fan, or 200C conventional. Grate the Creamy Lancashire and set aside.
2. Place the pastry on a lightly floured surface and roll out to a circle about 35 cm in diameter and 3mm thick.
3. Lightly flour the pie dish and place the pastry loosely inside, with the edges hanging over the sides.
4. Place the mascarpone (or soft cheese) in a bowl and beat it lightly to soften.
5. Reserve a tablespoon of beaten egg to glaze at the end, and then add the eggs to to mascarpone and mix well to combine.
6. Add the Stephensons milk and cheese, season well with salt and pepper and pour into the pie dish.
7. Using your hands, gently roll the pastry border into the edge of the filling. Place the halved cherry tomatoes evenly on top of the cheese filling.
8. Brush the pastry crust with the reserved egg and bake in the pre-heated oven for 40-50 minutes until browned, with a very slight 'wobble' in the centre.
9. Sprinkle with parsley and enjoy hot or cold.
Fruity French Toast
150ml Stephensons Free Range Milk
4 free range eggs
8 slices of fruit loaf
4 teaspoons Stephensons Free Range Butter
200g berries of your choice
4 teaspoons of caster sugar
1 teaspoon of cinnamon
Greek yoghurt, to serve
1. Mix together the milk and eggs in a large shallow dish.
2. Soak the bread in the milk and egg mixture.
3. Heat 1 teaspoon of butter in a non-stick frying pan, and add the bread, frying for about 2 minutes on each side. Keep warm whilst you cook the remaining slices.
4. Mix the sugar and cinammon together and put to one side.
5. When all the slices are cooked, sprinkle with some cinnamon sugar, a quarter of the berries and a good dollop of Greek yoghurt.
Mac and Cheese with Prosciutto and Pesto
600ml Stephensons Free Range whole milk
50g Stephensons butter
50g plain flour
300g Stephensons Creamy Lancashire cheese, grated
30g Parmesan, grated
70g prosciutto crudo, grilled until crisp
4 tablespoons fresh pesto sauce
1. Bring a large pan of salted water to the boil and cook the pasta until al dente. Tip into a colander and leave to drain thoroughly.
2. In a large heavy-bottomed pan, melt the butter. Reduce to a low heat and gradually add the flour, stirring into a paste with a wooden spoon – this is your roux. Cook for 3-4 minutes, stirring continually, until it turns golden in colour and remove it from the heat.
3. Pour the milk into a cold saucepan, and whisk the roux into the milk, until blended in. Return the sauce to the heat and whisk until thickened - about 5-7 minutes.
4. Add the Creamy Lancashire and Parmesan cheeses, stir until melted and then mix in the drained macaroni.
5. Serve in bowls topped with the grilled prosciutto and a spoonful of pesto.
Spelt and Creamy Lancashire Scones
Makes 8 scones
225g spelt flour
3 level teaspoons baking powder
55g Stephensons Free Range Butter
150ml Stephensons Free Range Milk
140g Stephensons Free Range Creamy Lancashire Cheese, grated
1. Heat the oven to fan 200 degrees C.
2. Rub together the flour, baking powder and butter to a breadcrumb texture (you can do this step in a food processor)
3. Tip into a bowl and add the milk to form a soft dough
4. Add 120g of the grated cheese into the mixture, reserving 20g for the topping
5. Divide the dough in half and make 2 circles about 2-3 cm deep
6. Top with the remaining grated cheese and then cut each circle into 4, making 8 scones in total.
7. Place on a non-stick tray and bake for 17-20 minutes until golden brown.
8. Enjoy warm or cold. Best eaten on the day of baking, or can be frozen.
Lancashire Omelette with Potatoes and Spring Onions
2 tbsp rapeseed oil
400g leftover cooked new potatoes, chopped
4 Free Range eggs, beaten
4 spring onions, sliced
50g Stephensons Free Range Creamy Lancashire, grated
1. In a small non-stick frying pan, heat oil over a medium heat.
2. Add potatoes, then fry until warm, about 5 mins.
3. In a bowl, whisk together eggs, spring onions and some seasoning. Heat the grill.
4. Tip the egg mixture into the frying pan, spread evenly over the potatoes, lower the heat, then sprinkle over the Creamy Lancashire cheese.
5. After about 6-8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden.
6. Slide out of the pan. Eat hot with a salad or chill quickly and eat cold for lunchboxes or picnics.
Vegetable Stew with Giant Lancashire Croutons
For the stew:
1 tablespoon olive oil
1 clove garlic, crushed (optional)
2 large carrots
500g butternut squash
1 x 400g tin tomatoes
75g red split lentils (rinsed)
500ml vegetable stock
For the croutons:
250g Stephensons Creamy Lancashire
1. Cut all the vegetables into 1-2cm chunks.
2. Heat the oil in a large lidded pan. Add the vegetables (including garlic, if using) and cook, stirring occasionally for 5 minutes. Add all the other ingredients, bring to the boil and simmer gently with the lid on until thickened and the vegetables are tender. This will take 20-35 minutes, depending on the size of your vegetables. Add more water if too thick.
3. Meanwhile, prepare the giant croutons by cutting the baguette into 2cm slices and toast lightly. Top with generous slabs of Stephensons Creamy Lancashire.
4. Just before serving, grill the croutons and place the desired number of croutons per serving on top of the stew. Make plenty as they are very moreish!
Makes 12 small pancakes
150 ml Stephensons Free Range Milk
1 free range egg
170 g self-raising flour (can be gluten-free)
1 tablespoon oil (coconut or rapeseed)
1. Whisk together the milk and egg and add in the flour.
2. Heat a large, lidded non-stick saucepan over a medium heat, add a teaspoon of oil and place in large spoonfuls of mixture - depending on the size of the pan, you may get 4-6 pancakes.
3. Cover with the lid or a piece of foil, and cook until the tops of the pancakes are dry and you can see air bubbles. Turn and cook the other side for 1-2 minutes.
4. Repeat until all the mixture is used.
5. Serve with local honey, fresh fruit and yoghurt, or maple syrup and bacon.
Easy Cheese Twists
375g ready-rolled puff pastry
100g Stephensons Free Range Creamy Lancashire cheese
1 egg, beaten
1 teaspoon each poppy seeds, sesame seeds, paprika, chili flakes, herbs - optional
1. Heat the oven to 190C fan/220C and line 2 large baking trays with non-stick greaseproof paper.
2. Unroll the pastry and brush with the beaten egg
3. Grate the Stephensons Lancashire cheese all over the pastry, and press it down.
4. Fold the pastry in half, and then roll to the thickness of a £1 coin
5. Cut into 2 cm strips and brush each strip with the beaten egg on both sides.
6. Sprinkle one side with your chosen topping - and then twist each end in opposite directions about 3 turns. Place on the baking trays.
7. Bake for 15 minutes and serve warm. Can be kept for up to 3 days in an airtight box and reheated at 160Cfan/180C for 3-4 minutes before serving.
Best Hot Chocolate Ever...
40g good quality chocolate - white, milk or dark
250 ml Stephensons Free Range Whole Milk
Grated chocolate, for decoration
1. Melt the chocolate either in the microwave on medium in 30 second bursts (stirring at each interval), or over a pan of barely simmering water. Pour into the base of a cup or glass.
2. Heat the milk and pour over the melted chocolate. If you have a steamer or milk frother this is an ideal way to heat the milk as it will create a wonderful micro-foam, but it is by no means essential.
3. Top with the grated chocolate or marshmallows, stir and enjoy.
1/4 teaspoon of cinnamon with the milk
Top with the zest of half an orange
Break up a chocolate mint as decoration
Grilled Lancashire Flatbreads
200g Stephensons Free Range Lancashire Cheese
4 flatbreads (can be gluten-free)
8 teaspoons red onion chutney
70 g rocket
1 tbsp olive oil
1 tbsp balsamic vinegar
Coleslaw, to serve (optional)
1. Begin making the rocket salad. Pour the oil and vinegar into a large bowl and beat with a fork until thoroughly blended. Tip in the rocket and lightly mix together. Set aside.
2. Slice the cheese thinly and place on one side of a flatbread. Spread the other side with 2 teaspoons of the chutney and fold in half. Repeat for the remaining 3 flatbreads. Grill in a panini maker or a lightly oiled frying pan until the cheese melts and the outside is lightly toasted.
3. To serve, top the grilled flatbread with the rocket salad, and serve with a side of coleslaw.
For the meringue
4 egg whites
250 grams caster sugar
1 teaspoon white wine vinegar
1 teaspoon cornflour
For the mango curd (makes 2 x 450 ml jars)
1 ripe mango (about 450 grams) peeled and chopped
Juice and zest of 1 lime
125 grams caster sugar
125 grams Stephensons butter
4 egg yolks, lightly beaten
For the filling
350 ml Stephensons double cream
200 grams fresh raspberries
For the meringue.
Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy. Whisk in the vinegar and cornflour.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven. Keep in an airtight container for up to 2 days.
For the mango curd – makes 2 jars.
Sterilize your jars and lids - either in the dishwasher on a cycle that washes at 55C or hotter, or you can boil in a large pan of boiling water for 10 minutes and stand the jars upside down on fresh kitchen roll to dry.
Blitz the mango in a food processor or blender until smooth. Put the mango, lime zest and juice, sugar, butter and egg yolks into a large heatproof bowl on top of a pan of simmering water. The bottom of the bowl must not touch the water, otherwise your egg yolks will ‘scramble’.
Stir continuously with a wooden spoon until the mixture is thick and coats the back of a spoon- this will take 15-20 minutes, so relax and enjoy the fact that you are making ‘artisan’ curd that you can’t even buy in the shops! It will be slightly runnier than you may be used to, in order for it to pour nicely over the pavlova.
Pour the curd into the sterilized jars, cover a seal. Label the jars when cold and refrigerate for up to 2 weeks. Once opened, use within 3 days.
Up to 1 hour before you plan to serve the Pavlova, whip the cream to soft peaks and spoon into the crate you made in meringue base. Pour over about two-thirds of the jars of mango curd, and top with fresh raspberries.
Chilled Blueberry and Lime Rice Pudding
For the rice pudding
800ml Stephensons Free Range whole milk
100g short grain pudding rice
4 tbsp icing sugar
Grated zest of 1 lime
100 ml Stephensons Free Range double cream
For the compote
300g frozen blueberries
2 tbsp sugar
2 tsp lime juice
1. Prepare the rice pudding by placing 700ml of the milk (reserve 100ml for later), the pudding rice and icing sugar into a large saucepan. Cover with a lid, bring to a gentle simmer on the lowest heat for about an hour, stirring occasionally.
2. Leave to cool for about 45 minutes with the lid still on. When cool, stir in the remaining milk, cream and the lime zest.
Pour into serving dishes and chill immediately.
3. Meanwhile, prepare the compote. Place the blueberries, lime juice and sugar in a pan. Bring to a gentle simmer for about 8 minutes. Cool, and chill in the fridge until required. To serve, spoon the blueberry compote onto the pudding.