How to make

Bring a pan of salted water to the boil and cook the pasta for 10-12 mins or until al dente.

Heat a non-stick frying pan, add the oil and mushrooms and sauté for 3-4 mins or until the mushrooms are golden. Remove from the heat and season well with salt and pepper.

Beat the eggs with the cream, half the cheese, seasoning, and nutmeg.

Drain the pasta in a colander, return to the pan, stir in the egg mixture, and combine well. The mixture will thicken as the heat from the pasta ‘cooks’ it.

Stir in the sliced mushrooms.

Divide between bowls and sprinkle over the remaining cheese, serve immediately.

How to make

1. Preheat the oven to 350°/180°C/Gas Mark 4.
2. Make a horizontal slit in each chicken breast forming a pocket; take care not to cut all the way through the flesh.
3. Cut the Double Gloucester cheese into 4 even sized pieces and place one in each pocket of the chicken along with a small sprinkle of rosemary and thyme.
4. Stretch the bacon rashers with the back of a knife and wrap 2 rashers around each of the chicken breasts, securing firmly with a cocktail stick.
5. Place in a roasting tin and season with a little freshly ground black pepper. Roast for 30 to 35 minutes until the bacon is crispy and the chicken is cooked through.
6. To serve, remove the cocktail sticks and cut each chicken breast on the diagonal (take care as the filling will be very hot). Serve with some roasted cherry tomatoes and salad.

How to make

1. Preheat the oven to 200°C/400°F/ Gas Mark 6. Line a baking sheet with baking parchment. Rub the butter into the flour using your fingertips until it resembles fine breadcrumbs.
2. Stir in the Wensleydale & Cranberry cheese and cinnamon powder. Gradually add the milk stirring with a knife until the mixture begins to stick. With your hand, knead the mixture until a smooth dough is formed.
3. Flatten or roll the dough about 3cm thick. Use a 6cm round cutter to cut out individual scones. Place the scones on the baking parchment. Add 1tbsp cold water to the egg yolk and brush the tops of the scones.
4. Bake for 10-15 minutes until golden.
5. Meanwhile, mix the cream, orange pieces, juice, liqueur (if using) and icing sugar together.
6. Remove the scones from the oven and allow to cool before serving with the orange cream

How to make

1. In a bowl mix together the Wensleydale & Cranberry cheese, apple, walnuts and celery.
2. Arrange the baby gem lettuce leaves on a platter. Mix the mayonnaise and lemon juice together. Spoon a little mayonnaise over each leaf.
3. Spoon the cheese mixture over. Garnish with parsley and serve.

How to make

1. To make the relish: Put the chopped tomatoes, onion, celery, chilli, red wine vinegar and sugar into a saucepan. Bring slowly to the boil, cover and simmer for 30 minutes. Stir in the paprika and mustard seeds and cook uncovered for a further 15 minutes, stirring until the mixture looks jammy. Allow to cool.
2. Put the minced pork into a large bowl, crumble in the Wensleydale with mango & ginger cheese, add the chives and season with salt and pepper. Using your hands mix together to make sure the cheese is evenly distributed. Divide into four and with wet hands shape into patties.
3. Mix the oil and soy sauce and brush the burgers on both sides. In a grill pan or BBQ cook burgers on one side for 5 minutes, turn over, then brush with any left over glaze and cook for a further 5 minutes.
4. If using the burger buns, cut in half and toast under a grill or in a toaster,
5. To serve place some salad leaves on the base of the buns, top with the burgers, add a dollop of relish on top of each, then finish with bun lids.