How to make

Heat the olive oil in a large pan and add the garlic and onion, roughly chopped. Soften for 3-4 mins.

Add the cauliflower again roughly chopped, and stock bringing to the boil. Reduce the heat and cover cooking for 15-20 mins and adding a little extra water from the 250 ml if needed. 2 minutes before the end add the spinach and recover to wilt.

Take off the heat and add 120g the grated truffle cheese, stir through, saving back 30g to sprinkle.

Blend with a stick blender until smooth.

Stir through the cream saving back a little, and season to taste with salt and black pepper.

Share between 4 bowls and top with an extra swirl of cream, a few spinach leaves, and sprinkle of the remainder grated truffle Cheddar.

How to make

Cut the ends off the green beans and fry lightly in the olive oil until browning and soft.

Halve the cherry tomatoes and walnuts, cube the cucumber and slice your selection of mini cheeses into three pieces.

Mix together the dressing ingredients, add all salad ingredients together and toss to combine.

 Enjoy!

How to make

Unwrap the cheeses from the Ilchester snacking pack and slice each into three equal parts.

Slice each piece of salami into two.

Thread the cheese, salami folded into a rough ruffle shape, and olives onto the mini skewers.

Pour a generous glass of tomato juice on its own for a virgin cocktail or adding a measure of vodka for the classic cocktail.

Top with the skewer for the ultimate Bloody Mary.

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