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.

How to make

1. In a bowl mix together the White Stilton® with Apricots cheese, chutney and coriander.
2. Spoon the cheese mixture over each poppadom and serve immediately.

How to make

1. Preheat the oven 180°C/350°F/Gas Mark 4/Fan 170°C.
2. Cut the peppers in half, lengthways and remove the seeds and any core fibres.
3. In a bowl combine 90g of the Double Gloucester grated cheese with the remaining ingredients.
4. Fill the peppers with the cheese mixture and place on a deep baking tray or ovenproof dish.
5. Sprinkle the remaining cheese over the stuffed peppers. Cover the tray/dish with foil and place in the centre of the preheated oven and bake for 20 minutes.
6. After 20 minutes remove the foil and bake for a further 15 minutes, or until the peppers are tender and the filling is golden brown.
7. Serve immediately with a crisp mixed salad.

Tip: If the peppers roll on the baking tray, line it with scrunched up foil which you have formed into Small wells, this will stop them moving and save you washing up!

How to make

1. Preheat the grill to hot.
2. Sprinkle 20g of Red Leicester grated cheese onto one of the pieces of bread.
3. Carefully lay the ham on top of the cheese, folding in any loose ends, then spread the sweet pickle onto the ham.
4. Sprinkle another 20g of Red Leicester grated cheese over the ham, season to taste, then place the second slice of bread on top and press down firmly with your hand.
5. Butter the top of the sandwich with half the softened butter. Transfer the sandwich to the grill pan and grill approximately 8cm (3 inches) from the heat. When golden and crisp, carefully turn the sandwich over; butter the untoasted side and sprinkle over the remaining Red Leicester cheese.
6. Return to the grill and toast for another couple of minutes until golden and the cheese is bubbling. Serve immediately and enjoy with a mixed salad.