SHERRIED ROQUEFORT WITH ROAST ONIONS
The sweetness of the onions is the perfect match for the salty cheese and the little boost of sherry.
SERVES 4 1 tbsp extra virgin olive oil, plus extra for drizzling
1 tsp sherry vinegar or lemon juice sea salt
120g roquefort
1 tbsp dry sherry
4 slices walnut or wholemeal bread
1-2 heaped tbsp finely chopped walnuts, toasted
Preheat the oven to 190C/170C fan/gas 5. Spread the onions in a thin layer on a nonstick baking sheet, breaking them into rings as far as possible. Drizzle over a tablespoon of oil and toss to coat. Roast for about 35 minutes, stirring halfway through to ensure they caramelise evenly. Place them in a medium bowl and toss with a
Hteaspoon of vinegar or lemon juice and a little salt. Leave to cool.
Meanwhile crumble the roquefort into a medium bowl, drizzle over the sherry and gently combine without mashing the cheese to a paste. Toast the bread and loosely spread the cheese over the toast, pile with onions, scatter with toasted walnuts and drizzle with a little more oil.
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RAREBIT MIXTURE
30g sourdough (excluding crusts) 250g red leicester, cut into chunks 30g unsalted butter
3 tbsp stout, eg Guinness
1 tsp dijon mustard
1 tsp worcestershire sauce 1 medium egg sea salt and black pepper
Season the cucumber with salt in a large bowl, set aside for 30 minutes then rinse in a colander. Bring the water and vinegar to the boil with the sugar in a small saucepan, pour over the cucumber and leave to cool. Drain the cucumber in a sieve and dry on a double thickness of kitchen paper. Slice the apple the same size as the cucumber; combine them in a bowl. Toss with the oil and stir in the parsley.
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