Yo­tam Ot­tolenghi

The Guardian - Feast - - News -

I am un­der no il­lu­sion that I can turn a com­mit­ted blue cheese hater into a fan of Peni­cil­lium roque­forti, the mould re­spon­si­ble for that funky flavour. But when cooked, what nor­mally makes blue cheese so di­vi­sive is har­nessed to add a com­plex­ity that isn’t about the cheese it­self, but about giv­ing the other com­po­nents ex­tra depth. The sweet­ness of slow-cooked red cab­bage, the earthy creami­ness of potato cakes and the grassy notes of chard pie are all im­proved by the power of a lit­tle mod­est mould.

Vege­tar­ian Ve­gan Gluten free Dairy free

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