Cheese recipes: gorgeous dishes that are full of flavor

Depending on its preparation, cheese can be the epitome of decadence or an energetic, light complement to a salad or dessert. Some of the pork and Parmesan meatballs, roast root, and lentil salad with a mild, homemade yogurt labne might even win over a cheese-averse diner. The baked camembert is a delicious treat for cheese connoisseurs.

If you plan on making any of these dishes for vegetarians, you might want to double-check their attitude on eating cheeses made with animal rennet. This applies to hard, semi-hard, blue, and semi-soft cheeses. Check the label before buying if this could be an issue; nowadays, it’s not hard to find alternatives to animal products in cheeses like Cheddar, Stilton, and camembert.

These are our go-to cheese recipes, second only to our signature pizzas.

BAKED CAMEMBERT WITH GARLIC & WHITE WINE

Serves 4 as a shared starter or 2 as an indulgent supper

It’s a lazy approach to serve fondue to bake an entire cheese. Choose a high-quality cheese, as it will be the most noticeable component.

Ingredients

• 1 small (about 240g) camembert in a wooden box
• 1 garlic clove, sliced
• A handful of thyme sprigs
• A splash of white wine
• Warm, crusty bread and chicory leaves, to dip

method

1. Pre-heat the oven to 180°C, Gas Mark 4.
2. Remove the cheese from its packaging, throwing away the paper and plastic but saving the box and its top.
3. Remove the top rind, make shallow cuts into the cheese’s surface and insert garlic slices and thyme leaves.
4. Place the cheese back in the container, sliced side up.
5. Sprinkle with white wine and bake uncovered for 10 to 15 minutes until the cheese has melted.
6. Accompany with warm bread cubes and chicory leaves for dunking.

BLACK BEAN, WENSLEYDALE & PUMPKIN TOSTADAS WITH AVOCADO SALSA

Serves 4

This dish stands out because of the genuine (and gluten-free) corn tortillas used in its preparation.

Ingredients

• 300g (prepared weight) pumpkin or butternut squash, peeled, deseeded and diced
• 2 tbsp olive oil
• 1 red onion, chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 400g tin black beans, drained with liquid reserved
• Lime juice75ml groundnut oil
• 12 small corn tortillas (or 4 large tortillas)
• 1⁄4 iceberg lettuce, finely shredded
• 60g Wensleydale cheese, crumbled
• 3 tbsp pumpkin seeds, toasted in a dry pan
• Sour cream, quartered limes and hot sauce, to serve

For the Salsa:

• 1 ripe avocado, stoned and diced
• 250g cherry tomatoes, roughly chopped
• 1⁄2 red onion, very finely chopped
• A handful of coriander, roughly chopped
• A squeeze of lime juice

Method

1. Make sure the oven is heated to 190 degrees Celsius (or Gas Mark 5) before you put anything in it.
2. Spread the pumpkin or squash in a roasting tin, toss with one tablespoon of olive oil, and season to taste.
3. Broil for 5 minutes, flip and broil for another 10 minutes, or until golden brown and tender. Ignore it for the time being.
4. In a frying pan, heat the remaining oil. Add the onion and simmer for 8 minutes until softened but not intensely colored. Once the onion is translucent, add the garlic and cumin and simmer for an additional minute.
5. Add the black beans and some of their liquid and stir. To make a thicker sauce, simmer the beans for 10 minutes while crushing them slightly with the back of a spoon.
6. Combine the pumpkin, salt, pepper, and lime juice, and put aside.
7. Put all the salsa ingredients in a bowl and mix them. For a golden and crisp tortilla, heat the groundnut oil in a small frying pan and cook the tortillas in batches, flipping after about 1 minute.
8. Kitchen paper is ideal for draining. The black bean combination should be reheated.
9. Layer some of the heated black bean mixtures on each tortilla, followed by some shredded lettuce, some Wensleydale cheese, and some pumpkin seeds.
10. Make condiments like salsa, sour cream, lime wedges, and hot sauce available on the side.

PORK & PARMESAN MEATBALLS IN A PLUM TOMATO SAUCE

Serves 4-6

This is home cooking worthy of a holiday feast. This recipe is intended to feed four people but may easily be stretched to provide more if you have ravenous teenagers in the home. If not, serve with a peppery rocket for six.

Ingredients

For the sauce:

• 4 tbsp olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 x 400g tins plum tomatoes
• 100ml red wine
• 1 tsp caster sugar
• A handful of basil leaves, torn

For the meatballs:

• 1kg pork mince
• 2 eggs, lightly beaten
• 100g fresh breadcrumbs
• A large pinch of dried chilli flakes
• 1 garlic clove, crushed
• A large handful of flat-leaf parsley, finely chopped
• 40g Parmesan, finely grated, plus extra to serve
• 2 tbsp olive oil
• 750g fresh pappardelle pasta
• 4 handfuls of fresh rocket, to serve

Method:

1. The sauce can be made by heating the olive oil in a large frying pan.
2. Incorporate the onion and cook over low to medium heat until it softens and develops a sweet flavor, about 10 minutes.
3. Then, after 2 minutes longer of cooking time, add the garlic.
4. Crush the tomatoes with the back of a wooden spoon and add them along with the red wine and sugar to the pot before turning up the heat.
5. Keep the sauce covered and simmer on low heat for 40 minutes, stirring regularly. Then, add the torn basil, season with salt and pepper, and let the sauce simmer.
6. Making meatballs is as simple as mixing pig mince, eggs, breadcrumbs, chili, smashed garlic, parsley, Parmesan, salt, and pepper together in a bowl (using clean hands works best).
7. Shape the dough into balls about the size of walnuts; you should have around 36.
8. Brown the meatballs in a large frying pan coated with olive oil over medium heat, frequently flipping, until they are evenly browned.
9. Put the meatballs in the tomato sauce and let them simmer for 10 minutes, flipping them halfway through.
10. Pasta should be cooked in salted boiling water as directed on the package.
11. Rinse with cold water, reserving half a cup for later use. The sauce might use a little cooking water added to it to help it loosen up.
12. Put the meatballs on top of the spaghetti, then top with sauce and Parmesan.
13. Include a large handful of a rocket as a garnish.

ROAST SWEET ROOTS, LENTIL & FRESH LABNE SALAD WITH POMEGRANATE DRESSING

Serves 4

If you can’t be bothered to make labne but still want to enjoy its wonderfully fresh flavor, try substituting spoonfuls of mild goat’s cheese.

Ingredients

For the labne:

• 1⁄4 tsp salt
• 500g Greek yogurt
• 4 tbsp chopped parsley

For the warm salad:

• 8 each baby parsnips, carrots and beetroots, scrubbed, trimmed and halved if thick
• 4 small banana shallots, peeled and halved
• 8 tbsp olive oil
• 1 tsp cumin seeds, lightly crushed
• 2 tbsp pomegranate molasses
• A squeeze of lemon juice
• 250g ready to eat (cooked)
• Puy lentils 
• 2 tbsp blanched almonds, toasted
• 1⁄2 a pomegranate, seeds only

Method

1. Salt the yogurt, pour it into a wide square of clean muslin, and wrap the excess linen around it.
2. Put in a wide, shallow dish, then press down with a small plate and an unopened can.
3. Drain and chill for a minimum of 8 hours and a maximum of 15 hours.
4. Unwrap the cheese and let it drain. Roll the dough into walnut-sized balls and coat them in the chopped parsley. If there is any parsley left over after garnishing the salad, add it to the lentils.

1. Salt the yogurt, pour it into a wide square of clean muslin, and wrap the excess linen around it.
2. Put in a wide, shallow dish, then press down with a small plate and an unopened can.
3. Drain and chill for a minimum of 8 hours and a maximum of 15 hours.
4. Unwrap the cheese and let it drain. Roll the dough into walnut-sized balls and coat them in the chopped parsley. If there is any parsley left over after garnishing the salad, add it to the lentils.
5. Make sure the oven is heated to 190 degrees Celsius (or Gas Mark 5) before you put anything in it.
6. Add two tablespoons of olive oil to a bowl and toss the parsnips, carrots, beets, and shallots. Spread in a roasting tin, then sprinkle with cumin seeds and seasoning.
7. Cook at a high temperature for about 50 minutes or until the edges are caramelized.
8. Blend the remaining olive oil with the pomegranate molasses, a few drops of fresh lemon juice, and salt and pepper to make the dressing.
9. Get the lentils nice and toasty in a small pan, then toss them with the roasted veggies and any remaining parsley in a bowl.
10. Distribute the salad among plates and drizzle with some of the dressing.
11. Add some extra dressing and sprinkle on the almonds, pomegranate seeds, and labne.

CHEDDAR & APPLE SCONES

Makes about 10

Use as croutons in a bowl of soup or as part of a plowman’s plate alongside cheese, chutney, and a crisp salad.

Ingredients

• 350g self-raising flour, plus extra for rolling
• A large pinch of salt
• 1 tsp baking powder
• 100g butter, softened
• 2 red apples, cored and diced
• 150g Cheddar cheese, coarsely grated
• 120ml milk, plus extra for brushing

Method

1. Make sure the oven is heated to 190 degrees Celsius (or Gas Mark 5) before you put anything in it.
2. Prepare a baking sheet with parchment paper.
3. Combine the flour, baking powder, and salt in a bowl through a sifter. Rub the butter into the flour mixture.
4. Combine the grated apples and 100g of Cheddar and stir.
5. Mix in just enough milk to make a dough that can be shaped, but don’t overwork, or the scones will be tough.
6. Roll out the dough on a floured surface to a thickness of about 5cm and cut into 4cm rounds. Spread them on the baking sheet, then top each with a layer of milk with the remaining cheese.
7. Prepare to bake for around 20 minutes or until golden and puffed.
8. Take out and set on a wire cooling rack.

CAULIFLOWER & STILTON GRATIN WITH A HAZELNUT TOPPING

Serves 4, or 6 as a side

This straightforward dish may stand alone as a main course with a peppery salad or complement a straight roast chicken.

Ingredients

For the gratin:

• 1 large cauliflower, trimmed and cut into florets (keep any good leaves)
• 100g kale, coarse stalks trimmed
• 300ml crème fraîche
• 75g Stilton, crumbled

For the topping:

• 50g ciabatta bread, stale if possible
• 30g hazelnuts, toasted and chopped
• 2 tbsp olive oil
• 1 tsp thyme leaves
• 25g Stilton

Method

1. Turn the oven on to 180 degrees and set the gas to 4.
2. Blanch the cauliflower and outer leaves for 3 minutes in boiling salted water.
3. The kale should be added and blanched for an additional 2 minutes. Rinse with cold water and let drain.
4. Scatter in a gratin dish of about average size.
5. Use a mini food processor to chop the ciabatta bread for finely topping. Hazelnuts, olive oil, thyme, and salt and pepper to taste.
6. Add 25 g of crumbled Stilton and mix well.
7. In a small saucepan, heat the crème fraîche until it just bubbles, then stirs in 75 g of Stilton and heat until the cheese is almost melted.
8. Season the vegetables, pour the cheese mixture over the top, and sprinkle with the topping.
9. Please put it in the oven and bake for 30 minutes until the top is brown and bubbling.

BAKED PEARS WITH FRESH RICOTTA, HONEY & PINE NUTS

Serves 4

The perfect winter pudding is because it’s not too heavy on sugar. You can use whatever kind of pear, but plump red pears will turn out the prettiest once cooked.

Ingredients

• 4 ripe red pears
• 2 tbsp honey
• 25g butter
• 4 rosemary sprigs
• A squeeze of lemon juice
• 100g fresh ricotta cheese
• 20g pine nuts, toasted in a dry pan
• 2 tbsp honey and rosemary, to serve

Method

1. Turn the oven on to 180 degrees and set the gas to 4.
2. Pears should be cored and a thin horizontal slice removed from the bottoms before being placed upright in a dish of the appropriate size.
3. Honey and butter should be drizzled over the top, and rosemary should be tucked in and around the two. Put some water and lemon juice in it.
4. Bake covered in foil for 35 minutes, or until the pears are tender but retain their form.
5. Serve with the pan juices, a dollop of ricotta, a sprinkle of toasted pine nuts, a drizzle of honey, and a sprig of rosemary, if desired.