British cheese is among the best in the world right now and, while it is delightful eaten straight off a board, there are endless ways to use it in cooking too.
Here’s a recipe to try ...
Grilled cauliflower and blue cheese soup
1 medium cauliflower (approx 800g) broken into florets
350g onions, finely chopped
2 garlic cloves finely chopped
2tbsp olive oil
900ml semi-skimmed milk
500ml chicken stock
125g blue cheese in small lumps
Rocket to garnish
Heat the oil in a saucepan then add the onion and soften slightly. Add the cauliflower, garlic and rosemary. Cook for around 10 minutes, or until the onion is very soft and golden, stirring all the while.
Stir in the flour, milk and chicken stock. Season and bring to the boil. Cover and simmer gently for 30-35 minutes.
Cool the soup a little then puree in a blender. Return to the rinsed pan and reheat gently. Dilute, if necessary, with a little extra stock.
When ready to serve - the soup can be made to the this point the day before - turn the grill on high. Place the bowls in a roasting tin. Stir 50g of blue cheese into the soup and ladle into shallow, heatproof soup bowls (the bowls need to be quite full). Sprinkle the reserved cheese and a little paprika over the soup.
Boil a kettle of water and pour the hot water into the roasting tin around the base of the bowls to make a bain-marie. Carefully lift the roasting pan under the grill and cook for five to 10 minutes, or until the tops are golden and bubbling. Remove the roasting tin from the grill and lift the bowls out.