Recipes

Cauliflower Soup with Blue Cheese and Venison Chorizo
Serves 4

200g peeled potatoes
1 white onion
400g cauliflower
1 bay leaf
Sprigs of fresh thyme
1 litre of hot vegetable or chicken stock
1 tbsp. olive oil
50g Claire Burt’s Blue Cheese
150ml double cream
1/3 of venison chorizo sausage from Great Glen Charcuterie
salt/pepper

Dice the potatoes and add to a large heavy-based saucepan. Add the sliced onion and the cauliflower after it has been broken up into florets. Fry the veg in the olive oil for 5 minutes until it has softened and gained some colour. Season and add the bay leaf and thyme before adding the hot stock. Place the lid on the saucepan and cook for 1 hour over a medium-low heat.

Once cooked the vegetables should be lovely and soft. Transfer, in batches if you need to, into a food processor and blitz until smooth. Transfer the soup back into the saucepan and add the cheese and double cream over a medium heat. Stir to make sure the cheese melts and if the mixture is too thick do not hesitate to add a little water/stock to loosen it up. Dice the chorizo and fry for 2 minutes.

Divide the soup into bowls and dress with the chorizo, black pepper, thyme leaves and a drizzle of double cream. Serve with crusty bread and an open fire.

Recipe by Kate Tighe

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Beetroot and Blue Cheese Orzotto
Serves 4

300g Orzo pasta
50g beetroot
Handful of fresh thyme
1 small red onion, sliced
2 cloves of garlic, finely chopped
1 knob of butter
800ml hot vegetable stock
50g Claire Burt’s blue cheese
Salt, pepper and olive oil

Preheat your oven to 180. Peel and dice your beetroot and place on a baking tray. Season with salt, pepper, and a few sprigs of fresh thyme. Drizzle with olive oil and roast for 40 minutes. When cooked, pour all the beetroot into food processor and blitz into a puree.

Fry the onion and garlic in a little olive oil in a heavy based saucepan. Add the butter and cook until soft. Season, add the pasta and the stock and turn down the heat. Simmer for 15 minutes or until the stock is fully absorbed. Stir in the beetroot puree and blue cheese. Serve with a few sprigs on thyme and freshly grated Parmesan. 

Recipe by Kate Tighe

Blue Cheese Crostini with Caramelised Figs

This Posh cheese on toast makes a great canape and is best suited to a glass of full-bodied red wine. Claire Burt’s blue cheese is the perfect ingredient in this indulgent recipe for its strength which is cut by the sweet figs and for its delectable texture when slightly warmed.

Makes 4

50g Claire Burt’s Blue Cheese
4 slices of crusty bread
2 figs
2 tbsp. caster sugar
A small knob of butter
2 tbsp. olive oil
Black pepper
A few sprigs of fresh thyme

Put a saucepan over a high heat and preheat the grill to 200. Slice the figs into thirds horizontally, discarding the pointed top. Dip them in sugar and put them in the hot pan. They should start to bubble after 2-3 minutes. Turn the heat down to medium and cook for a further 5 minutes, or until the underside goes caramel brown and sticky.

Toast the bread under the grill or in a toaster and place on a baking tray. Brush with a little olive oil on both sides. Top with slices of the blue cheese and pop under the hot grill for 3-5 minutes. Keep an eye on them to be sure they do not burn.

Top the bread with the figs and crack a little black pepper. Deglaze the pan with a small knob of butter, using a spatula to scrape up the remaining caramel. Pour a little of the butter over the crostini, and finish with thyme leaves.

Recipe by ‘Kate Tighe. Kate is a young food writer and recipe developer. She is one half of the award winning food and lifestyle blog “Ginseng & Thyme”. As a loyal Mancunion, Kate loves using local ingredients in her recipes, and she thinks that Burt’s Blue is one of the best examples of the highly quality of local produce available in Manchester.’

Rareburt

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.