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Sunday, 15 January 2012

Planning your summer holiday for 2012?... Why not come and visit us in the Heart of Cheddar.

Somerset has so much to offer with attractions like Cheddar Gorge, The beautiful Mendip Hills and Wookey Hole Caves just a stone’s throw away, we've got everything for your sunny holiday right on our doorstep!

If that’s not convincing enough - take a look at 12 special things that make Somerset Sparkle...

We are back! Its time to get cooking...

Saturday, 14 January 2012

Now Christmas is over and we are now in the New Year, we thought we would kick start your new year by posting some of our favourite Cheddar Cheese Recipes, made by some of our favourite people!

Today is Saturday! Its time to get some top Cheddar Cheese recipes from our friends at the Saturday Kitchen...All cheeses in the recipes can be bought from our online shop, or from our farmshop in Cheddar, Somerset.

Take a look at this delicious soup for starters...

Butternut squash soup with poached egg persillade and cheddar

Take butternut squash soup to the next level with Glyn Purnell’s delicious recipe.


For the soup
For the persillade
  • small bunch of sage, parsley, chervil and tarragon
  • 2 garlic cloves, finely chopped
  • 2 banana shallots, finely chopped

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Sprinkle some salt onto a baking tray and place the butternut squash on top. Roast in the oven for 30 minutes, or until soft. Once cool enough to handle, chop the squash into fine dice, discarding the seeds. Reserve one quarter of the chopped squash for garnish.
  3. Heat a saucepan until hot, add the olive oil then the roasted squash, carrot, shallot, garlic, thyme, bay leaf and sage and fry for 4-5 minutes. Cover with the stock, bring to a simmer and cook for 10 minutes, or until the vegetables have softened.
  4. Season with salt and freshly ground black pepper. Blend in a food processer until smooth and pass the mixture through a fine sieve into a clean saucepan.
  5. Poach the egg yolkss in a pan of simmering water at 65C-70C/150F-160F. Remove with a slotted spoon and set aside to drain on kitchen paper.
  6. For the persillade, mix the herbs, garlic and shallots together until well combined.
  7. To serve, place the egg yolks in flat soup bowls. Shave the cheddar with a potato peeler. Place the cheese over the yolk and sprinkle with the persillade. Place the reserved squash around the egg yolk then pour the soup around the edge and serve.

 To find more delicious recipes and find out how to create them, follow the link below...