Recipes

40g butter, plus extra for greasing

40g plain flour

300ml whole milk

150g Bó Rua Farm cheddar

1 tsp dijon mustard

20g white breadcrumbs

4 large free-range eggs, seperated

A handful fresh parsley, finely chopped

1 tablespoon fresh thyme leaves

A sprinkle of chilli flakes

This recipe is a family favourite, while being marvellously simple and a little bit fancy. Serve with a tasty green salad and a sprinkle of dried chilli flakes.

1. Pre-heat the oven to 200’C and put the kettle on.
2. Melt the butter in a saucepan over a medium heat and stir in the flour. Continue to stir until a paste forms, which is called a roux. Then slowly whisk in the milk, whisking all the time until smooth. You now have a béchamal sauce.
3. Whisk in the grated Bó Rua Farm cheddar and Dijon mustard and finally the egg yolks. Once the cheese has melted into the suace and the consistency is smooth, stir the herbs through and remove from the heat.
4. Grease six small ramekins with butter and coat with breadcrumbs.
5. Whisk the egg whites until stiff and stir a couple of spoonfuls into the mixture to loosen it. Very slowly and gently fold in the remainder with a spatula. Divide the mixture between the ramekins.
6. Make a bain-marie by half filling a roasting tin with boiling water and place in the pre-heated oven. Place the soufflés in the bain-marie and bake for twelve minutes, until well risen and golden. Serve immediately and enjoy!

450g plain flour

1 level teaspoon salt

1 level teaspoon bread soda

400ml buttermilk

1 egg

75g grated Bó Rua Farm cheddar

These scones take just a few minutes to make. Depending on the size of your scones this recipe will make about a dozen.

1. Pre-heat the oven to 230’C.
2. Sieve the dry ingredients into a large bowl.
3. Make a well in the centre and pour most of the buttermilk in. Gently mix in the flour. The dough should be soft and not too wet and sticky. Add more buttermilk if neccessary. Turn out onto a well floured surface and wash and dry your hands.
4. Tidy up the dough and flip it over gently. Pat it into a round about 2.5cm tall. Cut or stamp into scones.
5. Beat the egg. Eggwash the tops of the scones, then sprinkle them with the grated Bó Rua cheddar.
6. Place the scones on a baking sheet.
7. Cook for 20 minutes.

1kg bramley apples – cored, peeled and diced

2 mediumonions – peeled and finely chopped

250g sultanas

500g light muscavodo sugar

500ml of cider vinegar

2 teaspoons of salt

1 teaspoon of mustard seeds

1 teaspoon of ground cloves

Half a teaspoon of ground ginger

Pinch of curry powder

Pinch of cinnamon

Serve this classic with a selection of your favourite cold meats and Bó Rua Farm cheddar. It is a must on any cheese board!

1. Combine all the ingredients in a large, heavy saucepan.
2. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for about an hour until thick and dark brown. It will reduce to about a third of the original volume.
3. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal. Mature for a few weeks before using.

Equal weights of cheese

Butter

Plain flour

Sesame seeds for coating.

These cheesy, buttery, crumbly biscuits are perfect with a glass of chilled white wine or sherry and a delicious recipe for using leftover bits of cheese.

1. Weigh the cheese and use equal amounts of butter and plain flour. 
2. Begin by grating the cheese. 
3. Cream the butter and stir in the flour and grated cheese. 
4. Form the dough into a roll about 4cm thick. 
5. Roll it in the sesame seeds to coat the exterior. 
6. Chill in the fridge for 1 to 2 hours, until solid. 
7. Preheat your oven to 250’C. 
8. Slice into rounds about 6mm thick. 
9. Arrange on a baking tray and cook in the preheated oven for approximately 5 minutes until golden brown.
10. Leave to cool for a few seconds, then transfer to a wire rack. 
11. Best eaten on day they are made as they soften quite quickly. 

The classic sauce for cauliflower cheese.

1. Pour 500ml milk into a large saucepan and add the plain flour and butter.
2. Turn the heat to medium and start to whisk the mixture. Keep whisking quickly as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken.
3. Whisk for another 2 minutess while the sauce bubbles then stir in the Bó Rua Farm cheddar until melted. Finally, add a dollop of Dijon Mustard.