Roasted Quince, Stichelton, Leaves, Walnuts and Agave Syrup
I’ve recently discovered Stichelton cheese, an amazing creation. The story goes that regulations state Stilton has to be made with pasteurised milk. So Stichelton was invented using organic, unpasteurised milk. It is so creamy and delicious it goes really well with the gooey sweet quince.
Ingredients - serves 4 2 quince, cut into large wedges 100g Stichelton or your favourite blue cheese 100g salad leaves or baby spinach 50g walnuts Dash of olive oil 1 tbsp agave syrup
Method -preheat oven to 180°c
1) Roast the wedges with olive oil, salt and pepper for 30-40 minutes until soft and slightly caramelised. Allow to cool.
2) In a bowl, combine your leaves with the walnuts, agave, quince and cooking juices. Toss together, adjust seasoning and plate. Crumble the cheese over the top.
THE NATURAL COOK
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