Canadian Bacon and Blue Cheese Flan
North America meets North England in this Bacon and Blue Cheese Flan, as we use Canadian Maple Bacon and Yorkshire Blue. One is sweet and tender, the other is salty and adds smoothness. Together, world-class.
Cheese and Spring Onion Biscuits
These Cheese and Spring Onion Biscuits are American style ‘biscuits’, a bit more like a scone. Ideal if you’re making a thanksgiving dinner!
Roasted Beetroot Salad and Walnuts and Dazel Ash Log
Roasted beetroot is delicious warm and just out of the oven. We pair it with Dazel Ash Log goat’s cheese and walnuts in rocket salad, with a balsamic glaze.
Country Garden Chutney and Cheese Scones
These Chutney and Cheese Scones actually combine the chutney and cheese before cooking. They come out crispy and golden with gorgeous chunks of fruit and sweet vegetables in every bite.
Pont l’Evêque Potato Gratin
Pont l’Evêque Potato Gratin is an excellent winter dish, served with grilled meat and steamed green vegetables. Get the fire roaring, crack open a bottle of red and invite your friends around.
Camembert Calvados Brandy Tart
For this Camembert Calvados Brandy Tart use ready-rolled shortcrust pastry and Tracklements Apple & Cider Brandy Chutney to make a quick and easy mid-week dinner.
Fruit Cheese Board
Tracklements Fruit Cheeses are set, pure fruit preserves. They come in three different flavours each with an intense fruity taste, and are perfect for the cheeseboard. Here’s how to make one.
Goats’ Cheese Toasts with Sticky Fig Relish
Goats’ Cheese Toasts make a truly simple yet delicious lunch. Bocconcino di Langa is our choice of goat’s cheese as it’ll melt just enough to still offer firmness. Paired with Sticky fig relish for extra tang.
Little Lepe Puff Pastry Parcels
Best served warm, these Little Lepe Puff Pastry Parcels offer a bite of heaven with creamy smooth goat’s cheese and a punch of sweet sticky fig relish. We’ve adapted the original recipe as four just didn’t seem enough to us, but then 12 won’t last long either!