It’s been a while since I posted a cheesy recipe on here but the lovely chaps at Wilde’s Cheese sent me away with such a mammoth cheese doggy-bag that I had two choices: use all the pieces to build a cheese igloo, or get my cooking cap on. As well as cheese, they also gave me a gorgeous bunch of wild garlic, the last of the season. I can only find wild leeks round here so this was a real treat. Searching for inspiration, I came across and slightly adapted this recipe, which seemed the perfect way to wed up some of my ingredients. The result was lovely, gritty cornbread, studded with melty bits of curd cheese. I halved the quantity of wild garlic in the recipe but even so it packs a punch, so probably not a great first date food. Fortunately, I am old and well past all that malarkey.
250g fine yellow cornmeal
50g gram flour
1 tbsp baking powder
½ tsp black pepper
½ teaspoon salt
100ml olive oil
80ml apple juice
50g wild garlic, chopped
100g soft curd cheese
30g grated parmesan
Preheat the oven to 200c/180 fan-assisted/gas mark 6. Butter a 25cm flan-case or similar-sized baking tin.
Mix all the dry ingredients together in a bowl.
Mix all the wet ingredients together and add to the dry ones, along with the wild garlic and the cheeses.
Mix well to form a batter and pour it all into the flan-case or tin.
Bake for about 30 minutes, or until the middle is set. Leave to cool and cut into slices. Serve it with soup or chunky chilli.