A couple of weeks ago, I had the honour of judging at the Global Cheese Awards, situated in Somerset, the Cheddar heartlands. It was pretty intimidating, judging alongside people who had worked in the dairy industry for decades, I can tell you, but I don’t think I made too bigger fool of myself. Whilst I was there, I had the pleasure of bumping into some of the Barber family, who I’ve visited and written about before (here and here). They very kindly sent me on my way with a bumper bag of Cheddar, which gave me the perfect excuse to try out this recipe, which has been on my mind for a while.
Tag Archives: vegetarian
The origins of this recipe lie in stupidity. Last year, I grew pumpkins for the first time, a huge French variety called Rouge Vif d’Etampes. I also sowed green and yellow courgettes but, being highly disorganised, I got all my plants mixed up. Strange, round yellow balls began to grow which didn’t look at all like orange pumpkins or yellow courgettes. We picked them and they were delicious anyway, so I just assumed there had been a mix up with the seed suppliers and they had sent me summer squash instead.
I once got to be a cheese judge at a proper cheese show. I didn’t write about it at the time because I was a (very) last minute stand-in and so felt like a bit of a fraud. Plus, I didn’t take any photos because I was too busy trying to appear competent. I learned a lot that day but most of all I learned that tasting more than a dozen, uncooked, salty varieties of halloumi is not in any way a pleasant task. So, I present today’s cheese grilled and garnished, rather than in its raw and naked state. Any other way still makes me shudder.
One of my favourite blogs is Mrs Portly’s Kitchen. If you haven’t come across it before, do check it out for a wealth of local, seasonal and also more exotic recipes. I do, however, have one criticism of its author, Linda, and that is her point-blank refusal to cook and write about Stargazy Pie. For those unfamiliar with the dish, it’s a Cornish speciality, renowned for the fact that the heads of the baked pilchards poke out through the pastry. You can see photos of it here, as well as read about the legend of heroic fisherman Tom Bawcock, who is said to have inspired the dish.