...our cheeses are handmade by experienced cheese makers using traditional methods and family values
Roasted vegetable pasta with Reece's Cheshire cheese sauce
Roasted vegetable pasta with Reece's Cheshire cheese sauce

Ingredients

1 red pepper
1 yellow pepper
1 red onion
1 courgette
1 tbsp olive oil
400g fresh penne pasta
250ml half fat crème fraiche
75g (2.5oz) Cheshire cheese
French parsley/basil to decorate


Serve & Cook

Serves 4
Cooking time 20 minutes

Instructions

1.Core, de-seed and quarter the peppers, peel and cut the onion into wedges, slice the courgette, toss the vegetables in the olive oil, griddle or oven roast until softened and lightly charred, cut the pepper into slices.

2. Cook the pasta according to pack directions, drain, reserving a little of the water. Grate the Cheshire cheese, stir the crème fraiche, 50g 2oz of the cheese and a little of the reserved water into the hot pasta until coated in a smooth sauce, season to taste.

3. Top with the roasted vegetables, sprinkle with torn herbs and serve with the remaining cheese sprinkled over.

Reece's Cheshire
Cheese Rarebit

Ingredients

100g (3½oz) Cheshire cheese
3 tbsps Old Tom beer
½ tsp English mustard
½ tsp Worcestershire sauce
250g ripe cherry tomatoes
2 slices crusty bread


Serve & Cook

Serves 2
Cooking time 10 minutes

Instructions

1. Grate the Cheshire cheese, place in a bowl and mix in the beer, mustard and Worcestershire sauce.

2. Toast the bread on both sides; divide the cheese mixture between the slices. Place under a hot grill until beginning to turn golden and melted. Grill bunches of cherry tomatoes at the same time until softened and slightly charred.

Serve as a perfect snack or lunch with a glass of Old Tom. Apple slices, spicy chutneys and onion marmalade make a tasty accompaniment.