...our cheeses are handmade by experienced cheese makers using traditional methods and family values
Reece's Cheshire Strawberry & Rocket Salad
Reece's Cheshire Strawberry &
Rocket Salad

Ingredients

50g bag rocket leaves
225g (8oz) strawberries
125g (4½oz) Cheshire cheese
40g (1½oz) chopped toasted hazelnuts

Dressing:
2 tbsp sunflower oil
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
½ tsp sugar
salt and pepper

Serve & Cook

Serves 4 as a starter
Prep time 10 minutes

Instructions

1. Divide the rocket leaves between four plates. Hull and slice the strawberries and scatter on top of the leaves. Simply crumble the Cheshire cheese on top.

2. Whisk the dressing ingredients together, drizzle over the salad then scatter the chopped nuts on the top.

If rocket is unavailable this salad will taste delicious with watercress or a small bag of mixed baby leaves.

Chicken breasts with Reece's Cheshire
cheese & pesto filling

Ingredients

4 skinless chicken breasts
8 slices streaky bacon
50g (2oz) Cheshire cheese
1 tbsp pesto


Serve & Cook

Serves 4
Cooking time 30 minutes

Instructions

1. Preheat oven 200°C, 400°F, gas mark 6. Make a pocket in the thickest part of each chicken breast with a sharp knife. Crumble the Cheshire cheese into a bowl, add the pesto and mix together, divide between the chicken breasts.

2. Run a knife along each slice of bacon to lengthen it a bit, wrap 2 slices around each piece of chicken, ensure the pocket of cheese is well covered by the bacon. Place on a lightly oiled baking tray and cook in the pre heated oven for approx 25-30mins until cooked through.

Serve cut into slices with the cheese oozing, accompanied by green beans and roasted cherry tomatoes. As an alternative to the bacon use slices of pancetta.