2 ripe pears
100g (3½oz) Whitefriars Cheshire cheese
25g (1oz) walnuts
2 handfuls of assorted salad leaves
For the dressing:
3 tbsp sweet pear cider
1 tbsp olive oil
1 tsp wholegrain mustard
squeeze of lemon juice
Serve & Cook
Prep time 15 minutes
1.Cut the pear into thin slices, removing the pips and core. Cut the Whitefriars Cheshire cheese into small slices. Place the salad leaves in a large serving bowl, top with the pear slices, cheese and walnuts.
2. To make the dressing, mix the cider, oil and mustard until combined add a squeeze of lemon juice to taste, toss into the salad.
Serve as a delicious summer salad with crusty bread, this also makes a very easy starter.
4 pork chops
knob of butter
50g (2oz) Whitefriars Cheshire cheese
Serve & Cook
Cooking time 30 minutes
1. Griddle or grill the pork chops for approx 7-10 mins each side until cooked through.
2. Core the apples, leaving the skin on, cut into rounds. Heat the butter in a frying pan, add the apple slices and cook gently until golden on both sides.
3. Cut the Whitefriars Cheshire cheese into 4 slices, place on top of the pork chops, grill until melted. Top with the apple slices, sprinkle with chopped sage.
Serve with a rocket salad or green beans and baked potatoes.