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Cheese.

by Now Then Sheffield

RECIPE BY ANDY SWINSCOE, COURTYARD DAIRY.

Serves 4, or 8 as a starter.

This tart is lovely for a lunch, or serve with boiled new potatoes and dressed salad for a more substantial meal. You’ll need an 8-inch tart tin.

Pastry:
170g plain flour
85g butter
Salt
Cold water

Filling:
900g leeks
170g Dale End Cheddar
2 whole eggs
1 egg yolk
250ml double cream
Salt and pepper
Olive oil

To make the pastry, rub the flour with the butter until you have a breadcrumb texture. Add enough water to bind into a dough and chill for at least half an hour.

Clean and cut the leeks into rounds and cook in a frying pan with a small amount of olive oil. Cook the leeks for about 10 minutes on a low heat or until they are soft. Allow to cool then mix in a bowl the grated Dale End Cheddar, eggs, cream and salt and pepper.

Line an 8-inch buttered tart tin with the pastry and bake blind in a pre-heated oven at 180°C for 15-20 minutes. Carefully pour in the filling and bake for a further 30 minutes until it has set.

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RECIPE BY CASSIE KILL.

Serves 1-2 people as a starter

4 fresh figs, halved with stems removed
50g blue cheese, crumbled (Yorkshire Blue works well)
1-2 tbsps honey

Heat the oven to 175°C. Wash and de-stem the figs. Place them on a baking sheet with the skin down. Drizzle each with honey and roast for 10 minutes.

Remove from oven and top with a few blue cheese pieces per fig. Return to the oven for another 2-3 minutes, or until the cheese starts to soften. Let the figs cool for a few minutes. Serve with crackers if desired.

Cooking by Freddie Bates.
Photo by Sara Hill.

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by Now Then Sheffield

Next article in issue 67

Hollie McNish / Helen Mort / Moniza Alvi.

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 One frost-rich, half-invented night,
a moonbeam like a Sheffield knife
cuts through to Brearley in the dark
enchanted by his cast-out work:

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