To serve, arrange a quarter of melon, a portion of cheese and a helping of the salad on 4 individual plates. Season to taste with salt and coarsely crushed or ground black pepper. Sign each plate ...

Cook the sauce for a further 4 minutes and then crumble in the blue cheese. Allow the cheese to melt, stirring continuously for 1 minute. Season the sauce with a little white pepper. You don’t ...

Add the chopped mushroom stalks and pepper and cook until softened. Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms ...

Vigorously whisk in baking powder, then baking soda, 1 teaspoon salt, pepper and pepper flakes ... Drop 1 tablespoon cream cheese into each batter-filled well. Spoon a scant 2 teaspoons jelly ...

Pour into warm bowls and sprinkle with extra crumbled blue cheese. Melt the butter in a medium sized saucepan, add the leeks, potatoes and bay leaves. Season with salt and freshly ground pepper ...

Arrange the broccoli florets on a baking dish and season them with salt and cracked black pepper. 2. Drizzle 1 tbsp of pickling oil from the marinated ... To make the filling, mix together, the ...

Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds ... 1/4 teaspoon salt, and a good dash Tabasco hot pepper sauce. Divide about 2 cups mesclun salad greens among four ...

Large shavings of slow-roasted, marinated pork were the main event. Marinated in red chile adobo (with ancho chiles), chipotle chiles, spices and pineapple, the pieces were tender, with charred, ...