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 ...

Rolling it in parsley adds fresh flavor. If you don't love parsley, this can be served rolled in nuts or alongside pepper ...

As Britain’s best-known blue cheese (also widely regarded as one ... Now add the stock with one teaspoon salt and a generous grind of black pepper. Bring to the boil, cover and place in the ...

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 ...

Arrange lettuce wedges on a platter or individual plates and season with a pinch each of salt and pepper. Pour a good amount of blue-cheese dressing over top and sprinkle generously with ...

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 ...

Season to taste with salt and pepper (do not refrigerate). Core the pears, but do not peel. Cut them into thin lengthwise slices, and toss in a bowl with lemon juice. Add the lettuce, cheese ...

Then crumble blue cheese into the filling mixture, add chopped garlic chives and mix them well ... To make a spring onion relish, mix together marinated green olives, halved cherry tomatoes, cracked ...