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risotto with Parmesan cheese and white wine - Ryan Ranby 

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risotto with Parmesan cheese and white wine - Ryan Ranby 

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Ingredients

4 chicken breasts, boned and skinned

calorie controlled cooking oil spray

1 medium onion, thinly sliced

2 garlic cloves, crushed

400g tin chopped tomatoes

3 tbsp tomato purée

1½ tsp dried oregano

85g/3oz pitted green or black olives

2 x 125g packs reduced fat mozzarella, sliced and drained on kitchen paper

For the butter bean mash

calorie controlled cooking oil spray

1 medium onion, finely chopped

1 garlic clove, crushed

2 x 400g tin butter beans, drained

good squeeze lemon juice

sea salt and freshly ground black pepper

Method

1. Season the chicken breasts with salt and pepper. Spray a large, deep non-stick flameproof frying pan or sauté pan with oil and place over a high heat. Cook the chicken on each side for 3 minutes or until lightly browned. Transfer to a plate.

2. Reduce the heat to low, spray a little more cooking oil into the pan and cook the onion for 4-5 minutes, stirring until softened and lightly browned. Add the garlic and cook for a few seconds.

3. Pour in the tomatoes. Stir in the tomato purée, oregano, olives and 300ml/10fl oz cold water. Bring to the boil and cook for 5 minutes, stirring regularly. Reduce the heat to a gentle simmer and add the chicken. Cook for 10 minutes, stirring occasionally, until the chicken is tender and cooked through. Season to taste.

4. Preheat the grill to its hottest setting. Top the chicken and sauce with the sliced mozzarella. Sprinkle with ground black pepper. Place under the hot grill and cook for 2-3 minutes or until the cheese melts.

5. For the butter bean mash, spray a small non-stick saucepan with cooking oil and place over a medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 further minute.

6. Put the beans in a food processor with 100ml/3½fl oz water, a good pinch of salt and pepper. Add the cooked onion and garlic and blend to a thick purée. Spoon back in to the saucepan and heat, stirring constantly until hot. Add a good squeeze of lemon and season to taste.

7. Divide the butterbean mash between 4 plates and add the chicken and sauce. Serve with freshly cooked vegetables or salad.

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Quiche Lorraine with Gruyère and chive flowers - Amy hughes 

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Quiche Lorraine with Gruyère and chive flowers - Amy hughes 

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http://www.bbc.co.uk/food/recipes/gruyre_and_chive_flower_97220

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Mozzarella chicken with butter bean mash

http://www.bbc.co.uk/food/recipes/mozzarella_chicken_with_82882

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500g of frozen mixed berries
150g red cheery jam
300-350g madiera cake roughly cut into 3cm cubes
500ml tub custard
250g mascapone cheese
5 tbsp caster sugar
400ml double cream
4 tbsp of cherry
Grated chocolate for decor

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75 g Cheshire cheese, grated

1 rounded tablespoon of freshly cut chives

175 g self-raising flour

½ level teaspoon mustard powder

½ level teaspoon salt

good pinch of cayenne

25 g butter

1 large egg
2½-3 tablespoons buttermilk

For the tops:

25 g Cheshire cheese, grated

a little bit milk for brushing

good pinch cayenne

Start by sifting the flour into a bowl, holding the sieve up quite high to give the flour an airing, then add the mustard, salt and one really good pinch of cayenne.

Mix them in thoroughly, then rub the butter in, using your fingertips, until it's all crumbly. Now mix in the 3 oz (75 g) grated cheese along with the freshly snipped chives. Next, beat the egg with 2½ tablespoons buttermilk and gradually add it to the dry ingredients, mixing first with a knife then with your hands to make a soft dough – if it seems a little dry add another ½ tablespoon of buttermilk or enough to make a soft smooth dough that will leave the bowl clean. It's important not to overwork the dough or the scones will be heavy.

Now roll it out as evenly as possible to around 1 inch (2.5 cm) thick – be very careful not to roll the dough out too thinly. The secret of well-risen scones is to start off with a thickness no less than an inch. Then using a fluted cutter, cut out 6 scones. You may need to re-roll the dough to cut out all six.

Now place them on the well-greased baking sheet, brush the tops with milk, then sprinkle the rest of the grated cheese on top of each scone, along with a faint sprinkling of cayenne.

Bake them on a high shelf for about 15-20 minutes until the scones are risen and golden brown. Then cool a little on a wire rack, but serve warm, spread with lots of butter.

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The cheese and potato dish 'Potatis Gratäng' is a traditional Scandinavian dish. It is made out of 0.5mm thick potato slices, a special mix of herbs and spices, White Peper, Cream and Cheddar or Edam. It can be made with multiple of different cheeses but Cheddar, Edam or 'Svensk Hushålls ost' is the tradition. You could include finely chopped parsley for more flavour and colour. But, traditionally it is served with 'Fläsklägg' or by its own and boiled or pan fried vegetables such as Carrots, Broccoli and coliflower. It has a neutral flavour but a kick of potatoes and cheese mainly. The white Peper helps to lift the strong flavours of the mixed spices and herbs so it is not as intense.

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This is a really simple recipe which can be used with many different meals.
To start Pre-heat an oven at 180*C. Leaving the Camembert in the wooden box or baking pot that it came in, slice the top of the cheese with a light cross, finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips, add either a little olive oil or white wine to the top of the cheese and bake for 15-20 minutes, until the cheese is gooey. Serve with toasted bread.

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Roasted Vegetable Stack with Griddled Halloumi Cheese - Ffion Thorne 

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Roasted Vegetable Stack with Griddled Halloumi Cheese - Ffion Thorne 

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This recipe will be very good served as a vegetarian dish.
In this recipe, the halloumi cheese is sliced lengthways and is cooked by placing the cheese slices over medium heat on a griddle pan and cooked and turned for 20-30 seconds each side.
To serve the cheese slices are placed in the middle of the plate with the vegetables and dressing on top with another halloumi slice on top of the vegetable stack.
The halloumi in theory acts like a burger bun with vegetables as the fillings.

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Camembert wrapped in Serrano ham and brioche bread.

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Camembert wrapped in Serrano ham and brioche bread.

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Was meant to be brie wrapped in prosciutto however I could not find a round brie so made changes with the cheese and ham. Here is where I got my inspiration from - https://www.bbcgoodfood.com/recipes/1803634/brie-wrapped-in-prosciutto-and-brioche
I had some left over brioche bread so used that by wrapping it around mozzarella and made 3 mozzarella balls.
(On the first photo in the background you can see my Glamorgan sausages... the remaining two of my Glamorgan sausages)..
I used a total of 3 cheeses!