Perl las, a Welsh blue cheese, and Cobb nut salad

Once I was home from the Cotswolds I could not wait to try and make something from the Welsh blue cheese, Perl las that I picked up in the farm shop. It has dark blue veins, is quite a firm blue cheese and has a salty, tangy flavour, strong but not overpowering. Whilst driving through … Continue reading

Toasted Cobb nut stuffed Lambs Belly with veg bake

After my lamb crackling adventure I have been trying to think of other ways to cook it and I read a recipe with lamb belly comfit. I didn’t want to buy goose fat or beef dripping but decided to use olive oil instead. I asked the butcher to remove the bones and trim the belly … Continue reading