400 gr. Digestive biscuits (HobNobs work well too)

200 gr. Vegan margarine melted

1 tub Bute Island Foods Original Creamy Sheese

300 ml vegan cream whipped

100 gr. Caster sugar

Grated rind of 1 lemon

2 tbls agar agar flakes

150 gr. Vegan dark chocolate

1   Crush digestive biscuits with a blender and mix with the melted margarine. Put into a round flan tin with removable bottom 25cm/10”.  Pat the mixture down firmly to make a base. Put in the fridge whilst making the filling.

2    Beat the Sheese in a non-stick saucepan until creamy, sprinkle the agar flakes over the Sheese and stir. Bring to a simmer stirring occasionally until the flakes dissolve.

3   Meanwhile melt the chocolate. Whip the cream, sugar and lemon rind until it is thick. Add the melted chocolate and Sheese mixture and whip together.

4   Fill the flan with the mixture and place in a preheated oven 160c for 30 min.

5   Chill well before serving, take the cake out of the tin and decorate. This is wonderful, very rich and delicious. Served sliced, sprinkled with a little sieved icing sugar, with a few slices of kiwi fruit.

Alternatively, if you want a really deep Torte, try using a smaller flan tin and cook for an extra 10/15 min until the top is firm.

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WHAT YOU NEED

2 Medium onions

2 Table spoons vegetable oil

4 Small potatoes

2 Large head of broccoli

1 Pack of Blue Style Sheese grated

3 Pints of vegetable stock

Salt and pepper to taste

1   Peel and finely chop the onions, peel and dice the potatoes. Chop the broccoli including the stalks.

2   Fry the onions for a few minutes in a large pan until soft. Add the chopped potato, broccoli and stock. Bring to the boil and cook for 15-20 minutes until the vegetables are soft.

3   Take off the heat and stir in grated Blue Sheese. Allow to cool a little and then liquidise.

4   Return to the pan, adding a little soya milk if required. Warm through and season to taste.

 Serve with warm crusty baguettes.

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1 Large aubergine, sliced lengthways into 7 lengths.

2 Table spoons of sunflower oil

1 clove of garlic (crushed)

1 Tea spoon dried chilli

2 Table spoons of balsamic vinegar

1 Table spoon sugar

Oil for frying

½ Packet of Smoked Cheddar Style Sheese cut into 7 sticks

7 Fresh coriander leaves

1 Small fresh chilli de-seeded and sliced lengthways

1   Mix together the sunflower oil, garlic, dried chilli and vinegar and brush onto the aubergine slices. Leave to marinate for half and hour.

2   Then fry the aubergine slices on both sides until slightly caramelised. Leave to cool.

 3   Next take an aubergine slice, and place a coriander leaf, a slice of fresh chilli and a stick of Smoked Cheddar Sheese at one end. Roll up the aubergine, wrapping the Sheese, chilli and coriander inside.

 Secure with a cocktail stick and serve at room temperature.

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2 oz Soya flour

4 oz Wholemeal flour

2 tbsp Vegetable oil

13 fl oz Soya milk

Pinch of baking powder

Pinch salt

2 large leeks - washed

½ pkt Mozzarella Style Sheese (grated)

½ pkt Strong Cheddar Style Sheese (grated)

Oil for frying

HOW TO DO IT

1   Sieve flours, baking powder and salt into a large bowl. Add the oil and

whisk in the milk. Allow to stand for 10-15 min.

2   Dice the leeks, then steam or boil for 8-10 min. until soft. Drain well and mix in 2/3 of both Sheeses. Now preheat your grill.

3   Heat oil in a frying pan, add 2 large tablespoons of batter mix (depending on size of pan) and spread across the pan, fry until lightly brown, turn over and fry for a further 30-40 seconds. Repeat and stack pancakes on a plate when cooked.

4   Add the Sheesy leek filling and roll pancakes up, top with the remaining Sheese and pop under the grill for 1-2 min.

 Delicious served with a jacket potato, on a cold winters night, or with a salad in the summer.

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4 Large baking potatoes

1 tub Creamy Sheese with Chives, or any Sheese of your choice,

(grate hard Sheese first).

2 Small red onions finely chopped

2 teaspoons of Dijon Mustard

Freshly ground black pepped

Slice of tomato (optional)

HOW TO DO IT

1   Bake potatoes at 180°c until cooked through. To save time, microwave for 5 min or so first, then finish off in the oven.

2   Cut the top off the potatoes and scoop out flesh. Mix the potato flesh with the other ingredients and spoon (or pipe) back into the potatoes.

3   Top with sliced tomato and return to the oven for approx. 20 min until golden brown.

 Serve with salads or steamed vegetables.

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Serves 2 - 4

WHAT YOU NEED

For the 12" pizza base:

400g self raising flour

100g Vegan margarine 

280ml soya milk

2 tablespoons of salad herbs    

Fine sea salt and ground black pepper to season

(or use lemon salt, rainbow pepper grinder - or one of the really good pizza grinders that are on sale in most supermarkets)

FOR THE TOPPING

350g tinned chopped tomatoes

1½ red onions (cut into strips)

1 clove of garlic (crushed - or chopped finely)

140g Strong or Medium Cheddar Sheese (grated)   

55g pickled peppers (assorted colours)

75g button mushrooms (tinned for ease)

75g Mozzarella Sheese (grated straight out of the fridge)

75g Original Creamy Sheese (or the Creamy Sheese of your choice)

black pitted olives for decoration

5 tablespoons of olive oil

salad herbs for decoration

paprika for sprinkling (decoration)

fine sea salt & ground black pepper to taste                                                                                  

                        Pizza slice with Mozzarella Sheese salad

HOW TO DO IT

1  Making the sauce: sweat the onions in some olive oil with the crushed garlic. Add the tomatoes and simmer for 3 min. Thicken the sauce with the grated Strong Cheddar Sheese and simmer for two min.  Season to taste. Let the sauce cool.

 2  Making the base: sieve the flour in a bowl and add the vegetable margarine. Rub the margarine and flour together. Slowly add the soya milk, salt, pepper and salad herbs. Mix well and make a dough. Roll out and lay the dough in a greased pizza tin. Brush the edges of the pizza base with olive oil and prick the base with a fork several times. Let the base rest for 10-15 min if you want deep-pan, or go straight to 3  if you want a thin crust.

3  Putting the pizza together: spread the Original creamy Sheese onto the base 2cm from the edge. Cover the Creamy Sheese with the tomato sauce. Decorate with peppers, mushrooms, olives, salad herbs and grated Mozzarella Sheese. Finally, drizzle olive oil over the pizza and sprinkle paprika over the Sheese. Season to taste. 

4  Place the pizza in a hot oven 220C/430F. Bake for about 18-20min until the dough is crisp and the topping is cooked. Finish off under the grill (or broiler) to get that real crispy golden finish.

Serve with a tossed mixed salad of sprouted beans, rocket, lolla rossa & oak leaf lettuce, some handfuls of basil, and broad leafed parsley. Chop some avocado over the top - lightly drizzle chilli-infused olive oil over everything. Finally, squeeze a lime over the salad - and if you are sharing the pizza with friends - try some cracked pepper potato wedges on the side.                                                               

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                                                  fresh out of the oven

                                                  Tomato pizza with rocket

WHAT YOU NEED

1 ciabatta loaf

1 tub of Cheddar style spread

1 Medium Cheddar Sheese for grating

20 stoned black olives

4 spring onions

1 bottle of garlic-infused olive oil (for drizzling)

10 cherry tomatoes (cut in half)

1 pizza seasoning grinder

2 teaspoons of paprika for sprinkling

Some fine sea salt and ground black pepper for seasoning

A handful of Greek basil (or marjoram) for garnishing

1  Cut the ciabatta loaf in half (lengthways). Brush with olive oil all over. Grill until lightly brown both sides.

2  Spread the Cheddar style Creamy Sheese thickly on the cut sides of the loaf. Grate the Medium Cheddar style Sheese over the Creamy Sheese. Arrange the olives and tomatoes - pizza style - amongst the grated Sheese. Teaspoon some more Creamy Sheese between the olives and tomatoes (see picture).

3  Drizzle olive oil over everything, sprinkle the chopped spring onions. Finally season and decorate with the pizza grinder, black pepper, paprika and sea salt. Grill until golden brown.

Serve with a nice mixed leaf salad - lots of rocket and baby spinach, pour a little balsamic vinegar over the tossed leaves -  then drench with lemon juice. Delicious.                     Back to top of page

                                                       golden brown

WHAT YOU NEED

10oz Macaroni

A pan of boiling salty water (for cooking the Macaroni)

Quarter of a cup of olive oil

Half a tub of Cheddar style Spread (or the Creamy Sheese of your choice – they all work equally well)

Half a Strong Cheddar Sheese grated (or Mozzarella - any of the hard Sheese styles work - giving the dish their unique flavour - Smoked Cheddar is especially good)

Half a Medium Cheddar Sheese grated

4 cups of Soya milk (sweetened makes it more like a real cheese mac')

Fine sea salt and ground black pepper to taste

Garlic-infused olive oil for drizzling

Some Greek Basil, or your favourite herb to garnish before serving (marjoram, parsley, coriander, oregano - all work too)

Other pasta shapes work just as well as Macaroni in this dish - Cannelloni (tubes), Fusilloni (spirals), Rigatoni (tubes)

                                                                  Mac' & Sheese

1  Cook the macaroni in the boiling salted water for approx 8-10 minutes, or until al dente (still with a bite - a little firm). Drain and set aside in an oven-proof dish.

2  The sauce: Add the quarter cup of olive oil to a pan and gently heat, as if you were making a roux. Gradually add the grated Strong Cheddar – stirring constantly - so that the Sheese melts into the olive oil. Then do the same with the Cheddar style spread. Then slowly add the soya milk. Keep whisking ingredients into the olive oil.

3  Season the sauce to taste with some sea salt and black pepper. Pour the sauce over the cooked macaroni in the oven- proof dish, mixing well so that all the macaroni is completely covered.

4  Decorate the top with the Medium Cheddar Sheese, then drizzle some olive all over, and sprinkle with paprika powder (this helps to achieve that wonderful golden brown affect).

5  Bake in a preheated oven at 375ºF for about 15 minutes. Remove from the oven and place under a grill (or broiler) until the top of the dish is golden brown. Decorate with the fresh herbs and serve with a mixed leaf and tomato salad.

Options

This is a very flexible recipe – and what quantities you use will depend upon your personal taste. If you want it really Sheesy then use a whole tub of Cheddar Style spread - or add a teaspoon of English mustard when you are making the sauce, or a teaspoon of Marmite - for a really strong cheesy bite.

Some gently fried onion added to the sauce is very nice. Traditionally the cheese used to make Macaroni cheese is quite sweet, so don’t be afraid of using sweetened soya milk. If you like the top really crispy then sprinkle some olive-oil- drizzled bread crumbs all over before grilling.

History of the dish

Macaroni cheese, known as, 'Mac and cheese' in America, is thought to be originally from the Southern states, and is considered soul food. More often than not it is eaten as a side dish - like mashed potato - at family dinners and big occasions, like Thanksgiving. The popular urban myth is that one of America's founding fathers, Thomas Jefferson, created the dish.

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                                                     fresh out of the oven

WHAT YOU NEED

Half a Blue style Sheese

1 Large clove of garlic skinned and finely chopped

Approx, a quarter teaspoon of fine sea salt (to taste)

The juice of half a lemon or lime

1 Tablespoon of balsamic vinegar

2 Tablespoons of basil-infused olive oil

Half a tub of Original Creamy Sheese (Garlic & Herb, Chives in Creamy Sheese and Cheddar Spread work equally well)

3 Heaped tablespoons of Vegan mayonnaise

1 Cup of soya milk

A generous handful of toasted pine nuts

Fresh basil leaves for garnishing (or your favourite herb)

Ground black pepper to season

Crouton Ingredients:

Two slices of airy rustic bread – spread with Vegan margarine

Olive oil to fry the croutons

Pizza seasoning grinder

If you are allergic to gluten then why not try frying some silken tofu as a substitute for the croutons - or some cubes of fresh pear.

                Blue Sheese dressing and crispy crouton salad

HOW YOU DO IT

1  Put the garlic, salt, lime (or lemon juice) into a blender with the oil, half of the soya milk and balsamic vinegar with the Vegan mayonnaise, Original Creamy Sheese and Blue Sheese – then blend until you have a well mixed dressing. You might find that you need to add a little more soya milk – depending on what consistency you like (if you are making it as a dip use less).

2  Crouton Preparation. Cut two slices of nice soft rustic bread, which has plenty of air in it. Apply a nice Vegan Margarine to both sides of the bread. Cut into big, generous crouton squares (or use tofu if your allergic to gluten). Heat up a little olive oil in a frying pan. Fry the bread gently – turning as each side becomes golden brown. You might need to drizzle some more olive oil over the croutons from time to time. Once the croutons are almost done – grind some pizza seasoning over them.

4  Serve (see photo). Pour the Blue Sheese dressing over a mixed green salad with the big rustic croutons. Garnish with the toasted pine nuts and some fresh basil. Or alternatively: pour over a jacket potato. Or mix through some freshly cooked pasta.

This dressing will also serve as a dip for tortillas, sliced vegetables (like celery and baby carrots, finely cut strips of fennel bulb. Or deep fried sweet potato chips), or crisps.

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WHAT YOU NEED

For the Hummus:

2 large ripe avocados

1 tin of chick peas

1 tub of Garlic and Herb Creamy Sheese

The juice of 1 lemon

Fine sea salt and milled black pepper

2 tablespoons of olive oil

For the Bruschetta:

1 granary French stick (or the bread of your choice, traditionally Ciabatta)

2 cloves of garlic (peeled)

A bottle of good extra virgin olive oil

HOW YOU DO IT

Hummus:

1  Put the drained tin of chick peas, lemon juice and olive oil into a blender and mix for a few minutes.

2  Skin and de-stone your avocados, then scoop out the flesh with a teaspoon and put into the blender. Add the Garlic and Herb Creamy Sheese, and blend for a couple more minutes until everything is mixed into a paste.

3  Taste and season with sea salt and ground black pepper. To make the hummus less thick just add more lemon juice.

The hummus is perfect for a party dip – great for dipping tortilla chips into, baby carrot slices or celery (it’s also great as an alternative to peanut butter for kids).

Bruschetta:

1  Cut your bread depending on the occasion. I’ve prepared mine (see the photo) for 6 hungry people looking for their lunch, and chosen to present them as a tasty alternative to a sandwich. If you are making the Bruschetta as canapés for a party – then cut the bread into discs (across the width of the French or Ciabatta loaves).

2  Brush your bread with the olive oil, then toast under a hot grill (or bake in the oven).

3  Once crispy and golden brown, rub your garlic clove into both sides. If you’re short on time use garlic salt, it works just as well, it’s just less fun.

                                                 fresh out from the grill

PRESENTATION

4  Lavish the avocado hummus onto the Bruschetta (see pictures on the right). I've decorated mine with sweet red pepper slices and Greek basil (because the leaves are tiny and full of flavour).

For canapés you can let your imagination run wild.

5  Finally, decorate the top as you like: chopped cubes of tomato look nice as a topping, almond stuffed olives, or little fried mushrooms. Roasted pine nuts are delicious and wonderfully savoury. I fry mine in a pan with some sea salt and balsamic vinegar. Some grated Smoked Cheddar style Sheese gives an added dimension too. If you want some spicier hummus, use the Mexican style Creamy Sheese and add a little tomato puree when blending. If you want more of a distinctive hummus flavour then add a little tahini and decorate with toasted sesame seeds.

A little Bruschetta history

Traditionally in Italy, when olives are taken to the local mill for pressing, the olive growers would have some bread with them for their lunch. It is November or December, so there is a small fire in the pressing room. When the first oil emerges from the press, the grower might toast a bit of the bread on the fire to taste their oil on. The next step in Bruschetta country might be rubbing the toasted bread with garlic, before or after drizzling or dipping it in the olive oil, and adding a pinch of salt. I can imagine if the oil is good, that there might be a nice bottle of wine lying around, handy for the celebration of a good harvest. Sounds magical doesn’t it...                                           

A little Hummus history

Sheese on toast

WHAT YOU NEED

1 tub of Cheddar style Spread

half a Strong Cheddar Sheese grated (optional)

a bottle of olive oil for drizzling

paprika powder

Vegan margarine

bread sliced for toasting

HOW YOU DO IT

1  Place the slices of bread under the grill and colour both sides until lightly brown.

2  Spread with Vegan margarine. Cover the toast with

lashings of Cheddar style Spread - making sure you spread it right up to the edges.

3  Then drizzle with a little olive oil all over the Sheese and decorate (sprinkle) with paprika.

4  Place the bread back under the hot grill until golden

brown. Serve immediately.

You can also mix cheddar style spread with grated Strong

Cheddar Sheese (or the Sheese style of your choice). Spread the mixture thickly on the toast and sprinkle with some grated

strong cheddar, olive oil and paprika. Place the slices back under the grill and colour until golden brown. Serve immediately.

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PRESENTATION

Sheese on toast is a tasty snack just as it is - but why not chop up some tomatoes and spring onions and decorate the toast with it? (Before or after grilling). A little side salad of water cress, gherkins and rocket is a nice accompaniment too.

A ramekin of mixed olives, olive oil and chilli flakes - drenched in lemon juice is a nice addition on the side.                                       

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WHAT YOU NEED

225g self raising flour

1 tsp baking powder

¼ tsp salt

½ tsp mustard powder

55g Vegan margarine

115g grated medium cheddar Sheese (or the Sheese of your choice) 

½ cup water

sesame seeds for decoration.

1  Sieve the flour, salt, baking powder and mustard powder

into a bowl.

2  Rub in the margarine until the mixture resembles

fine breadcrumbs.

3  Stir in the grated Sheese.

4  Add enough water to create a smooth dough.

5  Roll the dough out on a lightly floured surface to a thickness of about 4-5cm.

6  Cut into rounds with a cutter. Or roll the dough into a circle

and cut into wedges.

7  Decorate the tops of scones with sesame seeds or the seeds of your choice.

8  Bake at 220C/430F for 10-15mins, or until the scones are

golden brown.                                                                                                         

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Presentation is probably the third most important part of cooking - after good ingredients and care. How the food looks, the combination of colours, whether things look golden - it all prepares your senses and your body for processing what you are about to eat. When something looks delicious - your mouth waters - so it is so important to feast your eyes first.

Sheesy scones are mouth-wateringly good served with Original Creamy Sheese - topped off with strawberry or blueberry jam (or fresh fruit). What about grated Vegan chocolate. They are equally good with Vegan margarine and Marmite - or with slices of Medium Cheddar. Some folks love jam and Sheese together - or peanut butter and jam - or peanut butter and slices of tomato (of course any nut butter is nice with the above).

WHAT YOU NEED

1 tub of Original Creamy Sheese

6 Corn Tortillas (also known as wraps)

1 large punnet (approx 1/2 kilo) of Strawberries

8 Nectarines (washed)

1 small punnet (approx 2 cups) of Blueberries (washed)

HOW YOU DO IT

1  Preheat oven to 350° F. Wrap stacked tortillas in

aluminium foil and heat in oven for 15 minutes or until hot.

To microwave, wrap a stack of tortillas lightly in kitchen

roll and warm on high for 6 to 7 seconds per tortilla.

2  Wash fruit, drain, then dry with kitchen roll (or air dry).

3  Cut strawberries in halves or quarters, depending on their

size. Cut nectarines in half - remove the stone, then cut

into strips (see picture). Set aside half of your fruit as a

fruit salad to accompany your tortillas.

4  Place the rest of the fruit into a mixing bowl. Add 6-8 tablespoons of Original Creamy Sheese to the fruit and gently mix until the fruit binds together.

5  Remove tortillas from oven. Using tortillas one at a time

(keep tortillas covered as you work with them), generously

spread Original Creamy Sheese onto each tortilla. Spoon the

fruit and Creamy Sheese mixture in a line along the middle

of each tortilla. Then fold tortillas and serve with remaining fruit salad.