Baked Brie with truffle, hazelnuts and thyme
The only thing better than a ripe Brie, barely containing its creamy paste within the thin, white-bloomed shell, is a ripe Brie that has...
Beetroot, goat's cheese and redcurrant salad
Beetroot is one of our favourite roots and is particularly good, post-roasting, in various salad combos with salty cheese.
We use yoghurt all the time at River Cottage - in fruity fools and ice cream, in breads and cakes, and swirled into soups, stews and...