An ideal main course for vegetarians or as a side with roasted chicken anda selection of steamed greens.
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Leek & Cheese Tart with Truffled Brie
This creamy tart balances sweet, mellow leeks with the punch of our semi-soft Adlestrop cheese and the decadence of truffles.
This recipe is inspired by a dish served in our cafés.
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Butternut Squash, Adlestrop Cheese & Cavolo Nero Crumble
Bold enough to be served as a standalone lunch or supper dish, this recipe is also a great accompaniment to roast chicken, pork or lamb.
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Lamb Chops with Juniper & Fennel Seeds – a guest recipe by Tait Miller
Discover Tait's top tips for wild cooking in our journal here.
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