Roquefort is probably one of the oldest cheeses in the world. It is a raw ewe’s milk cheese, matured in caves in the Aveyron region of France. An ambient mould found in these caves gives the cheese ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. I love ...

Endive and Roquefort Salad with LardonsTom ValentiYield: 4 salads Cook the lardons in a sauté pan over medium-high heat until well-done, about 6 minutes. As the lardon are cooking, cut the endive in ...

This is an early dish from The Sportsman that old customers and staff still talk about now,” says chef Stephen Harris. “It was based on a salad from Cafe Pasqual’s Cookbook (a restaurant in Santa Fe), ...

Australian Gourmet Traveller fast vegetarian recipe for witlof, pear, Roquefort and hazelnut salad This classic salad can also be served as a cheese course. Instead of incorporating the Roquefort, ...

4 small ripe pears, quartered lengthwise, core removed and slice each quarter in half, lengthwise 200g (7oz) Roquefort cheese, broken into small pieces 1 small red onion, thinly sliced 60g (2oz) ...

These toasts make a good hors d'oeuvre for passing. Toast the nuts for 10 minutes in a 350 F oven to heighten their taste. Preheat oven to 350 F. Beat together Roquefort, butter and chilies. Spread ...

New TV chef Simon Hopkinson who stars in The Good Cook this Friday on BBC One, shares some of his favourite recipes. • The Good Cook starts on Friday, July 8, on BBC One. The accompanying book is ...

Tiny Seckel pears could be served whole, if desired. If you use larger pears and slice them ahead of time, keep them sitting in acidulated water (water with lemon juice) until you need them. Whatever ...

Place the watercress in a large bowl then mix in the pear, cheese and walnuts. Drizzle over the dressing, toss and serve immediately See today's front and back pages, download the newspaper, order ...

This is an early dish from The Sportsman that old customers and staff still talk about now,” says chef Stephen Harris. “It was based on a salad from Cafe Pasqual’s Cookbook (a restaurant in Santa Fe), ...