SLOW - COOKED PORK CHEEK CASSEROLE 

Heat the pork cheek casserole according to package instructions, then prepare the frozen mash and stir through matured Gouda. Shape the mash with two spoons, sprinkle with Oak‑smoked Stanford cheese and air fry until golden and crisp, cook Tenderstem® broccoli as directed and serve the rich pork casserole with the two‑cheese baked mash and greens.

HEARTLY MEXICAN BURRITO

Heat the rice according to package instructions and toss through chilli crunch, then cook the nacho chicken breast strips until golden. Gently heat evaporated milk, stir in cream cheese, mozzarella and Royal Ashton until smooth, then fill wraps with rice, chicken and salsa, roll into burritos and serve with the warm, melty three‑cheese dip. 

CAPRESE STYLE STONE - BAKED  PIZZA

Top store‑bought pizza bases with marinated mozzarella and a drizzle of basil pesto and bake according to package instructions. While baking, lightly marinate tomatoes with olive oil, white condiment and sea salt, then finish the pizzas with juicy tomatoes, wild rocket and a final drizzle of olive oil before serving.

 

TOMATO & MOZZARELLA TORTELLONI

Cook the tortelloni according to package instructions, then brown butter with sage in a hot pan until nutty. Toss through the drained tortelloni, finish with shaved mature cheddar and serve with heated vegetables for a simple but indulgent pasta night.

BRIE & PEPPERONI SOURDOUGH TOASTIE

 Spread apricot jam over sourdough slices, layer with brie and smoked pepperoni salami, sandwich together, butter the outsides and toast in a pan until golden and melting. Cook fries according to package instructions, sprinkle with grated Huguenot® cheese just before the end, and serve the gooey toastie with cheesy fries.