Harvey & Brockless: Seasonal summer plates with Gary Parsons

4.00pm friday 23rd april

Harvey & Brockless development chef, Gary Parsons, will demonstrate two summer recipes using two British cheeses. Cook along and create a delicious goats cheese Frittata using Blanche from Cheese Cellar Dairy, followed by Gary’s take on a crisp Waldorf salad using Oxford Blue.

Watch on YouTube.

Taste along

Chef will be using Blanche and Oxford Blue to create the below dishes. The ingredients can be purchased as a bundle via Harvey & Brockless Online Shop. Use code BCW15 for 15% discount

Recipe 1 – Rocket, Sun-dried tomato, grilled peppers and Blanche goats cheese Frittata

Recipe 2 – Summer Waldorf Salad with Oxford Blue, Apple, Celery and Sugared Walnuts  

Additional fresh ingredients required (not in the bundle):

  • Rocket
  • Potatoes
  • Black Pepper
  • Granny Smith Apple
  • Celery
  • Walnuts

Useful Stuff

Tasting Toolkit

Three useful tools from the Academy Of Cheese to help you taste cheese like a pro before, during and after the Big Cheese Weekender.

Connect & Share

If you like what you see and eat, please shout about it on social media using the hashtag #BigCheeseWeekender. And do please keep buying good cheese: now, for the festival and afterwards!