Seasons, Seasonally British Menus, by Cricket St Thomas, is a celebration of local ingredients showcased through creative recipes from three award-winning chefs all featuring Cricket St Thomas cheese — Capricorn Goats, Brie and Camembert.
Hear from Rory our Development Chef, Lactalis Professional . CHANGING SEASONS
Explore popular seasonal ingredients across the UK. SEASONALLY BRITISH
Discover a range of recipes for all seasons. CULINARY DELIGHTS
ISSUE N 0 3 2025
RORY LARKIN Development Chef, Lactalis Professional
CELEBRATING
the Changing Seasons
CONTENTS ISSUE N 0 3 2025 03 WELCOME FROM RORY LARKIN
W elcome to the 2025 edition of Seasons, Seasonally British Menus, By Cricket St Thomas. This publication is a celebration of Cricket St Thomas cheese when paired with local ingredients that flourish around the country across all four seasons. This year, we’ve packed the issue with 16 recipes – four recipes for each season — that cover a cross-section of starters, main courses and desserts. At the heart of each dish is our Somerset’s Cricket St Thomas cheese — Capricorn Goat’s, Brie and Camembert. The authentic taste of hand-turned, traditionally ripened soft mould cheeses pairs perfectly with fresh seasonal ingredients. Using quality ingredients can not only add a unique flavour to a dish, but it also creates a point of difference for your venue. The recipes in this edition have been crafted to suit the pub and restaurant channels. They are versatile and adaptable and are intended to serve as a springboard to inspire your own dishes where Cricket St Thomas can feature. As well as adding layers of flavour and texture to a dish, placing soft mould cheeses as a star ingredient can premiumise usual dishes like salads, pastas and risottos. We believe cheese deserves its moment in the spotlight.
At Cricket St. Thomas the promotion of British sourced and seasonally is a core value and reflects our commitment to British provenance and quality. In today’s foodservice landscape, embracing seasonality is more vital than ever. In a world of ongoing challenges, using seasonal ingredients offers a range of solutions from participating in sustainable practices to delivering quality flavour and freshness to your diners. I personally gravitate towards using fresh, seasonal ingredients to influence the dishes I create for Cricket St Thomas. At the start of spring I like cooking with ripe asparagus, while a perfectly ripe tomato in the summer is a flavourful gem. Then as the weather changes, I lean towards more earthy ingredients and enjoy working with butternut squash and end of season pears. There’s so much versatility in seasonal ingredients, and when they are harvested, that is when I find myself being truly inspired to create new and exiting recipes. We hope these recipes encourage you to create delicious dishes to feature on your menus that your customers will enjoy. We’d love to see your own seasonal interpretations. Please share your Cricket St Thomas creations with us on Instagram tagging @lactalisprofessional_uk!
RECIPES
- SPRING - 04 SPRING INGREDIENTS 06 BRITISH SPANAKOPITA WITH BRIE 08 WHIPPED GOATS CHEESE & PEA TOAST 10 CAMEMBERT BRULÉ 12 S TRAWBERRY & GOATS CHEESE PAVLOVA
- SUMMER - 14 SUMMER INGREDIENTS 16 BRIE & CHIVE SCONES 18 C RISPY GOATS CHEESE RISOTTO CAKE 20 CRISPY BRIE CAESAR 22 SMASHED GOATS CHEESE & SUMMER SQUASH TACO
- AUTUMN - 24 AUTUMN INGREDIENTS 26 B AKED BRIE & HONEY GLAZED BACON MUFFIN 28 CAMEMBERT STUFFED FLATBREAD 30 TRUFFLE BAKED GNOCCHI 32 W ARM BRIE & TOASTED ALMOND BAKEWELL
- WINTER - 34 WINTER INGREDIENTS 36 GOATS CHEESE RAREBIT 38 TORCHED GOATS CHEESE & SQUASH ORZOTTO 40 C RISPY POTATO & GOATS CHEESE DUMPLINGS 42 CAMEMBERT BAKED ZITI
- CRICKET ST THOMAS - 44 CRICKET ST THOMAS CHEESE MATURATION 46 CRICKET ST THOMAS PORTFOLIO
ISSUE N 0 3 2025 | 3
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 2
SPRING INGREDIENTS The sun is shining; the temperature is rising. Spring is here. There is a wide range of fruits and vegetables that can be harvested at this time of year. The following recipes feature some of these seasonal ingredients so here’s a closer look at the English pea , rhubarb , mint and strawberries .
Rhubarb
Though technically a vegetable, rhubarb is most often treated like fruit, lending its distinctive tart flavour to classic desserts. Beyond desserts, rhubarb can be used in vibrant salads, zesty salsas, or fruity sauces that complement richer meats like pork or duck. For a savoury twist, rhubarb chutney’s tangy-sweet flavour profile makes it a tasty accompaniment to cheese and cold meats in European- style dishes, and an alternative to traditional chutneys in Asian cuisine.
Seasonality Rhubarb’s availability varies dramatically depending on how it’s grown. Field-grown rhubarb graces the UK from April until late summer. But for an earlier taste, look for “forced” rhubarb, cultivated in heated greenhouses or the famous “Rhubarb Triangle” of Yorkshire, typically available from late December to March. Storing Rhubarb Rhubarb can be stored in the fridge for up to a fortnight, but it can also be left in a cool dark place for a few days if you plan to use it straight away. Whilst it can be frozen, when defrosted it is best used for sauces and desserts as the vegetable will slightly break down. 3
The English Pea
The arrival of spring heralds a renewed appreciation for seasonal ingredients, and among these is the English pea. While often encountered in frozen form, the true essence of the English pea is revealed in its fresh, in-season state. When harvested at their peak, peas deliver a burst of sweetness and a delicate, crispness. They are rich in vitamins A, B, C, and K, as well as essential minerals. The English pea provides nutritional value alongside exceptional taste. 1
Reducing Waste Emphasising a commitment to sustainability, the discarded pods can be utilised to infuse vegetable stocks with a subtle, vegetal sweetness.
Strawberries
Mint
British strawberries are celebrated for their remarkable flavour, a quality that is influenced by the UK’s unique climate and the expertise of its growers. The characteristically cool and damp conditions in the UK encourage a slower ripening process, allowing sugars and aromatic compounds to develop more fully, resulting in a flavour profile that is both intense and complex. With a growing emphasis on supporting local agriculture and minimising environmental impact, British strawberries have become a favoured choice for chefs seeking both superior flavour and sustainable sourcing. 4
Varieties British heritage varieties, renowned for their eating quality, include Royal Sovereign, Hapil, Cambridge Favourite, Cambridge Vigour and Cambridge Late Pine. However, commercial growers focus on newer varieties, such as Alice, Symphony, Florence, Sonata, Eros, and Pegasus, which have more flavour and are more resistant to disease.
Mint is an herb garden hero. It’s not only refreshing, but its aromatics can really elevate or complete a dish. Mint plays well with a wide range of ingredients. Citrus, berries, melons, peaches, plums, peas, asparagus, summer squash, beets, chocolate, soft mould cheeses, seafood, pork, lamb, and poultry all benefit from its refreshing qualities.
Growing Mint To prevent flowering (which diminishes the essential oils), prune your mint regularly. Harvest young leaves for the best flavour and texture. Storing Mint Store sprigs in a jar with water and loosely cover with a plastic bag in the fridge. Dried mint should be kept in an airtight container in a cool, dark place. 2
Sources: 1. https://specialtyproduce.com/produce/peas/english_2012.php 2. https://specialtyproduce.com/produce/Mint_308.php
3. https://www.oliverkayproduce.co.uk/campaigns/rhubarb/ 4. https://www.countryfile.com/how-to/outdoor-skills/guide-strawberries-how-to-grow
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ISSUE N 0 3 2025 | 5
SPRING BRITISH SPANAKOPITA WITH BRIE
SERVES: 4
PREP/COOKING TIME: 1 HOUR 10 MINS
*Allergens: Nuts (hazelnuts), Milk, Wheat (Gluten), Sesame seeds
INGREDIENTS Spanakopita: 200g
METHOD 1. Steam the spinach for 4 minutes, then place into ice water to chill for 1 minute. 2. Once chilled, drain and squeeze 3. Preheat vegetable oil in a pan over medium heat, then sweat the onions and garlic for 5 minutes. Remove from the heat and set aside. 4. On a chopping board, roughly chop the spinach, dill, and parsley. 5. Add the spinach mix to a large mixing bowl along with the onions, garlic and Cricket St Thomas Brie. Season with salt and mix gently until combined, then set aside. out all the moisture from the spinach. Set aside. 6. Lay out the filo sheets and brush the first 4 sheets with olive oil on one side. Layer them in a tray (30cm L x 15cm W) to line the base. 7. Add the spinach mixture into the tray, spreading it evenly. 8. Brush the remaining 4 filo sheets with the remaining oil and layer them on top. 9. Sprinkle with flaked salt, white sesame seeds and nigella seeds. 10. Bake at 160°C for 25–30 minutes until golden brown. 11. Remove from the oven and leave to chill completely. 12. Once cool, portion into 4 pieces. Cover, label, and refrigerate until needed. To make Mint Pesto: 1. Pulse all ingredients except the herbs for one minute, then add the herbs and blend on high speed until smooth before refrigerating. To Finish: 1. Warm spanakopita slice in the oven for 4 minutes at 180°C. 2. Add the mint pesto to one side of the plate, using the back of a spoon spread the pesto from left to right. 3. Remove warm spanakopita and place next to pesto. 4. Ready to serve.
Cricket St. Thomas Brie (with the rind)
270g
Filo pastry
2kg
Baby spinach Spanish onion
250g
25g
Garlic
100g
Parsley
10g
Dill
40ml 15ml
Olive oil
Vegetable oil
8g 1g 2g 2g
Salt
Flaked salt
Nigella seeds
White sesame seeds
Mint Pesto: 15g
Mint (picked leaves) Hazelnuts (toasted) Parsley (picked leaves)
35g
5g
1
Lemon (juice only)
10ml 10ml
Vegetable oil
Olive oil
2g
Table salt
Available in 135g, 1.1Kg RW & 2.3Kg RW
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ISSUE N 0 3 2025 | 7
SPRING WHIPPED GOATS CHEESE & PEA TOAST
SERVES: 1
PREP/COOKING TIME: 55 MINS
*Allergens: Wheat (Gluten), Milk
INGREDIENTS Whipped Goat’s Cheese: 60g
METHOD To Make Whipped Goat’s Cheese: 1. Remove rind from Cricket St Thomas Goats Cheese and add to a mixer with the whisk attachment. 2. Add salt and cream cheese. 3. Whisk on med-high speed for 90 seconds. 4. In a separate bowl whip double cream until you achieve soft peaks. 5. Fold it through whipped Cricket St Thomas Goats Cheese mix. 6. Transfer to a container, cover, label and refrigerate until needed. To Make Crushed Pea Mix: 1. Add peas to boiling, salted water and cook for 30 seconds once they are boiling again. 2. Drain and chill in ice water immediately. 3. Drain peas once chilled and add to a robot coupe with all other ingredients (reserving a third of the whole peas). 4. Pulse for 20-30 seconds until peas are crushed. 5. Transfer the mixture to a container, add the reserved whole peas, and mix well. 6. Cover, label and refrigerate until needed. To Make Chilli & Mint Dressing: 1. Add all ingredients to a mixing bowl. 2. Mix until evenly combined. 3. Transfer to a container, cover, label and refrigerate until needed. To Finish: 1. Grill the sourdough with olive oil until charred. 2. Remove from the pan and spread the whipped Cricket St Thomas Goat’s Cheese over it. 3. Mix the crushed peas with chilli and mint dressing and scatter over the toast. 4. Garnish with picked leaves and dill.
Cricket St. Thomas Goats Cheese (Rind Removed)
30g
Cream cheese Double cream
30ml
1g Table salt Crushed Pea Mix: 60g Fresh peas 400ml Water ½
Lemon (zest and juice)
3ml 1.5g
Olive oil
Table salt Chilli & Mint Dressing (4 portions): 15g Red chilli (finely diced) 5g Mint (finely sliced) 1 Lemon (juice only) 1g Flaked salt 15ml Vegetable oil 10ml Olive oil To Finish: 1 slice Sourdough bread 15ml Olive oil 2g Mint leaves (picked leaves) 120g Whipped Goat’s Cheese 60g Crushed Pea Mix 10g Chilli & Mint Dressing 2g Dill 2g Parsley (picked leaves)
Available in 1.1Kg RW
Available in 100g
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ISSUE N 0 3 2025 | 9
SPRING CAMEMBERT BRULÉE
SERVES: 4
PREP/COOKING TIME: 55 MINS
*Allergens: Wheat (Gluten), Milk, Mustard, Sulphites
INGREDIENTS Rhubarb Chutney (4 portions): 20ml Vegetable oil 190g Rhubarb 140g Bramley apples 110g Light brown sugar 140g Red onion 80ml Red wine vinegar 50g Dates 15g Ginger 5g Mustard seeds 3g Table salt 1 Cinnamon stick 0.5g Cloves To Finish: 220g Cricket St. Thomas Camembert 85g Rhubarb chutney 10g Caster sugar 1g Rosemary (picked) 2
METHOD 1. In a medium saucepan with vegetable oil, add onions, ginger, and mustard seeds, and sweat them down for 5 minutes. 2. Add dates, cinnamon stick and cloves, and red wine vinegar, and cook for a further 3 minutes. 3. Add apples, sugar, and salt, and continue cooking for another 10 minutes until apples start to break down.
4. Lastly, add rhubarb, turn the heat to low, and cook for roughly 20-25 minutes until the chutney becomes jammy and sticky. 5. Remove from heat and transfer to a container to cool. 6. Once cooled, cover, label, and refrigerate until needed. To Finish: 1. Place the Cricket St Thomas Camembert in a ramekin and arrange picked rosemary around the edges of the cheese. 2. Bake in the oven at 180°C for 6 minutes. 3. In a smaller ramekin, add the rhubarb chutney and place it onto the serving board. 4. Remove the Cricket St Thomas Camembert from the oven and carefully sprinkle caster sugar over the top. 5. Using a blowtorch, caramelise the sugar until a golden crust forms. 6. Brush both sides of the sourdough slices with a light drizzle of olive oil, then toast until golden and crispy on both sides. 7. Cut toasted sourdough in half at an angle. 8. Stack the toast neatly on the board next to the Cricket St Thomas Camembert Brulée and rhubarb chutney.
Slices of sourdough bread
7ml
Olive oil
Available in 220g
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ISSUE N 0 3 2025 | 11
SPRING STRAWBERRY & GOATS CHEESE PAVLOVA
SERVES: 4
PREP/COOKING TIME: 2 HOURS 5 MINS
*Allergens: Egg, Milk, Sulphites
INGREDIENTS Chantilly Goats Cheese: 80g
METHOD To Make the Chantilly Goats Cheese:
Cricket St Thomas Goats Cheese
1. Remove the rind from the Cricket St Thomas Goats Cheese and place it into a mixing bowl. 2. Whisk on high speed until smooth. 3. Add the double cream and use a spatula to mix well, ensuring all the cheese is incorporated. 4. Whisk for 1 minute, then add the icing sugar. 5. Continue whisking until you achieve soft peaks. 6. Transfer to a piping bag, label and refrigerate until needed. To Make the Coulis: 1. Add the strawberries and caster sugar to a saucepan and cook for 5 minutes. 2. In a separate saucepan, add the sherry and bring to a boil. Using a blowtorch, carefully light the sherry to burn off the alcohol. 3. Once the alcohol has burned off, add the sherry to the strawberries and mix in the lemon juice. 4. Simmer on low heat for 10 minutes, then transfer to a blender and blitz until smooth. 5. Strain the liquid through a fine chinois into a container and leave to cool. 6. Once cool, cover, label, and refrigerate until needed. To Make the Macerated Strawberries & Elderflower : 1. Wash the strawberries and cut them into quarters. 2. Add icing sugar and elderflower cordial. 3. Mix gently to coat evenly. 4. Transfer to a container, cover, label, and refrigerate until needed. To Serve: 1. Add the Cricket St Thomas Goats Cheese chantilly and coulis to a small mixing bowl. 2. Mix gently. 3. Add the chantilly mix onto the meringue and use a spoon to create a well in the middle. 4. Add the macerated strawberries into the well. 5. Top with lemon balm and edible flowers.
260ml
Double cream
45g Icing sugar Strawberry & Sherry Coulis (8 portions): 180g Strawberries 65g Caster sugar ½ Lemon (juice only) 75ml Sherry Macerated Strawberries & Elderflower: 250g Strawberries 15g Icing sugar 25ml Elderflower cordial To Garnish: 4 Meringue nests 220g Macerated Strawberries & Elderflower 5g Lemon balm (small handful) Edible flowers
Available in 1.1Kg RW
Available in 100g
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ISSUE N 0 3 2025 | 13
SUMMER INGREDIENTS
When summer arrives, there is a bounty to be harvested. The focus for this season is savory dishes that allow for Cricket St Thomas cheeses to enhance flavour and texture. The tomato , summer squash , seasonal honey and lettuce are just some of the seasonal ingredients featured in our summer recipes.
Summer Squash
Summer squash varieties, including courgettes and patty pan, are characterised by their tender, edible skins and flowers, as well as their delicately flavoured flesh. These qualities make them ideal for various cooking methods, such as barbecuing, griddling, and frying, or for adding raw to salads. Summer squash is harvested and consumed in its immature state, unlike winter squash, which is allowed to reach full maturity 5
Tomato
Selecting Summer Squash When selecting summer squash, the skin should be matte and not shiny, which indicates its ripeness. 6
Commercial tomato cultivation in Britain began in the 19th century, following the introduction of large-scale sheet glass production to build glasshouses . The first glasshouses were built in Kent and Essex, paving the way for the British tomato industry. Today, British tomatoes are packed with over 90% water and naturally low in protein and fat. The UK consumes around 500,000 tonnes of these fresh delights annually – that’s 160g per person, every week. 1
Storing tomatoes For optimal flavour, use tomatoes soon after they ripen. Store ripe tomatoes in a cool, dry place. To prevent waste, they can be frozen for up to 6 months. 2
Lettuce
Honey
Cos lettuce, also known as Romaine lettuce in many countries due to its route to Europe and America via Rome, is a popular and historical significant lettuce type in the UK.7 Distinguished by its crisp texture, upright growth habit, and dark green outer leaves transitioning to a lighter interior, Cos lettuce forms a tight “heart,” with the inner leaves often preferred raw for their superior crunch. While versatile in salads, Cos lettuce is particularly well-suited for cooking, enhancing its flavour in stir-fries. It can be grown both outdoors and under cover.
Hot Honey Hot honey is the trend right now – and the best part? It’s super easy to make. Just warm honey with a few chilli flakes and drizzle over everything from cheese boards to cocktails for that sweet-heat combo customers can’t get enough of. Storing Honey To retain its rich flavour, summer honey should be stored at room temperature. It is recommended it be stored in a dark space like a kitchen cupboard, where it will not endure direct sunlight or extreme heat. 4
Summer honey derives its darker hue from the nectar of summer flowers, such as sunflowers, lavender, and blueberries, in contrast to the lighter tones of spring honey which is produced from the nectar of dandelions, clover, and tulips. The yield of this seasonal honey is subject to annual variations in weather conditions, which affect nectar production. 3
Storing Lettuce The two most important things of keeping lettuce leaves fresh and crisp are air and moisture. Lettuce needs good airflow with some moisture (but not too much!) to stay crisp. 8
*Sources:1. https://www.britishtomatoes.co.uk/ 2 https://www.gardenhealth.com/advice/growing/harvesting-and-storing-tomatoes#:~:text=Once%20 ripe%2C%20and%20if%20you,say%20this%20alters%20the%20flavour 3. https://worldofhoney.com/2022/03/07/the-many-varieties-of-honey-a-seasonal-guide/ ?srsltid=AfmBOop2JiFUO0uUITpfkl9h_Tyge4KjdSmyCVBzYz6VZX1JbQ4Z7fk6
7. https://www.simplyseed.co.uk/blog/the-different-types- of-lettuce.html#:~:text=There%20are%20over%2020%20 different,Butterhead%2C%20Iceberg%20and%20Loose%20Leaf 8. https://www.thespruceeats.com/store-lettuce-for-freshness-996048
4. https://www.masterclass.com/articles/how-to-store-honey-explained 5. https://extension.illinois.edu/gardening/summer-squash 6. https://www.bbcgoodfood.com/howto/guide/20-types-of-squash
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ISSUE N 0 3 2025 | 15
SUMMER BRIE & CHIVE SCONES
SERVES: 8
PREP/COOKING TIME: 1 HOUR 10 MINS
*Allergens: Wheat (Gluten), Milk, Sulphites, Mustard, Egg
INGREDIENTS Scones: 150g
METHOD To Make the Honey Glaze: 1. Add all the ingredients into a small saucepan and bring to the boil. 2. Remove from the heat and allow to cool. 3. Once cool, transfer to
9. Gather and re-roll the
dough to cut more, making about 8 scones.
Cricket St Thomas Brie
270g
00 Flour
10. Bake for 15 minutes. 11. Remove from the oven and let cool.
25g
Caster sugar Baking powder
5g 1g
Baking soda
12. Brush with honey glaze. 13. Once cooled, transfer to a container, cover, label, and refrigerate until needed. To Make the Fig Chutney: 1. In a medium saucepan, add the onions, ginger, and mustard seeds, and sweat down for 2 minutes. 2. Add the rest of the ingredients except the figs and cook for a further 10 minutes. 3. Turn the heat down to low, add the figs, and cook until the mixture reaches a jammy, sticky consistency. 4. Remove from heat and transfer to a container to cool.
a container and set aside until needed. To Make the Scones: 1. Heat the oven to 185°C and line a tray with parchment paper. 2. In a medium bowl, mix flour, sugar, baking powder, salt, and baking soda. 3. Grate the butter into the flour using the large holes of a box grater. 4. Use your fingers to work the butter into the flour until it resembles coarse crumbs. 5. In a small bowl, whisk together Greek yoghurt and egg, then add to the flour mixture. 6. Stir with a fork until large clumps form, then add diced Cricket St Thomas Brie and bring the dough together by hand. It may seem dry at first but will come together. 7. Place the dough on a lightly floured surface and roll out to ¾-inch thickness. 8. Use a 3-inch ring cutter to cut out as many scones as possible.
110g 120g
Unsalted butter
Greek yogurt
1
Large egg Table salt
3g
Honey Glaze: 25g
Honey
15g
Light brown sugar
20ml
Water
Fig Chutney: 150g Figs 75g
Bramley apple
60ml 100g
White wine vinegar
Spanish onions
35g 10g 50g 15g
Raisins Ginger
To Make the Whipped Brie Clotted Cream: 1. Remove the rind of the
Light brown sugar
Pomegranate molasses
1g
Nutmeg
Cricket St Thomas Brie and add it to a mixing bowl.
0.5g
Cloves
2. Using a whisk
3g Mustard seeds Whipped Brie Clotted Cream: 120g
attachment, whisk for 2 minutes until smooth. 3. Add the clotted cream and continue whisking until fully incorporated. 4. Add the chopped chives and fold into the mix. 5. Transfer to a container and refrigerate until needed. To Finish: 1. Warm the scone in the oven for 2 minutes. 2. Serve with ramekins of whipped Brie clotted cream and fig chutney.
Cricket St Thomas Brie
175g
Clotted cream
5g
Chives
Available in 135g, 1.1Kg RW & 2.3Kg RW
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ISSUE N 0 3 2025 | 17
SUMMER CRISPY GOATS CHEESE RISOTTO CAKE
PREP/COOKING TIME: 1 HOUR (PLUS 1 HOUR OF FREEZING THE BRIE)
SERVES: 4
*Allergens: Wheat (Gluten), Milk, Egg, Sulphites
INGREDIENTS Risotto Base: 250g
METHOD To Make the Risotto Base: 1. Melt the butter in a large saucepan. 2. When the butter is foaming, add the onions and garlic and sweat down for 3 minutes. 3. Add the Arborio rice and thyme, mix well, and toast for 2 minutes. 4. On a medium high heat, add the white wine and reduce by two-thirds. 5. Begin adding stock, one ladle at a time, stirring constantly. Only add the next ladle once all the liquid has been absorbed. 6. Continue cooking and 7. Remove the pan from the heat, season with salt and pepper and transfer to a tray, spreading it into a thin layer to cool quickly. stirring until the rice is al dente, about 20 minutes.
To Make the Pickled Shallots Part One: 1. Add white wine vinegar, water, caster sugar and salt to a small pan and bring to a boil. 2. Transfer to a container and leave to cool at room temperature. Part Two: 1. Peel the shallots and slice them into 2mm thick rings, then transfer to a container. 2. Bring the pickle liquid to a boil, then pour it over the shallots. 3. Leave to cool at room temperature. To Finish: 1. Deep-fry the frozen risotto cake at 175°C for 4 minutes. 2. Transfer to an oven tray and bake at 175°C for 7 minutes. 3. In a small bowl, mix sliced tomatoes, pickled shallots, parsley, salad leaves, and flaked salt . 4. Remove the risotto cake from the oven and place it in the centre of the bowl. 5. Add the salad on top, building height for presentation. 6. Grate frozen Cricket St Thomas Goats Cheese over the top of the risotto cake, using a microplane. 7. Drizzle with a little olive oil before serving.
Arborio rice
75g 25g
Spanish onion (finely diced)
Unsalted butter
100ml 950ml
White wine
Vegetable stock
0.5g 0.5g
Fresh thyme (picked leaves)
Black pepper
1
Garlic clove (finely diced)
1g
Table salt
Risotto Cake: 200g
Cricket St Thomas Goats Cheese
680g
Risotto base
32g 48g 60g
Plain flour
Egg
Panko breadcrumbs
Pickled Shallots: 50g Shallot 60ml
8. Refrigerate immediately. 9. When chilled, refer to the risotto cake recipe. To Make the Risotto Cake: 1. Cut the Cricket St Thomas
White wine vinegar
30ml
Water
20g
Caster sugar
2g Salt To Finish (1 Portion): 2g
Goats Cheese into 50g rounds and set aside. 2. Place a 9cm pastry ring on a small square of parchment paper. 3. Add 80g of risotto base inside the ring and flatten. 4. Place the Cricket St Thomas Goats Cheese round on top, then add 90g of risotto. 5. Flatten, ensuring the cheese is fully enclosed in rice. Repeat until all risotto is used. 6. Freeze for 1 hour. 7. Set up a pane station with flour, eggs, and panko breadcrumbs. 8. Coat each frozen risotto cake in flour, then egg, then breadcrumbs. 9. Transfer to a lined tray and freeze until needed.
Cricket St Thomas Goats Cheese (Frozen as a large block)
1
Risotto Cake
30g 10g
Baby plum tomatoes
Pickled shallots
1g 5g
Parsley
Salad leaves Pinch of flaked salt Light drizzle of olive oil
Available in 1.1Kg RW
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 18
ISSUE N 0 3 2025 | 19
Available in 100g
SUMMER CRISPY BRIE CAESAR
SERVES: 2
PREP/COOKING TIME: 45 MINS
*Allergens: Fish, Wheat (Gluten), Barley (Gluten), Milk, Mustard, Soya, Sulphites
INGREDIENTS Brie Caesar Dressing (6 portions): 30g Cricket St Thomas Brie 10g Confit garlic (recipe below) 1 Egg yolk 5ml White wine vinegar 2.5g Dijon mustard 2g Anchovies 2ml Worcestershire sauce ½ Lemon (juice only) 0.5g Black pepper 1g Table salt 90ml Vegetable oil Breaded Brie: 120g Cricket St Thomas Brie 80g Plain flour 2 Large eggs 100g Panko breadcrumbs Confit Garlic: 42g Garlic (peeled) 120ml Vegetable oil To Finish: 20g Cricket St Thomas Brie (Frozen as a Block) 10ml Olive oil 4 Soft boiled eggs 4 Romaine lettuce 140g Breaded brie 80g Sourdough croutons 120ml Brie caesar dressing Pinch of cracked black pepper Pinch of flaked salt
METHOD To Make the Brie Cesar Dressing: 1. Add all the ingredients to a blender, except for the vegetable oil, and blitz on medium-high speed. 2. Slowly add the vegetable oil while blending to emulsify, the mixture should remain looser than a mayonnaise. 3. Transfer to a container or squeeze bottle, cover, label, and refrigerate until needed. To Make the Breaded Brie: 1. Tear Cricket St Thomas Brie into bite-sized pieces and freeze for 30 minutes. 2. Set up a pane station with flour, eggs, and panko breadcrumbs. 3. Coat the frozen brie pieces in flour, then egg, then breadcrumbs. 4. Store in the fridge until needed. To Make the Confit Garlic: 1. Peel garlic and place cloves into a small saucepan with vegetable oil. 2. On a very low heat, confit the garlic for 30 minutes (until the cloves are soft and lightly golden). 3. Remove from the heat and allow garlic and oil to cool completely. 4. Once cooled, transfer to a container. 5. Cover, label and refrigerate until needed. To Finish: 1. Quarter the romaine and lightly dress with olive oil, then blowtorch on all sides until you achieve good bar marks. 2. Deep-fry the breaded Cricket St Thomas Brie at 180°C for 30–60 seconds, then transfer to a bowl lined with paper towel to drain excess oil. 3. Peel and halve the eggs. 4. Place the blow torched romaine in the center of your plate and dress with the brie Caesar dressing. 5. Add the croutons and the fried brie, then grate frozen Cricket St Thomas Brie over the salad using a microplane. 6. Place the egg halves on top of the salad, then season the dish with salt and pepper before serving.
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 20
ISSUE N 0 3 2025 | 21
Available in 135g, 1.1Kg RW & 2.3Kg RW
SUMMER SMASHED GOATS CHEESE & SUMMER SQUASH TACOS
PREP/COOKING TIME: 55 MINS
SERVES: 2
*Allergens: Wheat (Gluten), Milk, Sulphites
INGREDIENTS Charred Summer Squash: 100g Summer squash 10ml Olive oil Pinch of flaked salt Pickled Chillies (8 portions): 50g Red chilli (sliced) 62.5ml White wine vinegar 32ml Water 12.5g Caster sugar 2.5g Table salt Salsa Macha (8 portions): 62ml Vegetable oil 7.5g Garlic cloves 10g Dried ancho chillies 1g Dried arbol chillies 7g Pumpkin seeds 2.5g Table salt To Finish: 100g Cricket St Thomas Goats Cheese 2 Tacos 80g
METHOD To Prepare the Charred Summer Squash: 1. Slice the squash into 6mm rounds and add to a bowl. Dress with olive oil and season with salt. 2. Heat a grill pan on high, then add the squash slices and cook for 30 seconds on each side or until you achieve good bar marks. 3. Transfer the squash to a bowl, cover with cling film, and leave to steam for 10 minutes. 4. Transfer to a container, cover, label, and refrigerate until needed. To Make the Pickled Chillies – Pickle Liquid: 1. Add all ingredients to a small pan and bring to a boil. 2. Ensure all the salt and sugar have fully dissolved. 3. Transfer to a container and leave to cool at room temperature. 4. Once cooled, cover and refrigerate until needed. Pickled Chillies: 1. Slice the chillies and add them to a container. 2. Pour cold or room temperature
To Make the Salsa Macha: 1. Add oil to a pan on medium heat and heat until it reaches 140°C. 2. Add garlic cloves and fry for 1-2 minutes until lightly browned. 3. Remove the pan from the heat. 4. Add dried chillies and pumpkin seeds. Stir and cook for 20 seconds. 5. Drain the chillies and add them to a blender with the garlic and table salt. 6. Let the oil cool for 15 minutes before adding it to the blender. 7. Blend on high for 30 seconds, pulsing initially to avoid hot oil spraying out. 8. Leave to chill and store at room temperature until needed. To Finish: 1. Add 50g per taco of Cricket St Thomas Goats Cheese to a small pan on low heat. 2. Once melted, add the taco and smash. Fry until the edges are crispy. 3. Remove the taco and place it on a plate. 4. Cut the remaining Cricket St Thomas Goats Cheese into large pieces and blowtorch. 5. Add charred summer squash to the taco, followed by the cheese. 6. In a small bowl, combine shaved summer squash, lime juice, flaked salt , and chopped coriander. Mix gently. 7. Top the taco with the summer squash ribbons, pickled chillies, and coriander. 8. Finish with a drizzle of salsa macha and a lime wedge.
Charred summer squash
½
Lime (juice) Coriander
2g
20g
Shaved ribbons summer squash Pickled chillies
pickle liquid over the chillies and leave for 30 minutes.
5g
3. Cover and refrigerate.
10g
Salsa macha Lime wedges
2
Pinch of flaked salt
Available in 1.1Kg RW
Available in 100g
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AUTUMN INGREDIENTS
Pear
The seasons are turning and the days are getting shorter, meaning less sunlight. There is still harvest to be had, however, and for those looking to savour the flavours of the past seasons, canning and jarring fruits and vegetables is the answer. The following autumn dishes are rich and warming and combine bold flavours with Cricket St Thomas cheeses.
A perfectly ripe pear is bursting with a gentle flavour and lots of sweetness. Whilst there are more than 3,000 pear varieties grown worldwide, the two most popular varieties grown in the UK are the ‘Doyenne du Comice’ and the ‘Conference’ pear. ‘Conference’ pears now account for more than 90% of UK commercial production. Coined Britian’s favourite pear, Conference pears can be consumed firm or fully ripe depending on your preference and how you’d like to use this fruit in a dish—fresh or baked. 2
Truffle
Truffle Hunting Tips
The UK is home to a variety of truffles, including the Burgundy truffle (Tuber uncinatum), usually harvested from September to December, and the Summer truffle (Tuber aestivum). These species thrive in the temperate climate of Britain and can be found growing underground in woodlands and forests. UK truffles have a subtler aroma and flavour, but they’re still highly valued for their culinary potential. The key to finding these hidden gems is knowing where to look and when to search. While truffles can be found across the UK, certain regions are particularly known for their truffle-rich landscapes. In Southern England, counties like Dorset, Wiltshire, and Hampshire have soils and climates conducive to truffle growth. The dense woodlands in these areas are perfect for truffle hunting. 1
1. Know Your Trees: Truffles thrive in partnership with specific tree species, particularly oak, hazel, beech, and birch, finding sustenance and shelter amongst their roots. 2. Truffle Dogs Can Help: Breeds like the Lagotto Romagnolo possess an exceptional ability to detect the distinct aroma of truffles hidden beneath the soil. 3. Watch Your Step: Look for subtle disturbances around the base of trees, telltale signs of truffle activity. As they grow, truffles often cause the earth to crack slightly, revealing their presence to the observant eye.
Chutney, while traditionally made with fruit, can also be made to cater to evolving palates offering a mixture of flavours to dishes. Chutneys now feature a wide range of ingredients including seasonal vegetables and sweeteners like honey mixed with elements of heat. Chutney works well when paired with soft mould cheese, amongst a variety of other dishes, offering layers of texture and flavour that can be unexpected. 3 Vegetable Chutney
*Sources: 1. https://truffleguysuk.com/blogs/news/finding-truffles-in-the-uk#:~:text=While%20 truffles%20can%20be%20found,are%20perfect%20for%20truffle%20hunting 2. https://www.rhs.org.uk/advice/grow-your-own/features/fascinating-facts-and- figures-pears and https://www.britishapplesandpears.co.uk/pear-varieties/
3. https://www.specialityfoodmagazine.com/food-and-drink/uks-favourite-chutney-and-pickles
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AUTUMN BAKED BRIE & HONEY GLAZED BACON MUFFIN
PREP/COOKING TIME: 2 HOURS 45 MINS
SERVES: 1
*Allergens: Wheat (Gluten), Milk, Sulphites, Mustard, Egg
INGREDIENTS Brie English Muffins (10 portions): 150g Cricket St Thomas Brie 180g Whole milk 120ml Water 440g 00 Flour 45g Unsalted butter (melted) 24g Caster sugar 10g Semolina 2g Baking powder 1 Large egg 2g Dried yeast 5g Table salt Apple & Tomato Chutney (10 portions): 60g Bramley apple 1 Plum tomato 30g Red bell pepper 40g Brown onion 2g Mustard seeds 5g Garlic 5g Ginger 20g Golden raisins 2g All spice 40g Light brown sugar 25ml Balsamic vinegar 25ml Red wine vinegar 2g Table salt 1g Chilli flakes To Finish: 50g Cricket St Thomas Brie 20g Apple & tomato chutney 1 Egg 3 Pieces of bacon 3ml Honey 5ml Vegetable oil 1g Chives (finley chopped) 1 Brie English muffin
METHOD To Make Brie English Muffins: 1. Combine the milk, water, and sugar in a bowl and warm in the microwave to room temperature (about 20 seconds) . 2. Add the yeast and stir, set aside for 5-7 minutes until a foamy head develops. 3. In a mixer bowl, combine the flour, baking powder and salt, then mix together. 4. Mix the egg and melted butter into the milk mixture, add the Cricket St Thomas Brie then slowly pour the liquid into the flour mixture while mixing on low speed using a dough hook attachment. 5. Increase the speed to medium- high and mix for 7 minutes until the dough is elastic and smooth, transfer to a large oiled bowl, cover with cling film, and allow to double in size in a warm spot (about 1 hour). 6. Transfer the dough to a floured counter and gently spread out to just under 1 inch thick. 7. Use a 3-inch round cutter to cut out muffins and transfer to gastro trays lined with baking paper and a dusting of semolina. 8. Re-roll the scraps and continue cutting until the dough is used up. 9. Cover loosely with cling film and place in a warm spot to rise for about 30 minutes. 10. Heat a large pan over very low heat until warm, sprinkle the pan surface with semolina, then carefully place 3-4 muffins in the pan. 11. Cover and cook for 5-6 minutes, then flip carefully and cook for another 5-6 minutes. 12. Clear the old semolina from the pan, sprinkle fresh semolina, and repeat the cooking process for the remaining muffins.
To Make the Apple & Tomato Chutney:
1. Roughly dice the onion and red bell pepper. In a small saucepan, add the onions, peppers, mustard seeds, garlic, and ginger, and sweat down for 3 minutes. 2. Roughly dice plum tomato and apples add to the pan and cook for a further 5 minutes, then add the rest of the ingredients and stir. 3. Turn the heat down and let the chutney cook until it reaches a jammy, sticky consistency. drizzle with vegetable oil, and toast in a pan for 30- 40 seconds until golden. 2. Bake the bacon at 180°C for 6 minutes. Glaze with honey and cook for 1 minute. 3. Fry the egg in a medium-hot pan. 4. Spread chutney on the muffin base, then add bacon. 5. Top with 50g of sliced Cricket St Thomas Brie and lightly blowtorch. 6. Finish with the fried egg, chives, and the muffin top. 4. Once done, transfer to a container to cool. To Finish: 1. Halve the English muffin,
Available in 135g, 1.1Kg RW & 2.3Kg RW
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AUTUMN CAMEMBERT STUFFED FLATBREAD
PREP/COOKING TIME: 2 HOURS 15 MINS
SERVES: 1
*Allergens: Wheat (Gluten), Milk
INGREDIENTS Flatbread (3 Portions): 120ml Warm water 3g Caster sugar 4g Dried yeast 390g Plain flour Light drizzle of olive oil Pinch of table salt 120g Natural yoghurt Crispy Chilli & Garlic Oil (10 portions): 15g Chilli flakes 5g
METHOD To Make the Flatbread: 1. In a mixing bowl, add the warm water, sugar, and yeast, mix well and leave for 10 minutes to activate. 2. Add the rest of the ingredients, then transfer to a stand mixer fitted with a dough hook. Mix on low speed for 12 minutes; the dough will be slightly sticky. 3. Transfer the dough to a lightly oiled bowl and leave to prove until doubled in size, approximately 60–90 minutes. 4. Divide the dough into 110g balls and place them onto a tray to rest until needed. To Make the Crispy & Garlic Oil: 1. Add all ingredients to a pan and place on a low heat. 2. Bring to a simmer, stirring regularly until garlic becomes a light golden brown. 3. Remove from the heat and allow to cool. 4. Transfer to a container, cover, label and refrigerate until needed. To Make the Poached Pears: 1. Peel the pears and add to a pan with all other ingredients. 2. Cover with a cartouche and slowly bring to a simmer. 3. When the pears are simmering, remove them from the heat and leave to chill at room temp. 4. Remove pears and cut 32 wedges removing the core. 5. Add them back to the poaching liquid, refrigerate and use when needed. To Finish: 1. Dust your work surface with flour and roll out two flatbread ball until 0.5cm thick . 2. Add the sliced Cricket St Thomas Camembert to the centre of one of the flatbreads. 3. Lightly dab the edges of the bottom flatbread with water and place the second flatbread on top. 4. Gently roll out to seal the edges. 5. Place the flatbread into a pan on low heat and cook for 3–4 minutes. Flip and repeat on the other side.
Garlic (finely sliced)
120ml Vegetable oil Poached Pears (32 portions): 4 Pears 500ml Water 200g Caster sugar 3 Dried bay leaves 1 Star anise To Finish: 80g Cricket St Thomas Camembert sliced
15g
Cricket St Thomas Camembert (cut and blowtorched)
220g
Flatbread Plain flour
3g
50g 15ml
Poached pears
Crispy chilli & garlic oil
4g
Rocket
6. While the flatbread is cooking, remove the poached pear pieces from the poaching liquid and place onto a metal tray, blowtorch until lightly scorched.
7. Cut the remaining Cricket St Thomas Camembert into small pieces and blowtorch on a metal tray until lightly melted and caramelized. 8. Remove the flatbread from the pan and place it in the centre of your plate. 9. Add the blowtorched poached pear and Camembert on top, drizzle with crispy chilli garlic oil, and finish with a handful of rocket leaves.
Available in 220g
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AUTUMN TRUFFLE BAKED GNOCCHI
SERVES: 1
PREP/COOKING TIME: 50 MINS
*Allergens: Egg, Wheat (Gluten), Milk, Sulphites
INGREDIENTS Camembert Mornay (3 portions): 75g Cricket St Thomas Camembert 250ml Whole milk (warm) 30g Unsalted butter 30g Plain flour 2g Table salt 1 Large egg yolk Pickled Shallots (see p.19): Mushroom Mix: 250g Mixed mushrooms 60g Shallot (diced) 20g Unsalted butter 18ml Truffle oil 3g Table salt 1 Garlic clove (chopped) 3g Parsley (finely chopped) ½ Lemon (juice only) To Finish: 135g Camembert Mornay 250g Gnocchi 165g Mushroom mix 5g Rocket 5g Pickled shallots 2g Chives (finely chopped) 2ml Olive oil Pinch of flaked salt
METHOD To Make the Camembert Mornay:
1. Melt butter in a saucepan, then add flour and salt. Cook on low heat, stirring constantly for 3 minutes to form a roux. 2. Gradually add one-third of the milk, mixing until smooth and combined. Repeat with the remaining milk in thirds, ensuring a lump-free mixture. 3. Stir in Cricket St Thomas Camembert and cook on low heat for 2 minutes, stirring until fully melted. 4. Remove from heat, season with salt, and blend with a hand blender for 30 seconds until smooth. 5. Mix in yolks and set aside. To Make the Pickled Shallots (see p.19) To Make the Mushroom Mix: 1. Melt butter in a saucepan until lightly foaming. 2. Add shallots and garlic, then sweat for 5 minutes. 3. Add the mushroom mix and cook for 10–12 minutes until softened and lightly browned. 4. Remove from heat and mix in truffle oil, lemon juice, salt and chopped parsley. 5. Leave to chill, transfer to a container, then refrigerate. To Finish: 1. Bring a saucepan of water to a rolling boil. 2. Add gnocchi and cook until they float. Drain, reserving 30ml pasta water. 3. In the same pan, heat pasta water and mushroom mix on high heat. 4. When hot, add gnocchi and mix gently. 5. Transfer to a cast iron dish and top with Cricket St Thomas Camembert Mornay. 6. Bake at 220°C for 5 minutes. 7. Remove from the oven and top with chopped chives. 8. In a bowl, toss the rocket, pickled shallots, olive oil, and flaked salt together. 9. Place the salad as a small ball on top of the gnocchi, in the middle of the pan.
Available in 220g
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AUTUMN WARM BRIE & TOASTED ALMOND BAKEWELL
SERVES: 1
PREP/COOKING TIME: 2 HOURS 10 MINS
*Allergens: Wheat (Gluten), Milk, Egg, Nuts (Almond)
INGREDIENTS Sweet Pastry (1 tart): 200g Plain flour 125g
METHOD To Make the Sweet Pastry: 1. Cream together the butter and sugar with an electric mixer very lightly, do not overmix to avoid incorporating too much air into the pastry. 2. Gradually add the eggs, mixing well between each addition. Scrape down the sides of the bowl to ensure all ingredients are evenly combined. 3. Turn off the mixer and add the flour and salt. Mix on a low speed until the flour is just incorporated. 4. Turn the dough out onto a work surface and shape it into a rough disc. 5. Wrap tightly in cling film and rest in the fridge for at least 30 minutes before rolling out. To Make the Frangipane Tart: 1. Roll out sweet pastry and line tart case. Top with parchment paper and baking beans. 2. Blind bake at 150°C for 20 minutes. 3. Remove the baking beans and bake a further 12 minutes. 4. Remove the tart case from the oven and leave to chill. 5. In a stand mixer with the paddle attachment add butter, golden caster sugar and Cricket St Thomas Brie. Beat on high for 5 minutes until pale and fluffy. 6. Add eggs one by one, ensuring
8. Spread cherry jam onto the base of tart case into an even layer. 9. Add the frangipane mix and spread into an even layer. 10. Add frozen cherries, torn Cricket St Thomas Brie evenly around the tart, with a spatula even out the tart. Sprinkle with flaked almonds. 11. Bake at 160°C for 35 minutes.
Unsalted butter (cold)
88g
Icing sugar
2
Large eggs (beaten)
1g Table salt Frangipane Tart (16 portions): 160g
Cricket St Thomas Brie (torn into small chunks) Unsalted butter (softened)
Check the frangipane with a skewer or cocktail stick to ensure it’s cooked through.
200g 200g
12. Leave to chill at room
Golden caster sugar
temperature, then portion into 16 wedges.
4
Large eggs
200g
Ground almonds
To Make the Cherry Jam: 1. Add all ingredients to a pan on low heat. 2. Mix until all the sugar is dissolved. 3. Use a hand blender to puree the cherries for 30 seconds. 4. Turn the heat up to high and, while stirring, cook the jam until it reaches 102°C. 5. Immediately transfer the jam into a suitable container and chill completely before use. To Finish: 1. Warm tart slice at 160°C for 3 minutes. 2. Place on a plate alongside a small pinch of ground almonds. 3. Add vanilla ice cream on top of the ground almonds and finish with toasted flaked almonds.
45g
Plain flour
1
Lemon (zest only)
260g 215g
Cherry jam (recipe below)
Frozen cherries Flaked almonds
65g
Cherry Jam (1 tart): 225g
Frozen cherries Caster sugar Vanilla extract
150g
4g
To Garnish: 3g
Flaked almonds
1
Scoop of vanilla ice cream
Pinch of Ground almonds
each is fully incorporated before adding the next (the mixture may split). 7. Add in ground almonds, flour and lemon zest. Beat lightly until fully mixed.
Available in 135g, 1.1Kg RW & 2.3Kg RW
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WINTER INGREDIENTS
Winter Squash
The winter months bring a host of different ingredients that can be used in wide range of hearty recipes. Red onions , winter squash and potatoes are popular choices during this season as they can help bring a comforting warmth to dishes that are simply delicious.
Winter squashes distinguish themselves from summer varieties with their dense texture and rich flavour. They offer culinary versatility as they can be used in soups, casseroles, stews, and desserts.
Red Onion
Shelf Life The thick, protective skin of winter squash prevents them from going soft from anywhere between six weeks to eight months. 2
Not all red onions are milder and sweeter than the white or brown onion. Whilst they can be enjoyed raw in salads or on burgers, they can pack a strong flavour punch. The flavour of a red onion can vary throughout the year, depending on length of storage, variety and soil type and that’s why this vegetable lends itself well to sweet and savory dishes like sweet jam or chutney.
Colouring Red onions develop their characteristic as they mature. When slicing open the red onion, don’t be alarmed if the colour isn’t vibrant, it just means the onion is fresher. 1
The British Potato
British potatoes are not only a nutritional powerhouse, providing high levels of vitamin C for radiant skin and fibre to support healthy weight management, but they also offer significant advantages in terms of freshness and sustainability. 3 By minimising the distance between farm and table, British potatoes have a lower carbon emissions and a smaller carbon footprint, making them environmentally friendly. 4
*Sources: 1.https://www.oldershawgroup.co.uk/red-onions
2. https://www.seriouseats.com/winter-squash-shopping-guide 3. https://livefarmer.co.uk/british-potatoes-10-unexpected-health-benefits/#:~:text=British%20 Potatoes%20are%20available%20throughout,count%20on%20this%20versatile%20vegetable. 4. https://www.foodafactoflife.org.uk/media/3497/potatoes-farming-facts-ws-1114fcp.docx
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