Crispy Fried Drumlin Cheese with Sweet and Sour Cranberries
			Crispy Fried Drumlin Cheese: Ingredients 6 oz Drumlin Cheese 1 tbsp Curry Powder (Madras Medium) 1 tbsp Chilli Powder 1 tbsp Sesame Seeds 1 tbsp Chopped Parsley 1 egg 1 cup bread crumbs Method Mix the breadcrumbs, flour and spices. Cut the Drumlin Cheese into slices. Dip in eggs, then the breadcrumb mix. Deep fry until golden brown. Keep warm. Sweet and Sour Cranberries (Plums may also be used) 4 cranberries (or plums as an alternative) 4 oz of diced peppers. 1 tbsp of diced onions 1 clove of garlic (crushed) 1 tbsp of root ginger diced 1 tbsp of brown sugar 1 tbsp of wine vinegar 1 tbsp of soy sauce 1 tbsp of tomato puree 1 tbsp of corn flour pint of vegetable stock Method Sweat peppers in olive oil, onion, ginger and garlic for one minute. Add the rest of the ingredients, except for the cranberries. Cook and season. Adjust the flavour of the sauce, depending on individual preference (more sweet or more sour). Add the plums/cranberries and cook for 3-5 minutes. Presentation Serve Drumlin Cheese with sweet and sour plums/cranberries accompanied with some side salad and curry oil.
	Corleggy Goat’s Cheese and Red Pepper Pizza
	Ingredients 4 oz Corleggy Goat’s Cheese diced 1 roasted red pepper chopped 4 oz puff pastry Chopped fresh herbs Method Roll puff pastry; sprinkle Corleggy Cheese, peppers and herbs. Drizzle Pesto and bake in hot oven 160°celcius for 10-15 minutes. Serve with salad and crusty bread.
	Potato and Corleggy Goat Cheese soufflé
				(Lucy Madden ‘The Potato Year’) used with kind permission of Lucy Madden
	Ingredients 10 oz (275 g) potatoes, peeled and boiled 4 oz (110 g) mature Corleggy Goat Cheese 1 small leek 4 oz (110 g) butter 1 clove of garlic 1 oz (25 g) flour pint (150) ml soured cream 4 tablespoons yoghurt 5 eggs Sea salt and freshly ground black pepper A little nutmeg Method First, preheat the oven at gas mark 6/400°f/200°C. When the potatoes have cooled, grate them. Grate the cheese and chop very thinly about 2 inches of the green part of the leek. Melt the butter in a heavy-bottomed pan and add the leek and the chopped garlic. Cook very gently for a couple of minutes and then stir in the flour and the sour cream and yoghurt. Stir over a low heat for 3 minutes and then remove from the heat. Stir in the egg yolks and add the grated potato. Season and add the grated goat cheese. (This preparation can be done a few hours before cooking.) Whip the egg whites until stiff and fold into the mixture. Put into a soufflé dish and cook for about 25 minutes. Serve immediately.
	Cheese Puff Potatoes
					(Lucy Madden ‘The Potato Year’) used with kind permission of Lucy Madden
	Ingredients 1 lb (450g) potatoes, peeled, cooked and puréed 4 oz (110 g) Corleggy Goat Cheese (or Drumlin Garlic Cheese), grated 1 medium onion, diced 3 eggs, separated 4 fl oz (110 ml) milk Sea salt and freshly ground black pepper 2 oz (50 g) plain flour Method Stir the cheese, the onion, the egg yolks, the milk, seasoning and flour into the potato purée. Beat the egg whites until stiff and fold into the potato mixture. Heat the oil in a wide frying pan and cook tablespoons of the mixture until barely golden. Eat at once.