Smokey Cheese & Onion Tart


  • 1 knob butter
  • 6 bacon (rashers, chopped into pieces)
  • 3 onions (thinly sliced)
  • 200 ml double cream
  • 500 grams shortcrust pastry (block, all-butter has the best flavour)
  • plain flour (for duting)
  • 140 grams Smoked Cheddar Cheese (hard farmhouse, half grated, half crumbled)
  • 1 eggs (beaten)
  • 140 grams cherry tomatoes (halved)

smoky cheese & onion tart


  • Heat oven to 220C/200C fan/gas 7.
  • Heat the butter in a frying pan until sizzling, then add the bacon and cook for 6 mins until just starting to crisp.
  • Add the onions and sweat for 10 mins until soft, sticky and golden.
  • Pour in the cream, take off the heat and leave to cool a little.
  • Meanwhile, roll the pastry out on a lightly floured surface to a rectangle a little larger than this magazine and transfer to a baking tray. Roll the edges up and press down to create a raised border.
  • Tip the creamy onions into a bowl. Mix in the grated cheese and most of the beaten egg.
  • Spread the mixture over the pastry, then scatter over the tomatoes and crumbled cheese.
  • Brush the borders with the remaining beaten egg, then bake for 20 mins until golden.
  • Leave to cool, then cut into squares.

Enjoy warm with salad

Smoked Cheddar & Apple Quesadilla


  • 8 Whole wheat tortillas
  • 300 g grated smoked cheddar
  • 100 g  baby spinach
  • 8 slices of smoked or un-smoked bacon, cooked and crumbled
  • 2 granny smith apples, cored and thinly sliced
  • non stick cooking spray, for cooking
  • sour cream, for serving



  • Sprinkle 1 tortilla with some cheese, a small handful of baby spinach, bacon and sliced apples. Press another tortilla on top to make a quesadilla.
  • Heat a nonstick skillet over medium-high heat and spray with nonstick spray.
  • Cook the quesadilla on each side for 2 to 3 minutes until golden.
  • Repeat with the remaining tortillas and fillings.
  • Slice into wedges and serve with sour cream.


Smoked Cheddar Cheese Scones

Less than 30 minspreparation time

10 to 30 mins cooking time

Makes 8-12 scones



  • 225g/8oz self raising flour

  • pinch of salt

  • 55g/2oz butter

  • 25g/1oz shropshire smokery smoked mature cheddar cheese, grated

  • 150ml/5fl oz milk

Preparation method

  1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
  2. Mix together the flour and salt and rub in the butter.
  3. Stir in the cheese and then the milk to get a soft dough.
  4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.