Creamy Berkswell Rigatoni

Serves 2


200g Rigatoni or Paccheri

3 cloves of garlic, finely chopped

1 shallot, finely chopped

1 courgette, peeled into ribbons

1 bunch of chives, finely chopped

1 bunch of parsley, finely choped

1 lemon

50-100g of Cavolo Nero, chopped

100ml chicken stock

A glug of white wine

150g crème fraiche

50g Berkswell Cheese, grated



Put a large saucepan of water on a high heat to boil, add a sprinkle of salt and add the pasta, cook for approx. 12 mins or as per instructions until cooked

When cooked, set aside, drain and drizzle with oil to avoid sticking, reserve a ladleful of pasta water for the sauce

Add a glug of olive oil to a large frying pan on medium heat. When hot, add the courgette, Cavolo Nero and half the garlic, season with salt, pepper and chilli flakes (optional)

Either use another pan or remove the greens from the pan and cover to keep warm

Put the pan on medium heat and add a splash of oil, fry the shallot and the other half of garlic.

Season with salt, pepper and chilli flakes, cook until softened, stir occasionally

Add the chicken stock and the reserved ladleful of pasta water

Stir everything together, simmer for a couple of minutes until reduced by half

Stir in the crème fraiche, season again if you wish with pepper and chili flakes

Cook until hot then add the herbs and ¾ of the cheese

Add a pinch of lemon zest and the juice of 1 lemon

Add the pasta to the sauce and half the greens, stir through until everything is coated with sauce

Serve in pasta bowls, top with the remaining greens and grated Berkswell Cheese

Season for a final time with black pepper and chilli flakes!

Spinach, ricotta and Berkswell Ravioli with Sage butter

Serves 2


For the pasta dough:

240g plain flour

3 large eggs 1 or 2 egg yolks

1 tablespoon olive oil

A pinch of salt

For the filling:

200g fresh spinach

250g ricotta

100g Berkswell Cheese, grated

1 lemon – zest only for filling

For the sauce:

1 lemon – juice only for sauce

20g fresh sage leaves

3-4 garlic cloves

200-250g unsalted butter

Sea salt and black pepper

100g peas - cooked


Pour the flour in a bowl or on the countertop, make a well in the centre
Crack in the eggs, whisk with a fork

Gradually incorporate more flour bit by bit until everything is combined

Knead the dough until smooth, you will know when it is ready when the dough is smooth instead of rough and floury

Wrap the dough in cling film and leave to rest in the fridge for at least 30 minutes

While the dough rests, make the filling

Cook the spinach in a large, dry frying pan until completely wilted

Turn the heat down to low and continue cooking, press the spinach with the back of the spoon to squeeze out as much water as possible, cook until dry

Rest for 5-10 minutes until cool

Mix in a bowl with the ricotta, half the grated Berkswell and the lemon zest

Season with salt and pepper. Mix well, set aside

In a large saucepan or deep frying pan if preferred – large enough to hold all the ravioli once cooked place the butter, garlic and sage leaves

Over medium heat, melt the butter and stir all ingredients together

Season with salt and pepper

Once melted, add the lemon juice

Berkswell, goats’ cheese, butternut squash and mushroom Risotto

Serves 4-6


1-2 tablespoons butter

A dash of olive oil

800ml of vegetable or chicken stock

½ white onion, chopped

3 cloves of garlic, chopped

1 whole butternut squash, peeled and cut into cubes

200-250g chestnut mushrooms, chopped

3-4 dried porcini mushrooms

300g of arborio risotto rice

100g of Berkswell Cheese, grated (with a little extra to sprinkle on top)

50g of British farmhouse soft goats’ cheese, cubed

A handful of fresh parsley, rough chopped

Salt and pepper to season

A couple of pinches of chilli flakes



Soak the dried porcini mushrooms in water before beginning cooking

In a large frying pan, melt the butter and mix with the olive oil

Bring to a medium heat add, the onions and garlic frying for 3-4 minutes until lightly browned and softened

Add the butternut squash, season with salt and pepper, and fry for 4-5 minutes

(Here you can add an optional dash of white wine, bring to a simmer and wait for it to reduce)

Add the mushrooms to the pan and cook everything together for 2 minutes, stirring frequently

Add the rice to the pan, stir to coat the rice in the oil and butter

Fry on a low-med heat for 2 minutes, stirring continuously

Season with black pepper and a pinch of chilli flakes

Add the stock ladle by ladle cooking for a few minutes between each. Wait for the stock to soak in before adding another, stir frequently throughout

Add the soaked porcini, stir through and add the broth to the risotto

When 4/5ths of the stock is added to the dish, add both cheeses to the dish along with half the parsley

Continuously stir through whilst adding the remaining stock

Serve the risotto topped with the remaining Berkswell and parsley and a pinch of chilli flakes.

Season to finish


Bhurji With Berkswell & Shallots

Recipe by Kricket head chef, Will Bowlby


12 local, large free-range brown eggs

1 large red onion, finely chopped

3 green chillies, finely chopped

1 bunch of fresh coriander, finely chopped

200g (7oz/scant 1 cup) unsalted butter

1 tablespoon cumin seeds

1 handful of fresh curry leaves

1 teaspoon ground turmeric

4 slices of sourdough bread

12 slices of lardo

400g (14 oz) Berkswell Cheese, finely grated

Sea salt, to taste

Micro coriander to garnish (optional)

For the pickled shallots:

500g (1 lb 2 oz) banana shallots, thinly sliced into rings

200ml (7 fl oz/scant 1 cup) pickling liquor


To make the pickled shallots, steep the shallots in the pickling liquor for 1-2 hours at room temperature, then keep in the refrigerator until needed. 

Whisk the eggs in a bowl with the red onion, green chillies and coriander.

Reserve a little of the butter for the toast and melt the remainder gently in a frying pan (skillet). Add the cumin seeds, curry leaves and turmeric and cook over a medium heat for 30 seconds or so, stirring, until the spices are fragrant.

Add the egg mixture, reduce the heat and cook very gently, stirring continuously with a spatula or a wooden spoon, for about 3-4 minutes until the eggs are just cooked but still soft. Season to taste with salt and remove from the heat.

Toast the sourdough bread and spread with the reserved butter. Spoon the egg mixture on the toast, top with a slice of lardo, a sprinkle of grated cheese, a few slices of the pickled shallots and garnish with micro coriander leaves (if using)

Berkswell Bagels

Makes 8


280g (10oz) plain flour

4 teaspoons baking powder

1 ½ teaspoon sea salt

285g (20oz) 0% fat Greek yogurt

2 eggs, beaten

50g-80g Berkswell Cheese, grated

Sesame seeds

Optional additions: chives, onion


Preheat oven to 190°C

Line a baking tray with lightly oiled parchment paper

Combine the flour, baking powder and salt in a medium sized bowl.

Add the yogurt and mix with a fork until well combined. (This will be fairly crumbly.)

Here, if you wish you can add chives, onions, any other additional ingredients to be combined in the dough

Lightly dust flour on your work surface and turn out the dough

Knead the dough about 15 times until it is tacky, but not sticky. (It should not leave dough on your hand when you pull away.)

Divide into 4 equal balls

Roll each ball into 3cm thick ropes and join the ends to form bagels. (Or, you can make a ball and poke a hole in the centre then stretch it slightly)

Top with egg wash and sprinkle both sides with seasoning

Add a light sprinkle of sesame seeds (optional)

Sprinkle over a handful of grated Berkswell Cheese to each bagel

Bake for 25 minutes

Extra creamy Berkswell Carbonara

Serves 4

Not your truly traditional carbonara but we aren’t complaining! The addition of cream makes this a fail-safe dish, no more scrambled egg carbonara!

Berkswell makes for a wonderful alternative for Parmesan in this carbonara with a twist.


400g spaghetti

1 tbsp olive oil

200g smoked pancetta cubes

3 garlic cloves finely chopped

3 eggs

75ml double cream

50-70g Berkswell Cheese, finely grated, plus extra to serve


Cook the spaghetti until al dente in a large pan of salted water

In a large frying pan, heat the olive oil until hot. Then fry the pancetta cubes until lightly crispy, adding your finely chopped garlic halfway through cooking

In a medium sized bowl, crack in 2 of your eggs

Separate 1 egg and add the yolk to the other eggs. Save the egg white for your next omelette or as egg wash on some Berkswell Bagels!

Add the double cream and finely grated Berkswell Cheese to your eggs and whisk. Season with salt and pepper

Drain your spaghetti, reserving half a ladle-full of pasta water

Remove the pan from the heat then return the spaghetti to the large saucepan

Pour over your pancetta and garlic and mix through

Finally add your egg mixture and a small amount of pasta water

Toss and stir quickly, coating all the spaghetti

Mix until thick and creamy

Serve, season with freshly ground black pepper and top with extra finely grated Berkswell Cheese

Missing brunch? Berkswell Cheese toasted sandwich

Makes 2 toasties (at least)

For the cheese sauce

40g butter

40g plain flour

200-300ml milk

1tsp Dijon mustard

50g Berkswell cheese

For the toastie

4 slices of sourdough bread

3-6 slices of bacon of your choice

50g Berkswell Cheese, grated

50g British farmhouse aged Cheddar of your choice


First make your cheese sauce. Begin with a roux, gradually adding in your milk

Once the sauce is thickened, remove from the heat and add your Berkswell Cheese

Add a small teaspoon of Dijon mustard

Lightly season

Spread an even layer of your cheese sauce onto 1 slice of sourdough bread

Sprinkle your farmhouse cheddar in an even layer followed by the grated Berkswell

Season with freshly ground black pepper

Optional fillings here include tomatoes, fresh herbs or onions/shallots. Finely chop and add a layer to your toastie

Now top with your 3 slices of bacon and the second slice of sourdough

Give the sandwich a good push to keep all the layers together

Melt a small amount of butter in a pan (skillet, cast iron, frying or sandwich toaster)

Place the sandwich in the pan and cook for 2-3 minutes on each side, until the cheese is adequately melted but the bread is not burned!

Pushing down gently throughout


Berkswell Cheese & Parma ham twists


1 sheet of good quality puff pastry

2-3tbsp of Dijon mustard

150-200g Berkswell Cheese, grated

200g Parma ham slices


Line a baking tray with lightly oiled parchment

Preheat your oven to 200°C

Roll out your puff pastry to a 0.5cm thin layer

Using a pastry or silicone brush, brush a layer of Dijon mustard onto the pastry

Sprinkle your Berkswell Cheese in a fairly thick, even layer across the surface of the pastry

Press the cheese onto the pastry to make it stick

Fold the pastry in half lengthways

Start the above process again, with another layer of Dijon, Berkswell and Parma ham on top of the folded pastry

Fold again and roll with your rolling pin (roll between each layer)

Brush with another layer of Dijon

Sprinkle with another layer of Berkswell Cheese

Using a knife cut your pastry into 6 long strips

Twist each strip with 3 twists in 1 strip

Place the twists, well-spaced, on the baking tray

Chill for 10 minutes in the fridge

Then oven cook for 20 minutes until the twists are a pale golden brown

Lower the oven 140°C to ensure the twists are cooked through to the centre

Remove from oven after another 5 minutes

Let the twists cool for 10 minutes before serving

Berkswell, Italian sausage, cavolo nero and chickpea pasta

Serves 4


80ml olive oil

2 sprigs of fresh rosemary

300-400g or 1 pack of 6 sausages – of your choice. Spicy Sicilian or Italian style

works well if preferred!

400g can of chickpeas

60ml white wine

350g paccheri or rigatoni

Sea salt

100g or more if you prefer Cavolo Nero

70g Berkswell Cheese, grated

Freshly ground black pepper

1 tbsp unsalted butter (optional)

Chilli flakes (optional)


Cook your pasta in a pot of boiling salted water

Cook until very al dente, 3 minutes less than instructed

Heat a large pan over medium-high heat. Heat the olive oil

Fry the rosemary until crisp ~2minutes. Remove at set aside on a plate

Add sausage, chopped or breaking up with a spoon depending on your choice of sausages

Stirring occasionally, cook until browned ~8 minutes

Remove and set aside on the plate

Add chickpeas to the pot, cooking, stirring and mash lightly with spoon

Add a sprinkle of chilli flakes, season with black pepper

Cook for 5 minutes, transfer half the chickpeas to the plate

Add white wine, bring to the boil and cook until liquid almost completely evaporated

When your pasta is cooked, transfer with a slotted spoon to the pan with chickpeas. Add the cavolo nero and a large spoonful or ladleful of pasta water

Cook stirring often until the cavolo nero is cooked and the sauce is thickened

Add the reserved sausage and chickpeas

Add a little more pasta water, a sprinkle of chilli flakes and then add half the cheese

Continue stirring until it is melted and you have a glossy sauce

Add the tbsp of butter

Season with salt and black pepper

Serve topped with the sprigs of rosemary and the remaining Berkswell Cheese

Shakshuka with Berkswell and Halloumi

Serves 4


100g-150g Berkswell Cheese

250g Halloumi

2 tsp olive oil

1 Red pepper

2 tins of chopped tomatoes

1 onion, chopped

3 garlic cloves, finely chopped

1 teaspoon cumin seeds or 1-2 teaspoon powdered cumin

1 bay leaf

¼ teaspoon cayenne pepper

1 -2 teaspoon smoked paprika

Sprinkle of chilli flakes

A medium bunch of coriander, chopped

A few sprigs of fresh parsley, chopped

Sprinkle of sea salt

4 eggs


Halve the red pepper, brush with olive oil and season with salt and pepper. Place under the grill for 7-10 minutes until the skins are slightly blackened and peel away easily. Leave to cool

Add the chopped onions, garlic and cumin seeds to a large pan – cast iron or large frying pan with a lid

Cook until slightly brown

Slice the grilled peppers, add to the pan

Add the 2 tins of tomatoes to the pan

Add the chilli flakes, bay leaf, cayenne, paprika and half the coriander

Be generous and add more cumin if preferred

Season with salt and pepper to taste

Stir occasionally and cook for 10-15 minutes on the hob, to reduce the sauce. At halfway, preheat your oven approx. 180°

Towards the end of the 10-15 minutes, add the grated Berkswell – saving a little for the end - and stir in.

Either grill or pan fry the halloumi to your preference

Create 4 wells in the pan for the eggs

Crack in the eggs, cover with foil and place the pan in the oven. If you do not have a cast iron, then place the lid on the frying pan.

Remove from the oven after a few minutes, when the whites are cooked

Sprinkle over the fresh parsley

Top with finely grated Berkswell Cheese, season with salt, pepper and chilli flakes

Delicious served with grilled halloumi, warm flatbreads, pitta, and a yoghurt dip or labneh

Links to other recipes/uses

Wine pairings for Berkswell

By Fiona Beckett (matchingfoodandwine.com)

Truffled A38

By Michelin star chef Glynn Purnell of Purnell’s, Birmingham


Celeriac - Quartered

Maris piper potato - 1 large, peeled and washed

Double cream - 300ml

Fresh parsley - 1 tablespoon chopped

Berkswell Cheese - 30g grated


Salt and ground ginger to season


Using a vegetable spiralizer, prepare the celeriac and potato into vegetable “spaghetti”.

Put the cream into a large sauté pan and reduce by half, add the celeriac and potato and cook over a medium heat for 2-3 minutes until al dente, add the cheese and stir in to incorporate.

Add the parsley and season with salt and ground ginger.

Using a pasta fork twist the vegetable spaghetti and place into a serving dish, spoon the creamy sauce over the top.

Finish by grating fresh truffle over the top.

Courgette and Berkswell Cheese Soufflé

From Deliciousmagazine.co.uk

Diabetes friendly recipe


300ml whole milk

300ml double cream

1 small onion, cut into quarters

6 cloves

4 fresh bay leaves

½ tsp lightly crushed black peppercorns

100g butter, plus extra for greasing

40g plain flour

750g courgettes, topped and tailed

1¼ tsp salt

225g Berkswell Cheese, finely grated

5 large free-range eggs


Put the milk, cream, onion, cloves, bay leaves and peppercorns into a small pan, bring to the boil, then remove from the heat and set aside for 20 minutes or so to infuse.

Bring the milk back to the boil, then strain into a jug (discard the seasonings). Melt 75g of the butter in a medium-size pan, add the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the hot milk. Return the pan to the heat and bring to the boil, stirring, until it forms a silky-smooth sauce. Lower the heat and simmer very gently for 10 minutes, stirring every now and then.

Meanwhile, coarsely grate the courgettes, toss them with ½ tsp of the salt and leave to drain in a colander for 10 minutes.

Pour the sauce into a large mixing bowl and leave to cool slightly. Squeeze out as much of the excess liquid from the courgettes as you can, first by hand, then using plenty of kitchen paper or a clean tea towel. Melt the remaining butter in a large frying pan, add the courgettes and stir-fry for 2 minutes. Set aside.

Preheat the oven to 200°C/fan180°C/gas 6. Lightly butter a 2.5 litre, about 6cm deep, ovenproof dish. Add 25g of the Berkswell Cheese and shake to coat the base and the sides of the dish.

Separate the eggs, putting the whites into a large, very clean mixing bowl and stirring the yolks into the sauce. Stir in the courgettes with 175g of the grated cheese, the remaining ¾ tsp salt and plenty of black pepper. Whisk the whites to firm peaks, then gently fold them into the mixture.

Pour the soufflé mixture into the prepared dish, then scatter over the remaining Berkswell Cheese.

Bake for about 35 minutes, covering the top loosely with a sheet of foil after about 20 minutes, until it’s puffed, golden and cooked at the very centre, yet still soft and creamy inside. Serve straightaway with a lightly dressed, soft-leaved green salad.

Crab and Berkswell Tarts

From olivemagazine.com


350g all-butter shortcrust pastry

50g brown crabmeat

3 large eggs, beaten

300ml double cream 300ml

50g Berkswell Cheese, finely grated

2 tsp chopped tarragon

200g white crabmeat

Salad cress to serve


Heat the oven to 180C/fan 160C/gas 4.

Roll out the pastry to the thickness of a 20p coin then use to line 6 x 10cm individual tart tins, letting the excess overhanging.

Fill with baking paper and baking beans then blind bake for 10-15 minutes.

Take out the paper and beans and cook for another 5 minutes.

Cool then trim the excess pastry.

Break the brown crab meat up in a bowl then beat in the eggs, cream and cheese.

Season with pepper and a little salt then stir in the tarragon.

Divide the white crab between the tart cases then pour over the egg mix.

Put back in the oven for 15-20 minutes until just set. Serve warm, scattered with the cress.