Recipe for June - Roasted Vegetable and Pasta Salad
Serves 6

You need:
1 button Sussex Slipcote with Herbs and Garlic
500g pasta, penne or rigatoni
1 aubergine, diced
2 red peppers, deseeded and sliced into thin strips
250g cherry tomatoes cut in half
6 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
salt and pepper
a small bunch of basil

Method:
Preheat the oven to 220 degrees centigrade.
Put the vegetables in a roasting tin and pour over the olive oil, season to taste.
Roast the vegetables in the oven for half an hour until soft, then add the balsamic vinegar and brown sugar.

Meanwhile, cook the pasta.
Directly it is cooked, drain and return the pasta to the saucepan, then crumble in the Sussex Slipcote and stir.
The slipcote will melt to form a creamy sauce.
Put the pasta mixture in a bowl and arrange the vegetables on top, then sprinkle with chopped basil leaves.

Mezze for a summer drinks party
serves 8

Crostini with caramalised onions and Sussex Slipcote
You need:
1 button plain Sussex Slipcote
1 baguette
4 onions
50ml+ 1 tblsp. olive oil (need not be extra virgin)
2 tblsp. brown sugar
2 tsp balsamic vinegar

Method:
On a very low heat, fry the onions in the olive oil, with the balsamic vinegar and the sugar, until they are dark brown but not burnt. This can take up to an hour. Leave to cool. (These onions will keep for up to a week in a jar in the fridge.) Cut the baguette into thin slices, brush with a little olive oil and put under a medium grill for a few minutes until the slices have begun to turn golden brown. Spread with the Sussex Slipcote and top with caramalised onions.

Little Sussex Slipcote pies
Makes 16
You need:
1 button Sussex Slipcote with herbs and garlic
1 400g packet filo pastry 170g butter, melted

Method:
Preheat the oven to 180 degrees centigrade and cover a baking tray with gresaeproof paper. Lay out one sheet of filo pastry on your work surface and brush well with melted butter, then top with another sheet, keeping the rest of the pastry covered with a damp cloth.Cut the filo, lengthwise, into strips 10cm wide. Put one tablespoon of Sussex Slipcote at one end of each strip, then fold the corner of the strip across to make a triangle, covering the cheese. Fold it again to make another triangle and continue until the strip is finished. Repeat with the remaining pastry. Bake the pies for 15 minutes until golden brown.

Grilled Sussex Slipcote Crostini
Cut four thick slices of crusty French bread and toast lightly.
Drizzle the slices with virgin olive oil. Place a slice of Sussex Slipcote cheese (use Plain or the Herbs & Garlic) on each of the pieces of bread and grill until melted and slightly brown. Garnish each slice with sun-dried tomatoes, sliced olives or any other favourites.
Serve with a freshly dressed salad or some brown rice.

Potato Rosti and Sussex Slipcote Cheese Parcels
Heat 1tsp of butter and 1tsp of olive oil in a small frying pan, over a moderate heat. Grate 2 oz of new potatoes and mix with 1tbsp of plain flour and 1tsp of chopped fresh thyme, adding seasoning to taste.
Add half the potato mixture to the pan, pushing down into the pan to flatten out the mix. Slice about 1-2oz of Slipcote cheese into thin discs and place into the centre of the potato, and then top with the remaining potato mix. Fry for 5-6 minutes, before turning over. Heat for a further 4-5 minutes, or until the Rosti has cooked.
Turn out onto a hot serving plate and garnish with a sprig of mint. Try it with an onion & tomato salad or any of your favourite dressed side salads.

Slipcote and Smoked Salmon Parcels
Shape pieces of Slipcote (ideally the Peppercorns style), into rectangular shapes. Wrap slices of smoked salmon around each piece of Slipcote to make a parcel. Tie the salmon parcel with chives.
Serve as a starter with mixed salad leaves, a quartered or slice of lemon and more freshly ground black pepper.

Slipcote Topped Mushrooms
Take large field or smaller button mushrooms, depending on appetite.
Cut slices of the Slipcote of your choice, Plain, Herbs & Garlic or Peppercorns and place on the mushrooms. Place the mushrooms under the grill or on a baking tray in the oven and cook until the mushrooms are softer and the cheese, hot and slightly browned.

Slipcote Stuffed Tomatoes
As a canapé use cherry tomatoes, as a starter or light lunch, use larger tomatoes. Take a sharp, ideally serrated knife, to cut the tops off the tomatoes and use a spoon to scoop out the seeds. The seeds and juice can be stirred into the cheese or they can be added to soups.
Mash your chosen Slipcote, add flavourings if you wish, chives or basil are a delicious addition to the Plain Slipcote. Use the cheese mixture to fill the tomatoes. Replace the tomato lids and serve.

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