Medita Cheese with Mini Tomato Arancini

Serves 4


150g High Weald Dairy Medita cut into 2cm cubes
30g Medita (crumbled)
1 small clove garlic, crushed
100g arborio rice
1 small shallot, finely diced
Half a leek finely chopped
1 tblsp butter and splash of olive oil
400-500 ml veg stock & tomato juice (50:50)
Handful of chopped basil
Beaten egg
1 tblsp flour


Add oil and butter to a pan, add rice and fry for 1-2 minutes. You should hear some of the rice cracking and popping. Add shallot, leek and garlic. Add hot stock mixture slowly, whilst continually stirring letting the rice absorb the liquid. When the rice is cooked bind with 30g of Med Style cheese and add chopped basil. Allow to cool, then form into 2cm balls and then chill for half an hour. Dip in flour then egg wash and bread crumbs and repeat for each ball. To cook deep fry until golden in a high sided pan with just enough oil to cover. Serve with dressed salad of spring onions, cherry tomatoes and green leaves of your choice.