Wensleydale, Apple and Walnut Roulade

Ingredients

  • 50g Butter
  • 1 Dessert apple (peeled, cored and diced)
  • 125g Wensleydale cheese (grated)
  • 75g Cream cheese
  • 50g Walnuts (crushed)
  • Mixed small lettuce leaves
  • Walnut Oil

 

Method

  • Melt the butter in a pan and add the apple. Cook gently until softened
  • Beat the two cheeses together
  • Add the cooked apple to the cheeses and mix well
  • Chill for approximately 1 hour or until firm enough to handle
  • Form mixture in 2cm diameter roll
  • Roll through crushed nuts and return to fridhe to chill
  • Arrange salad leaves on a small plate, cut thin slices from roulade and place on top of leaves
  • Drizzle lightly with walnut oil and serve

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