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Ingredients
Whipped feta and garden vegetables
Fried chorizo and vintage cheddar
Goat cheese, smokey bacon and pear
Whipped Stilton and runny honey
Method
Whipped feta and garden vegetables
1.Crumble feta cheese in a small bowl and add a little thickened cream.
2.Stir to a smooth paste and refrigerate until required.
3.Top each Flatbread with a smear of whipped feta, thinly sliced red onion, cherry tomatoes, Lebanese cucumber slices and Kalamata olives.
Fried chorizo and vintage cheddar
4.Cut chorizo sausage into 8mm thick slices and fry over medium heat in a little olive oil for one of two minutes on each side until slightly browned.
5.Top Flatbread with the sliced cooked chorizo, slivers of firm cheese such as a romano, manchego or vintage cheddar and dollop with a little sweet blackberry preserve.
Goat cheese, smokey bacon and pear
6.Bake or fry rashers of streaky dry cured bacon until slightly golden and crisp.
7.Serve broken up rasher shards on a platter with sliced fresh pear, crumbled French style creamy goat cheese (we used Soignon dusted with ash) and Flatbread.
Whipped Stilton and runny honey
8.Crumble blue cheese such as Stilton or gorgonzola in a small bowl.
9.Add a little fresh pouring cream to loosen and stir into a smooth paste with a fork.
10.In a food processor add a combination of lightly toasted hazelnuts, walnuts and almonds and blitz to roughly chop.
11.Serve whipped cheese on a platter with the crushed nuts, Flatbread and runny honey.
