Cheese on Roast

I love cheese on toast. Thick slices of toasted sourdough bread piled with red cheddar -has to be red - popped under the grill until the cheese bubbles and sizzles. It is so easy and nostalgically comforting and there are no pots to wash afterwards.

There are lots of amazing Scottish cheeses to choose from. thinking of cheddar my mouth waters with the thought of the rich, flavoursome strong cheddar from the Isle of Mull. The Reade family farm is very forward thinking. They produce their own sustainable energy from wind, wood, and their own hydroelectric power plant. A heat exchange system even uses the heat removed from the milk in the evening to warm it back up for the cheese making in the morning. The cheddar is unpasteurised and has a full, nutty flavour with a creamy, moist texture.

As an alternative to toast, try roasting some new season autumn squash that are appearing in the shops now. They are very easily prepared and well-seasoned and flavoured with olive oil and fresh herbs are very good. The small, squashed ‘patty pan’ are even easier to use can be cut into thick slices and roasted in a hot oven ready to slather with melted cheese.

Roasted Squash with Isle of Mull Cheddar and Herbs

2 winter squash (200-300g)

2–3 tbsp extra virgin olive oil, plus extra for drizzling

fresh rosemary or thyme leaves

200 g Isle of Mull Cheddar cheese or any strong flavoured cheese

2 tbsp fresh breadcrumbs

sea salt and freshly ground black pepper

Pre-heat the oven to 230ºC/450ºF/Gas mark 8.

Slice the squash in half lengthways and scoop out the seeds.

Cut out the flesh and chop it into cubes. Set aside the

empty ‘shells’.

Toss the cubes in a bowl with the oil, salt, plenty of black

pepper and the herbs. Transfer to a baking sheet and roast

until soft and gooey, about 20–25 minutes.

Pile the squash into the scooped-out shells, drizzle with a

little olive oil and top with plenty of grated Isle of Mull Cheddar.

Grate some more black pepper over and add a good sprinkling of breadcrumbs.

Finish cooking under a hot grill or in the oven for a further 10 minutes until the cheese is beautifully melted and slightly browned.

Salted Pumpkin Seeds

Don’t throw out the pumpkin seeds you scoop out .

Rinse them in cold water and pat dry them

Toss them in some olive oil and sea salt and lay on a baking sheet.

Bake in a medium oven for 10-20 minutes until they are slightly browned and crispy.

Leave to cool. Delicious served with chilled white wine or a cold beer.