PETERS OF KENSINGTON Online suppliers of tiptree range.   ......................................................... SHEPERDS’S TARTLET (Serves 4) Take 220 g shortcrust pastry 200 g Roquefort Société 250 g of small onions 2 eggs Lurpak butter 300 ml of single cream seasoning to taste Make Preheat the oven to gas mark 3/90°C Line a patty tin with shortcrust pastry.Cook the onions with a little butter in a saucepan over a low heat. Then reduce them to a purée. Crumble the Roquefort into this purée.Mix the eggs and cream in a bowl, add salt and pepper.Sprinkle the Roquefort into the pastry cases, cover with the egg/cream mixture and cook for about 25 min. APPENZELLER AND TUNA MELTS (Serves 4) Take 4 thick slices rustic bread olive oil sprinkling of dried mixed herbs 1 x 185g can tuna chunks, drained 125g/4oz cherry tomatoes, helved 1 small red onion, halved and thinly sliced 2-3 tbsp freshly chopped parsley freshly ground black pepper 100g/3 1/2 oz Appenzeller Switzerland, grated Make Preheat the grill to maximum. Brush the bread with olive oil and grill until lightly golden. Turn the bread over and repeat on the other side, adding a sprinkling of herbs. Toss the tuna, tomatoes, onion and parsley together and season with pepper. Pile onto the bread and top with the cheese. Grill until melted. TOASTED LE GRUYERE/EMMENTALER SANDWICH (Serves 1) Take 2 slices good quality white bread softened butter, optional 75g/3oz Le Gruyere Switzerland AOC, thinly sliced or 75g/3oz Emmentaler Switzerland if you prefer 1 tomato, sliced 1tbsp tapenade freshly ground black pepper Make Preheat the grill to medium. set a baking tray directly under the heat. Spread the bread lightly with butter, then sandwich together with about 2/3 of the cheese, the tomato and tapenade. Lightly butter the top slice and place on the baking tray under the grill until golden brown. Turn, top with the remaining cheese and return to the grill until melted and bubbling. Serve at one with a salad garnish. PORK WITH MUSHROOMS, LE GRUYERE AND MARSALA (Serves 4) 1tbsp vegetable oil 4 pork leg steaks each weighing about 100g/3 1/2 oz, beaten to flatten a little (or veal escalopes) 4 slices curred ham such as Serrano, Parma or Proscuitto di Speck 12 fresh sage leaves 75g/3 oz Le Gruyere Switzerland AOC, thinly sliced 250g/9oz button mushrooms 4tbsp Marsala or Medium sherry freshly ground black pepper Make Heat the oil in a large non-stick frying pan over a high heat. Season the pork steaks generously with pepper and brown for 2 minutes on each side. Remove from the pan and top each with a slice of ham, 3 sage leaves and a quarter of the cheese. Return the pan to the heat and saute the mushrooms until lightly golden. Set the pork steaks on top and add the Marsala. Cover and cook gently for 5 minutes. Serve with new or saute potatoes and a crisp green vegetable such as beans or broccoli. TURKEY AND APPENZELLER BURGERS (Serves 4) Take 1 x 500g pack minced turkey or chicken 4tbsp fresh breadcrumbs 1 medium onion, finely chopped 1tsp dried thyme 1/4tsp freshly ground black pepper 2tbsp Worcestershire sauce (or chilli sauce) 1 egg 200g/7oz Appenzeller Switzerland, coarsely grated Make Combine all the ingredients in a large bowl and mix well until evenly combined. Shape into 4 burgers. Preheat the grill to medium and cook the burgers for 7-8 minutes on each side until golden and cooked through. Serve with vegetables or salad or in burger buns with lettuce, cucumber and cranberry or apricot relish. TOURNEDOS AU ROQUEFORT (Serves 4) 4 tournedos 250 g of Roquefort Société 4 soup spoonfuls of Kapiti crème fraîche 12 salt, pepper, shallots Make Brown the shallots gently in butter and, all the time stirring, add the crème fraîche. Brown the tournedos in a separate frying pan, and add the partly-cooked shallots. Place the rare tournedos in a heatproof dish, surround them with the shallot sauce and crumble the Roquefort onto the tournedos. Put them under the grill of the oven for one to two minutes and serve immediately with a salad.