What you do Pre-heat the oven to 190°C/ fan oven 170°C/Gas 5. Put the butternut squash, garlic, carrots, red onion and peppers into a large roasting tin and add the olive oil and seasoning, tossing to coat. Roast for 25-30 minutes, turning once, until the vegetables are tender. Add the mushrooms and cherry tomatoes, then stir in the red sauce for lasagne. To make the cheese sauce, put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk until smooth and thickened. Remove from the heat and add about three-quarters of the cheese, stirring until melted. Tip half the vegetable mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3 lasagne sheets on top, then spread half the cheese sauce over them. Repeat the layers, then sprinkle the rest of the grated Cheddar evenly over the surface. Bake for 30-35 minutes, until cooked and golden brown.
Chicken Breasts Stuffed with Pilgrims Choice Cheddar and Basil Serves 4 - Preparation 20 minutes 
Cooking 30 minutes What You Need 4 skinless, boneless chicken breasts 4 tbsp red pesto sauce or sun-dried tomato paste 100g (4oz) Pilgrims Choice Extra Mature Cheddar cheese, finely grated About 12 fresh basil leaves 4 rashers smoked back bacon 3 tbsp olive oil 2 courgettes, cut into chunks 2 peppers, deseeded and cut into chunks 1 large onion, sliced into thin wedges 12 cherry tomatoes 1 tsp. cumin seeds Seasoning to taste
What you do Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Using a sharp knife, slice a pocket into each chicken breast and open it up. Spread 1 tsp. of pesto sauce or sun-dried tomato paste into each one, then share the grated Cheddar between them. Top with the basil leaves then close the pockets. Wrap a rasher of bacon around each chicken breast and secure with cocktail sticks. Spoon 2 tbsp of the olive oil into a roasting pan and add all the vegetables and the cumin seeds, tossing them to coat. Season. Arrange the chicken breasts on top. Sprinkle the remaining olive oil over them, then transfer to the oven. roast for 25-30 minutes, until the chicken is cooked and the vegetables are tender. Serve at once. Prepare the stuffed chicken breasts in advance if you want to get ahead. You could use unsmoked bacon if you prefer.
Pilgrims Choice Cheddar Nachos with Fiery Chilli Salsa Serves 4 - Preparation 20 minutes 
Cooking 5 minutes What You Need 1 x 400g pack tortilla chips 3 large tomatoes, finely chopped 1 small red onion, finely chopped 1 green or yellow pepper, deseeded and finely chopped 1 red chilli, deseeded and finely chopped 3 tbsp tomato ketchup 2 tbsp chopped fresh coriander 6oz (150g) Pilgrims Choice Extra Mature Cheddar, grated 1 large ripe avocado 8 tbsp fresh soured cream Salt and freshly ground black pepper
What you do Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Arrange the tortilla chips in heatproof serving bowls, or on a baking sheet. Make the salsa by mixing together the tomatoes, red onion, pepper, chilli, tomato ketchup and coriander, checking the flavour before you add too much chilli. Season with a little salt and pepper. Dollop spoonful’s of the salsa over the tortilla chips, and put any remaining salsa into a serving bowl. Sprinkle the cheese over the tortilla chips and bake on the top shelf of the oven for 5 minutes, until the cheese has melted. Meanwhile, halve the avocado and remove the stone, then scoop out the flesh into a serving bowl and mash it with a fork. Season, then serve with the nachos, soured cream and remaining salsa. This is a brilliant recipe to put together at a moment’s notice ideal for a few unexpected guests or to serve with drinks. Keep the ingredients in stock, so that you’re prepared!
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Love Cheddar, Love Our Cheddar Recipes
Pilgrims Choice Roasted Vegetable Lasagne Serves 4 - Cooking time 1 hour What You Need 500g (1lb 2oz) butternut squash, peeled, deseeded and cut into 2cm chunks 2 garlic cloves, crushed 350g (12oz) carrots, sliced 1 red onion, cut into wedges 2 peppers, deseeded and cut into chunks 2 tbsp olive oil Seasoning to taste 100g (4oz) mushrooms, sliced 12 cherry tomatoes, halved 1x 500g jar red sauce for lasagne Cheese sauce: 300ml (½ pint) skimmed milk 40g (1 ½oz) butter 40g (1 ½oz) plain flour 150g (6oz) Pilgrims Choice Extra Mature Cheddar cheese, grated 6 lasagne sheets (weighing about 100g)
What you do Pre-heat the oven to 190°C/ fan oven 170°C/Gas 5. Put the butternut squash, garlic, carrots, red onion and peppers into a large roasting tin and add the olive oil and seasoning, tossing to coat. Roast for 25-30 minutes, turning once, until the vegetables are tender. Add the mushrooms and cherry tomatoes, then stir in the red sauce for lasagne. To make the cheese sauce, put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk until smooth and thickened. Remove from the heat and add about three-quarters of the cheese, stirring until melted. Tip half the vegetable mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3 lasagne sheets on top, then spread half the cheese sauce over them. Repeat the layers, then sprinkle the rest of the grated Cheddar evenly over the surface. Bake for 30-35 minutes, until cooked and golden brown.
Chicken Breasts Stuffed with Pilgrims Choice Cheddar and Basil Serves 4 - Preparation 20 minutes 
Cooking 30 minutes What You Need 4 skinless, boneless chicken breasts 4 tbsp red pesto sauce or sun-dried tomato paste 100g (4oz) Pilgrims Choice Extra Mature Cheddar cheese, finely grated About 12 fresh basil leaves 4 rashers smoked back bacon 3 tbsp olive oil 2 courgettes, cut into chunks 2 peppers, deseeded and cut into chunks 1 large onion, sliced into thin wedges 12 cherry tomatoes 1 tsp. cumin seeds Seasoning to taste
What you do Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Using a sharp knife, slice a pocket into each chicken breast and open it up. Spread 1 tsp. of pesto sauce or sun-dried tomato paste into each one, then share the grated Cheddar between them. Top with the basil leaves then close the pockets. Wrap a rasher of bacon around each chicken breast and secure with cocktail sticks. Spoon 2 tbsp of the olive oil into a roasting pan and add all the vegetables and the cumin seeds, tossing them to coat. Season. Arrange the chicken breasts on top. Sprinkle the remaining olive oil over them, then transfer to the oven. roast for 25-30 minutes, until the chicken is cooked and the vegetables are tender. Serve at once. Prepare the stuffed chicken breasts in advance if you want to get ahead. You could use unsmoked bacon if you prefer.
Pilgrims Choice Cheddar Nachos with Fiery Chilli Salsa Serves 4 - Preparation 20 minutes 
Cooking 5 minutes What You Need 1 x 400g pack tortilla chips 3 large tomatoes, finely chopped 1 small red onion, finely chopped 1 green or yellow pepper, deseeded and finely chopped 1 red chilli, deseeded and finely chopped 3 tbsp tomato ketchup 2 tbsp chopped fresh coriander 6oz (150g) Pilgrims Choice Extra Mature Cheddar, grated 1 large ripe avocado 8 tbsp fresh soured cream Salt and freshly ground black pepper
What you do Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Arrange the tortilla chips in heatproof serving bowls, or on a baking sheet. Make the salsa by mixing together the tomatoes, red onion, pepper, chilli, tomato ketchup and coriander, checking the flavour before you add too much chilli. Season with a little salt and pepper. Dollop spoonful’s of the salsa over the tortilla chips, and put any remaining salsa into a serving bowl. Sprinkle the cheese over the tortilla chips and bake on the top shelf of the oven for 5 minutes, until the cheese has melted. Meanwhile, halve the avocado and remove the stone, then scoop out the flesh into a serving bowl and mash it with a fork. Season, then serve with the nachos, soured cream and remaining salsa. This is a brilliant recipe to put together at a moment’s notice ideal for a few unexpected guests or to serve with drinks. Keep the ingredients in stock, so that you’re prepared!
www.pilgrimschoice.com Find us on Facebook 
facebook.com/PilgrimsChoice 
Like us on twitter 
twitter.com/PilgrimsChoice

Love Cheddar, Love Our Cheddar Recipes

Pilgrims Choice Roasted Vegetable Lasagne

 

Serves 4 - Cooking time 1 hour

What You Need

 

500g (1lb 2oz) butternut squash, peeled, deseeded and cut into 2cm chunks

2 garlic cloves, crushed

350g (12oz) carrots, sliced

1 red onion, cut into wedges

2 peppers, deseeded and cut into chunks

2 tbsp olive oil

Seasoning to taste

100g (4oz) mushrooms, sliced

12 cherry tomatoes, halved

1x 500g jar red sauce for lasagne

 Cheese sauce:

300ml (½ pint) skimmed milk

40g (1 ½oz) butter

40g (1 ½oz) plain flour

150g (6oz) Pilgrims Choice Extra Mature Cheddar cheese, grated

6 lasagne sheets (weighing about 100g)

What you do

 

Pre-heat the oven to 190°C/ fan oven 170°C/Gas 5.

 

Put the butternut squash, garlic, carrots, red onion and peppers into a large roasting tin and add the olive oil and seasoning, tossing to coat. Roast for 25-30 minutes, turning once, until the vegetables are tender. Add the mushrooms and cherry tomatoes, then stir in the red sauce for lasagne.

 

To make the cheese sauce, put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk until smooth and thickened. Remove from the heat and add about three-quarters of the cheese, stirring until melted.

 

Tip half the vegetable mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3 lasagne sheets on top, then spread half the cheese sauce over them. Repeat the layers, then sprinkle the rest of the grated Cheddar evenly over the surface.

 

Bake for 30-35 minutes, until cooked and golden brown.

Chicken Breasts Stuffed with Pilgrims Choice Cheddar and Basil

 

Serves 4 - Preparation 20 minutes
Cooking 30 minutes

What You Need

 

4 skinless, boneless chicken breasts

4 tbsp red pesto sauce or sun-dried tomato paste

100g (4oz) Pilgrims Choice Extra Mature Cheddar cheese, finely grated

About 12 fresh basil leaves

4 rashers smoked back bacon

3 tbsp olive oil

2 courgettes, cut into chunks

2 peppers, deseeded and cut into chunks

1 large onion, sliced into thin wedges

12 cherry tomatoes

1 tsp. cumin seeds

Seasoning to taste

What you do

 

Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5.

 

Using a sharp knife, slice a pocket into each chicken breast and open it up. Spread 1 tsp. of pesto sauce or sun-dried tomato paste into each one, then share the grated Cheddar between them. Top with the basil leaves then close the pockets. Wrap a rasher of bacon around each chicken breast and secure with cocktail sticks.

 

Spoon 2 tbsp of the olive oil into a roasting pan and add all the vegetables and the cumin seeds, tossing them to coat. Season. Arrange the chicken breasts on top. Sprinkle the remaining olive oil over them, then transfer to the oven. roast for 25-30 minutes, until the chicken is cooked and the vegetables are tender. Serve at once.

 

Prepare the stuffed chicken breasts in advance if you want to get ahead. You could use unsmoked bacon if you prefer.

Pilgrims Choice Cheddar Nachos with Fiery Chilli Salsa

 

Serves 4 - Preparation 20 minutes
Cooking 5 minutes

What You Need

 

1 x 400g pack tortilla chips

3 large tomatoes, finely chopped

1 small red onion, finely chopped

1 green or yellow pepper, deseeded and finely chopped

1 red chilli, deseeded and finely chopped

3 tbsp tomato ketchup

2 tbsp chopped fresh coriander

6oz (150g) Pilgrims Choice Extra Mature Cheddar, grated

1 large ripe avocado

8 tbsp fresh soured cream

Salt and freshly ground black pepper

What you do

 

Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6.

 

Arrange the tortilla chips in heatproof serving bowls, or on a baking sheet.

Make the salsa by mixing together the tomatoes, red onion, pepper, chilli, tomato ketchup and coriander, checking the flavour before you add too much chilli. Season with a little salt and pepper.

 

Dollop spoonful’s of the salsa over the tortilla chips, and put any remaining salsa into a serving bowl. Sprinkle the cheese over the tortilla chips and bake on the top shelf of the oven for 5 minutes, until the cheese has melted.

 

Meanwhile, halve the avocado and remove the stone, then scoop out the flesh into a serving bowl and mash it with a fork. Season, then serve with the nachos, soured cream and remaining salsa.

 

This is a brilliant recipe to put together at a moment’s notice ideal for a few unexpected guests or to serve with drinks. Keep the ingredients in stock, so that you’re prepared!

www.pilgrimschoice.com

Find us on Facebook 
facebook.com/PilgrimsChoice
Like us on twitter
twitter.com/PilgrimsChoice