Last week I headed down to Wales. Abergavenny to be precise. I was invited down by Collier's (Powerful Welsh Cheddar) and Chef Stephen Terry at The Hardwick.

I've got lots to share but I'll start with a a little bit about Colliers and this recipe for cheesey polenta, which was absolutely amazing.


I'm ashamed as a vegetarian to say I've never cooked polenta before. I do have it sitting in my kitchen in a tub, but I only use it to sit my freshly made pizza bases on before they're popped into the oven to bake. A shameful under-use of this wonderful grain.

Stephen made us polenta fingers with lots of Collier's cheddar and wilted cavolo nero. He served these tasty crisp bites on a bed of grilled lettuce with a drizzle of salsa verde and some sauteed oyster mushrooms. It was heavenly and I was instantly converted. I couldn't believe how easy it was either.