Love your Leftovers – Blue Cheese

By Seren Charrington-Hollins


Tangy, ripe and deeply savoury there is no doubt that it is an acquired taste, but there is no denying its ability to pep up sauces, add depth to pizza and pasta and even makes a delicious savoury custard.

If you find that you have blue cheese of any description loitering in your fridge, whip it out and create something delicious for this is one left over ingredient that is just too good to waste.

Creamy Blue Custard

Don’t be put off by the name of this recipe; it is absolutely delicious especially when served with hunks of freshly baked bread and crunch salad

Serves 8-10100g  full fat milk
250g stilton or other blue cheese
100g egg yolks
500 ml double  cream

1 tbsp honey

¼ tsp ground nutmeg
Salt and black pepper to taste

Butter for ramekin dishes

To serve
Walnuts, rustic salad, hunks of bread

1 Preheat the oven to 150C/300F/gas mark

Butter the ramekin dishes

  1. In a food blender blitz together the milk, honey, nutmeg, blue cheese and egg yolks until smooth. Mix in the cream and season to taste.
  2.  Pour into buttered individual ramekin dishes and bake in a bain marie* for about 20 minutes. (*Simply sit your ramekin dishes in a tray of water in the oven)

4 Sprinkle with roughly with chopped walnuts and serve with lots of salad and crusty bread.

For a super quick salad dressing simply combine 100ml double cream
100g gorgonzola or other soft blue cheese and generous pinch of  flaked sea salt in a food processor and blitz. This sauce can also be used in pasta I love to toss broken walnuts and toasted pine nuts through cooked pasta before stirring this sauce through: simple, quick and delicious! 

Or for cheese on toast with a difference simply crumble blue cheese over toasted bread (bagels are fabulous for this). Drizzle with honey and then grill until the cheese begins to melt. This works with most blue cheeses whether hard or soft, especially gorgonzola, roquefort, cambozola, stilton and dolcelatte.

Bon appétit!


  • Seren Charrington Hollins

    Seren runs a catering business and delicatessen in Mid Wales, but she is not your run of the mill caterer or deli owner. She is a mother of six and an internationally recognised food historian who has created banquets and historical dinner parties for private clients and television. Her work has been featured on the BBC, ITV & Channel 4 and she has appeared in BBC4’s Castle’s Under Siege, BBC South's Ration Book Britain, Pubs that Built Britain with The Hairy Bikers, BBC 2’s Inside the Factory, BBC 2’s The World’s Most Amazing Hotels, the Channel 4 series Food Unwrapped and Country Files Autumn Diaries. Her work has also been featured in The Guardian, The Times, Sunday Times, Daily Mail and The Telegraph. Her two most recent books are 'Revolting Recipes from History' and 'A Dark History of Tea'

Leave a Reply

Your email address will not be published. Required fields are marked *