Let it (cheese) snow! Yup – Hix Restaurant’s Ronnie Murray has created just that, freezing and grating blue cheese to top off a canapé that’ll go down a storm…

Baked leek tart with Castello Jersey Blue

Makes 12


  • 2 medium leeks
  • 200g oyster mushrooms
  • 100g Castello Jersey Blue, cut in half – one portion frozen overnight and the other at room temperature.
  • 250ml double cream
  • 1 egg yolk
  • 12 shortcrust pastry cases or croustades
  • Butter, for cooking


  • Preheat the oven to 180C.
  • Sweat the leeks in a pan with some butter until soft and silky, then add the mushrooms.
  • When cooked, add a splash of double cream and melt chunks of the room-temperature cheese into the mixture until thick and glossy.
  • Season with black pepper and leave to cool for 5 minutes.
  • Add egg yolk to the mix and stir well.
  • Spoon the warm mixture into the short crust pastry or croustades and bake for 5 minutes until the top just starts to colour.
  • Finish with the’snow’ just before serving – take the frozen cheese and grate directly over the tart before serving immediately.

 For more information on Castello cheese, visit www.castellocheese.co.uk