Ingredients
- 100 g St Andrews Farmhouse Anster – great use for leftover bits from your cheeseboard
- 25 g butter
- 10 mls Benromach Single Malt Whisky
- chopped chervil
- A twist of freshly milled black pepper
Servings:
Instructions
- Crumble the cheese into a bowl and scatter with chervil.
- In a pan gently warm butter until only just melted and pour over cheese.
- Add whisky, season and mash together with a fork until the mix is bound together in a firm but textured paté.
- Serve in a bowl.
Recipe Notes
recipe, food styling & photo: wendy barrie
St Andrews Farmhouse Anster is on SF Ark of Taste