St Andrews Farmhouse Anster
– great use for leftover bits from your cheeseboard
Benromach Single Malt Whisky
A twist of freshly milled black pepper
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, food styling & photo: wendy barrie
St Andrews Farmhouse Anster is on SF Ark of Taste