Lesley Waters
from
Great Food Bites
Choose a top quality British cheese for Lesley Water's deliciously fresh Ploughman's lunch, served with a crunchy celery and red apple salad
Choose a top quality British cheese for Lesley Water's deliciously fresh Ploughman's lunch, served with a crunchy celery and red apple salad
Blue cheese and walnut bread with celery and apple salad
Method
2. For the bread, sift the flours, bicarbonate of soda, salt, sugar and pepper into a large bowl.
3. Combine the melted butter with the milk. Make a well in the dry ingredients, pour in the liquid and, using your hands, mix to a soft dough. Add the cheese and walnuts and gently knead to combine.
4. Turn out onto a floured surface and shape into a rough oval, about 5cm thick. Place on a floured baking sheet and, using a sharp knife, slash the bread on the diagonal 3 times.
5. Dust with a little extra flour and bake for 40 minutes - the bread should be a golden brown colour and sound hollow when tapped. Leave to cool on a wire rack for 20 minutes.
6. For the celery salad, combine all the salad ingredients and season with black pepper. Transfer to a serving bowl.
7. Cut the bread into thick chunks and serve with the salad. If you're feeling indulgent, add an extra slab of blue cheese.
Prep:
20 min
Cook: 40 min
Cook: 40 min
Ingredients
225g wholemeal flour225g plain flour
1 tsp Bicarbonate of soda
1 tsp Salt
1 tsp caster sugar
1/2 tsp cracked black pepper
25g Butter, melted
300ml Milk
2 tsp cream of tartar
225g Shopshire blue, blue vinney or Stilton cheese, roughly crumbled
85g walnut pieces, lightly toasted
For the celery salad
6 sticks Celery, sliced on the diagonal1 small red onion, finely chopped
2 Cox's apples, cored, roughly chopped
1 lemon, juice only
2 tbsp extra virgin olive oil
2 large handfuls Watercress, washed and picked over
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