In honour of British Food Fortnight, Executive Head Chef Graham Tinsley has created a simple yet delicious dish that you can create using locally sourced ingredients.

Deep fried Cheshire cheese beignets recipe

with goats cheese and apple cider dressing

You will need:

70 grams strong flour
55 grams butter
150 ml milk
1 1/2 eggs
100 grams Cheshire cheeseCarden Park cheese beignets Recipe
1 tablespoon chopped chives
Salt & pepper

Dressing: 1 small pot (125ml) of goats cheese yoghurt mixed with 2 tablespoons of apple cider


  1. Add milk and butter to a pan and bring to the boil
  2. Whisk in the flour and cook through
  3. Gradually add the eggs
  4. Mix in the cheese and chives
  5. Season with salt and pepper
  6. Shape into quenelles with 2 spoons dipped in a little hot oil
  7. Deep fry until cooked in the centre

Serve on a watercress and apple salad with the yoghurt dressing.

A Cheshire supplier of goats cheese is Delamere Dairy.

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