Fogg chooses to conclude his rather lavish daily breakfast with a rhubarb and gooseberry tart served with a slice of Cheddar cheese. My great chum, fine fellow and blessed cheesemaker, Simon (farmer) Jones, makes a fabulous Lincolnshire Poacher. It’s wonderfully hearty and earthy, just like its maker, who is so old fashioned and gentlemanly that he says hello to everyone he passes on a London street. This dish’s combination of sweet, zingy flavours against the nutty crumb layers — and of course the tang of the cheese — makes for an extremely satisfying dessert.
Put the fruit into a large pan, add
Butter a deep medium-sized pie dish (or experiment with individual portions). Scatter a layer of breadcrumbs over the base, along with a good sprinkling of crushed hazelnuts. Mix the nutmeg with the remaining breadcrumbs. Stir the lemon juice and vanilla seeds into the fruit. Fill the pie dish with alternate layers of fruit and crumbs, making sure to end with a layer of crumbs and the last of the crushed hazelnuts.
Finally, dot the top with butter and a final sprinkling of sugar, and
Serve each portion of charlotte with
A slice of Lincolnshire Poacher or Cheddar cheese per person
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