Salad of Air-Dried York Ham with Fresh Figs and Byland Blue Cheese with Spiced Quince Chutney


Preparation info

  • Cheese counter - Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

A nice snack, starter or savoury, Byland Blue is one of the nicest cheeses Judy Bell makes at the Sliepherd’s Purse Dairy at Nemsham Grange near Thirsk. With deep-flavoured York hum, peppery Pickering watercress, chutney and figs, it’s like a posh ploughman’s. Made from 100% Yorkshire cows’ milk, this cheese was inspired by early cheese-making of the Cistercian monks at the local, abbey - Byland Abbey.


  • 3 slices of York ham (or similar cured)
  • ½ fresh fig, cut into 3
  • 3 small wedges of Byland Blue
  • 3 teaspoonsof quince chutney
  • 1 teaspoonvinaigrette
  • salt and pepper
  • ½ bunch watercress
  • a few 1 cm dice croutons
  • garnish herbs



    Arrange three slices of air-dried ham at triangular interludes on the plate. In between these, put Byland Blue, spoon a little chutney around. Dress the watercress, season, then add the croutons. Mix gently, then place into the centre of the ham and cheese. Serve immediately.

    Spiced Quince Chutney

    Place ingredients into a suitable sized thick-bottomed pan, reduce down to coating consistency, leave to cool, use as required.