Stichelton Custard Tart, Beetroot Ketchup, Celery, Caramelised Walnut

We often serve Stichelton – an incredible raw milk blue cheese from Nottinghamshire – on our cheese board. The crumbly nature of the cheese, however, means that we’re always left with a large amount that doesn’t aesthetically qualify for the board. And Stichelton is far too good to waste. So we decided to use the trimmings in a savoury version of the custard tart on our dessert menu. Feuille de brick is a type of ready-made pastry originally from Tunisia, which is very similar to filo but –