Cheese straws

Lay a sheet of puff pastry onto a lightly floured work surface, brush with beaten egg and scatter over 50g of grated Oakwood, then fold in half, roll out to the thickness of a £1 coin.


Place the halved onions onto an over tray. Drizzle over two tablespoons of olive oil and season then roast in a hot oven for 25-30 minutes until golden brown and tender.

Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the carrots, celery, garlic and fry for 4-5 minutes until softened but not browned.

Add the peeled roasted onions and bay leaves to the pan and pour over the stock. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.

Remove bay leaves before blending the soup until completely smooth. Add the chilli flakes and gently heat through, adjust the seasoning if necessary.

Divide the grated cheddar into warm bowls and ladle hot soup on top, allowing the cheese to melt.

Serve with a scattering of chopped herbs and a few cheese straws.

The perfect dish to warm you upon a cold day, and delicious too!

Ingredients for Cheese straws

  • 75g Fivemiletown Oakwood, grated
  • 1 ready rolled sheet of puff pastry, defrosted
  • 1 egg, lightly beaten

Ingredients for Soup

  • 100g Fivemiletown Mature cheddar,
  • grated
  • 8 onions, cut in half, leave skins on
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 4 carrots, finely sliced
  • 2 stalks celery, finely sliced
  • 1 clove garlic, crushed
  • 3 bay leaves
  • 1.5 litres (3 pints) vegetable stock
  • A small pinch of chilli flakes
  • Chopped chives or parsley to garnish