Serves 4

Ingredients 

• 2 packs of Caws Teifi Halloumi

• 500g waxy potatoes

• 1 small butternut squash

• Seasonal greens

• Cauliflower

• 100g Smoked Caerphilly cheese

• 2 cloves of garlic

• 3tbsp of olive oil

• 100g butter

• Hand full of fresh herbs

• Glug of milk

Method

1. Preheat oven to 200c fan/200c/gas 8

2. Quarter and de-seed the butternut squash, drizzle with olive oil and roast in oven for 30 mins or until soft.

3. Once roasted scoop the flesh out and purée with some Smoked Caerphilly cheese and the milk. Season to taste.

4. While waiting for the squash; crush a garlic clove, mix with 1 tbsp of olive oil and season. Remove all the leaves from the cauliflower and brush all over with the garlic oil. Wrap it in foil and pop in oven for 20 mins.

5. Lightly oil and black pepper the whole Caws Teifi Halloumi and roast in the oven for 15-20mins, turning occasionally so it has a golden outside.

6. Boil your potatoes until you can easily stick a knife into them, drain, put in half the butter and season.

7. Finely chop herbs ready for Caws Teifi Halloumi and mix with the remaining oil.

8. Throw greens in a pan with the rest of the butter and a splash of water and cook over a medium heat.

9. Take Caws Teifi Halloumi from the oven, carve into two halves and then paint with the herb oil

10. Start with some squash purée under the Caws Teifi Halloumi, then carve the cauliflower into slices. Plate up the rest and enjoy.

This recipe is produced by Holly Bull @secretediblegarden

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