Warm Winter Cheeseboard, by Abby Allen

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There's nothing more decadent than a good cheeseboard, except perhaps for this warm version by Abby Allen. The star of the show is the deliciously molten Baron Bigod cheese, which oozes its creamy flavour, making it perfect for dipping, dunking and scooping.

Alongside an array of grapes, figs and nuts, as you'd find on any well curated cheeseboard, and finished with a generous drizzle of honey and some fragrant fresh herbs, this recipe offers a truly spectactular sharing dish to warm up any winter's evening.

Here, we've cooked the recipe outdoors on our beautiful Somerset Grill Asado, but the concept of this dish works just as well with conventional ovens.

Ingredients

2

Baron Bigod
3-4 tablespoons

Honey
2 bunches

Red or black grapes
4

Figs
50g

Walnuts
A few sprigs

Rosemary
A few sprigs

Thyme
To serve
1

Sourdough loaf
1

Pain de Campagne
A selection of

Crackers

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Method

Light the campfire and wait until the wood has turned to embers or the charcoal has formed a thick grey coat.
Take a large cast iron pan and to it add the grapes and figs. Place the pan directly over a low-medium heat away from any flames and cook for around 5-6 minutes.
Once the fruit has started to just give, remove the pan from the heat and squish in the cheese. Sprinkle over the walnuts and herbs and place back over the fire.
Watch as the cheese begins to melt around the edges. Once this has begun, drizzle over your first 2 tablespoons of honey. Allow the cheese to vigorously bubble and the fruit to collapse and combine with the aromatic herbs, this may take around 7-8 minutes.
Once the cheese is volcanic, gooey and gorgeous, remove from the heat and decently drizzle with a further 3-4 spoons of honey.