Blue cheese and walnut sauce Recipe: Vegetarian

Serves 4

8 oz / 200g tub soft low-fat cream cheese
4 oz / 100g tub fromage frais
4 oz / 100g soft blue cheese - Cambozola is ideal
2 oz / 50g chopped walnutsv 2 oz / 50g fresh basil leaves or 1/2 teaspoon dried basil
1 oz / 25g fresh parsley or 1/2 teaspoon dried parsley
1 small glass red wine
1 dessertspoon walnut oil
1/2 teaspoon ground coriander

• Melt the cambozola gently, either in a saucepan or in a microwave (30 seconds).
• Blend all the ingredients together except the nuts in a bowl or blender.
• Add the nuts and heat gently until almost at boiling point. Do not allow to boil.
• Pour over mixed cooked vegetables (broccoli, sweetcorn, root vegetables, cauliflower).
• Sprinkle with more herbs or some parmesan cheese and serve at once.

• Serve in individual oven-proof gratin dishes and brown under the grill.
• Use as a warm or cold dip with raw vegetables - carrot sticks, cauliflower florets, celery, courgette sticks etc.