The umami flavour in blue cheese balances beautifully with the sweetness of beetroot and candied walnuts.
Grab some Huntley & Palmers Cracked Pepper Sesameal, layer on gogonzola cheese, then add your beetroot chutney, and some candied walnuts.
- Heat a medium non-stick frying pan over medium heat.
- Add 1 cup walnuts, ¼ cup brown sugar and 1 tablespoon butter.
- Cook for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end).
- Transfer immediately onto a sheet of baking paper, separate nuts immediately and cool.
Pair with a glass of Shiraz; this rich wine is bold enough to handle strong flavours. We love Crafters Union Shiraz
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