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Roasted East Anglian tomatoes with St Jude cheese

“Naughty, decadent and creamy… it’s got that wonderful balance of ooziness from the outside and then fudginess in the middle.” Jamie Oliver (about Fen Farm Dairy Baron Bigod cheese)

Serves 2


4 tomatoes (halved)
A drizzle of olive oil
100g St Jude cheese (thinly sliced)
Fresh basil leaves (rough-torn)
Sea salt & black pepper (freshly ground)
Artisan sourdough bread (toasted)


Pre-heat oven to 200˚C/400˚F/Gas Mark 6.
Place tomatoes on baking tray. Drizzle with olive oil, season and bake for 10-15 mins until sizzling and sticky. Plate up, topping with St Jude cheese and basil. Oil drizzle and season to taste. Serve with the toasted sourdough.

Shared and loved by St Jude’s Julie Cheyney and artisan cheese officiando Angus D. Birditt, who was so impressed, he included it in his recent book, ‘A Portrait of British Cheese’ (Quadrille Publishing).

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