Baked Pumpkin and Meadowfield Goats Cheese Dip

1 cup meadowfield goats cheese
1/3 cup pumpkin puree
1/3 cup creme fraiche
2 tbsp. honey + more for drizzling on top
1/4 cup parmesan cheese grated
1 tsp. salt
1/2 tsp. pumpkin pie spice or cinnamon


  • Preheat the oven to 375 degrees F.
  • In the bowl of a food processor, combine all cheeses, pumpkin puree, honey, cinnamon and salt.
  • Pulse until it becomes a creamy consistency and then use a spatula to transfer the dip into an oven safe bowl or dish.
  • Bake for 20 minutes, then broil for 2-3 minutes (watching closely so that it doesn’t burn!) until golden on top. Remove from oven and serve immediately — enjoy!

Meadowfield Goats Cheese Pasta Salad with Toasted Almonds

4 plum tomatoes, cut into quarters
2 tbsp olive oil, plus extra for the pasta
40g flaked almonds, toasted until lightly golden
Salt and black pepper
250g conchiglie pasta
150g Meadowfield Farm goats cheese, preferably with a skin
80g rocket, chopped twice
A good squeeze of lemon juice (about ½ a lemon)
2 tbsp finely grated parmesan


1 Preheat the oven to 180C/350F/gas mark 4. Put the tomatoes skin-side down on a lightly oiled baking tray. Season with salt and drizzle with 2 tbsp of the olive oil. Pop in the oven for around 30 minutes, on the middle shelf.

2 Bring a big pot of heavily salted water to the boil. Add a good splash of olive oil, and tip in the pasta, stirring immediately. Boil according to pack instructions.

3 Drain and allow to cool for 5 minutes – do not run the pasta under cold water. Add another glug of olive oil to make sure the pasta doesn’t stick together as it cools.

4 Put the warm pasta into a big mixing bowl and crumble over the Meadowfield goats cheese. Gently roll and turn around with a wooden spoon until all the cheese is melted and every surface of the pasta is coated.

5 Check the seasoning – plenty of salt and pepper needed for this one –then as soon as the tomatoes are ready, fold these , rocket and almonds into the pasta.

6 Once it’s cooled a bit, it may all start looking a bit tight, but a couple of tablespoons of warm water will restore the creaminess. Finish with the lemon juice, a firm hand on the pepper grinder, a splash of your best extra virgin olive oil, more salt if necessary and some parmesan on top.

Scrambled Egg, Caramelised Onion And Meadowfield Goats Cheese Breakfast Croissant

For the egg:
25g butter
4 eggs
50ml Meadowfield goats milk
To serve:
4 croissants
4 tbsp caramelised onion chutney
250g Meadowfield soft goats cheese
4 slices cooked streaky bacon
Sea salt and freshly ground black pepper


Preheat an oven to 180C/350F/gas mark 6.

Heat a medium  saucepan over a low heat, add the oil and butter and allow the butter to melt. Once melted stir through the onion and a little salt and allow to sauté for 20-25 minutes until softened, stirring occasionally.

When the onions are almost finished melt the butter in a large non stick pan over a medium heat. Lightly whisk the eggs along with the Meadowfield goats milk and Meadowfield soft goats cheese, season and add to the pan. Allow to sit for 30 seconds, then, using a spatula fold the eggs on top of each other gently, lifting and folding from the base of the pan.

Divide the onion between the croissants, followed by a little of Meadowfield goats cheese and bacon. Serve.

Serves 2

Cook time: 20 minutes

Meadowfield Goats Cheese Mousse with Forest Berry Sauce

Forest Berry Sauce 
2 cups of forest fruit berries (can use frozen)
1 teaspoon vanilla extract
1 tablespoon coconut sugar or granulated sugar
Goats Milk Mousse
120g of cold Meadowfield goats cheese
1/2 cup of cold Meadowfield goats milk 
30 gram can of cold full-fat coconut milk (put in the fridge overnight),
¼ teaspoon of vanilla extract
1-2 tablespoon strawberry or blackcurrant jam
5-6 tablespoons of golden or maple syrup for serving
toasted coconut and chopped chocolate for serving


In a bowl, combine the berries, vanilla and coconut sugar. Mix well and let the berries sit at room temp for at least 15 minutes to allow them to release the juice. 

Meanwhile, add the goats cheese and goats milk to a mixing bowl. 

To extract the coconut milk, flip the can of cold coconut milk upside down, open it and drain the coconut water from the can (this can be reserved for drinking or used in a different recipe). 

Add the white, solid coconut cream and vanilla extract to the bowl. Using an electric hand mixer, whip the mixture until soft and creamy- approx 3-4 minutes. Once whipped, gently swirl in the jam. Cover the bowl and place in the freezer for 10-15 minutes.

Divide the forest fruit sauce between 5-6 small dessert bowls or glasses. Next, take the mousse out of the freezer and spoon over the fruit evenly. Cover the bowls/glasses and place them in the fridge for at least 2.5 hours or until ready to serve.

Top each portion with coconut, chocolate and drizzle with maple or golden syrup if desired.

Meadowfield Goats Cheese Potato Cakes

500g potatoes, peeled and chopped
1 small onion, peeled and roughly chopped
1 egg, lightly beaten
50g Meadowfield soft goats cheese, mashed with a fork
60g plain flour
Salt and black pepper
Vegetable oil, for frying


1 Preheat oven to 180C/160C/gas mark 5. Blitz the potato and onion in a food processor. Squeeze out as much moisture as possible over a colander and pat the mixture dry with some kitchen paper to make sure the mix is as dry as it can get.

2 Mix in the egg, Meadowfield soft goats cheese and flour, then season with salt and pepper. Heat the vegetable oil in medium pan over a medium heat.

3 Carefully drop in large dessert spoonful of the mixture into the pan and fry the potato cakes for 2 minutes on each side. Place in the oven for 10 minutes to finish cooking before you are ready to serve.

Serves 4

One Pot Lemon, Meadowfield Farm Goats Cheese And Basil Pasta

400g rigatoni
50g butter
250ml double cream
50g baby spinach
1 tsp dijon mustard
1 lemon, juice and zest
100g Meadowfield soft goats cheese
50g parmesan, finely grated
50g walnuts, toasted
Small handful basil leaves, to serve
Sea salt and freshly ground black pepper


Place a large saucepan of salted water over a high heat, bring to the boil Add the pasta and cook according to packet instructions.

While the pasta is cooking add the lemon zest to a separate pan along with cream. Simmer for a 3-4 minutes until slightly reduced, stirring often. Add the butter to this, stir to combine, the butter should instantly melt into the liquid.

Scoop the pasta into the sauce along with a little cooking liquid, toss to coat the pasta in the sauce, simmer for a minute or two until the pasta has absorbed most of the liquid. Remove from the heat and stir through Meadowfield Farm goats cheese and two thirds of the parmesan, little by little, keeping a little back to serve. Stir through the spinach until wilted along with a squeeze in the lemon juice and season to taste. Serve straight away in bowls with the remaining Meadowfield goats cheese and basil leaves sprinkled over the top.

Serves 4

Meadowfield Goats Cheese with Cooling Cucumber, Radish and Red Onion Salad

1/2 of fresh cucumber
5-6 radishes
2-3 twigs of fresh dill, chopped
1-2 spring onions, chopped
Meadowfield goats cheese
French baguette
olive oil
balsamic vinegar


In a bowl peel the cucumber, remove the moist middle containing cucumber seeds. Chop  the cucumber into small cubes.

Wash and chop the radish and red onion. Mix all the vegetables together and combine with a drizzle of balsamic vinegar, olive oil, spring onion and chopped fresh dill.

Slice the French baguette and toast in the oven.

Serve the salad over Meadowfield goats cheese with toasted French baguette slices.

Serves 4

Tomato, Thyme and Meadowfield Goats Cheese Tart

1 sheet ready-rolled puff pastry
2 tbsp olive oil
400g cherry tomatoes, halved
4 sprigs fresh thyme, leaves picked
1 garlic clove, peeled and chopped
Salt and freshly ground black pepper
80g Meadowfield soft goats cheese


1 Heat the oven to 220C/425F/gas mark 7. Lay out the pastry on a baking tray lined with baking paper. Then, using a sharp knife, score a line – not all the way through  along each side of the pastry, about 2cm in from the edges. This will give the tart a nice crusty edge.

2 Put the olive oil, cherry tomatoes, thyme leaves and garlic into a bowl and mix until they are well coated. Season with salt and pepper and mix again.

3 Tumble the tomato mixture evenly over the pastry, keeping it within the scored lines. Crumble Meadowfield goats cheese over the top among the bits of tomato.

4 Add another quick dash of freshly ground black pepper and pop it into the oven for about 20 minutes, or until it’s golden brown and puffy on the outside, the tomatoes are collapsing slightly and the cheese is melty, then serve.

Serves 4-6

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