Buchanans have shared one of their delicious recipes with us and we couldn’t help but pass it on. Perfect for this time of year, this recipe is a must!

Cavolo nero soup with wer walnut and Ticklemore vinaigrette
Serves 2

For the soup:
200g cavolo nero, tough stems discarded and roughly chopped
1 large flourly potato, peeled and cut into about 5 pieces
1 medium shallot, roughly sliced
1 litre of vegetable stock
1 tablespoon of olive oil
50g cold butter, cubed

For the vinaigrette:
80g Ticklemore cheese, crumbled
3 tablespoons of olive oil
1 handful of wet walnuts, shelled and roughly chopped
1 lemon, zested, plus the juice of half
Black pepper

Method:
Combine all the vinaigrette ingredients and leave to one side.

In a heavy-based pan, swear te shallot in the olive oil until softened but not coloured. Add the potato, cavolo nero and stock. Simmer on a low heat until the potato is cooked, this will take about 15 minutes.

Liquidise until smooth. Add the cold butter and blend again. Finish with black pepper. Add a little salt if needed but bear in mind that the vinaigrette will add saltiness from the cheese.

Serve the soup topped with a generous helping of the vinaigrette.

Eat and Enjoy. Visit Buchanans Cheesemonger at 5a Porchester Place.