Recipe Ideas

Above: Piquant Port Salut Rolls

1. Cut the crusts off the bread. Flatten the slices until very thin using a rolling pin.

2. Cut the Port Salut cheese slices in half, lengthwise. Place 3 strips on each bread slice.

3. Cut each bread slice into 3 strips level with the cheese.

4. Slice the peppers in half and place one half at the top of each bread/cheese strip from the pepper end to form a neat roll.

5. Wrap a slice of pancetta around each roll and secure with a cocktail stick.

6. Brush ends and pancetta with oil. Place rolls in a grill pan and grill until crisp and golden, turning once.

7. Arrange on a plate garnished with flat leaf parsley. Serve with drinks.

Above: Port Salut & BLT Sandwich

1. Grill or fry bacon as preferred or use pre-cooked bacon.

2. Chop basil and mix with mayonnaise.

3. Spread all pieces of bread with basil mayonnaise.

4. Cover bottom slices with rocket leaves and then tomato slices.

5. Put crispy bacon slices on top of tomato.

6. Cover with 2 slices of Port Salut per sandwich.

7. Top with remaining bread.

Above: Pasta á la Port Salut

1. Pre-heat the oven to 200 ºC, Gas 6, 400 ºF.

2. Cut the courgette, onion, aubergine and pepper into bite sized pieces. Place on a baking tray with the garlic cloves and rosemary sprigs.

3. Drizzle with half the oil, salt and pepper and bake in the oven for 15 minutes. Turn the vegetables, add the tomatoes and return to the oven for 5 minutes.

4. Meanwhile cook the pasta in plenty of boiling water for 8-10 minutes or until tender. Cut the Port Salut wedge into cubes.

5. Drain the pasta, return to the pan with the remaining oil, cheese, vegetables and parsley. Toss well and place in a warm serving dish. Serve with a warm ciabatta and salad.

Tip! Use walnut or hazelnut oil to give a different flavour.

Serve with: A chilled Frascati

Above: Mexican Fajitas

1. Cut the peppers into thin slices.

2. Heat oil in the frying pan. Add the peppers, onion and garlic and fry for 2-3 minutes until tender.

3. Add the fajita sauce spoon by spoon and cook for a further 5 minutes. Meanwhile slice the Port Salut Wedges into 4 slices and then cut into strips. Peel and thinly slice the avocado into sticks.

4. Warm the tortillas and place on a board; divide the pepper mixture between them. Reserve 1/4 of the cheese, putting the rest over the tortillas, along with the avocado slices.

5. Roll each tortilla into a fajita shape and place side by side on an ovenproof serving plate. Finely chop the remaining cheese and sprinkle, along with the chillies, over the prepared fajitas.

6. Place under a hot grill for 2-3 minutes to melt the cheese. Serve immediately with a crisp salad & tomato salsa or sour cream.

Tip: For a non-vegetarian option cut two chicken breast fillets and fry with the peppers and onion.

Above: Mellow Melon & Chorizo Salad

1. Cut each Port Salut cheese slice into 3 strips lengthwise. Peel the outer skin off the chorizo sausage and slice thinly. Place in a bowl.

2. Cut the melon away from the skin and cut the flesh into small chunks. Using a potato peeler, peel the cucumber into fine strips. Halve the artichokes and add all the ingredients to the bowl together with the olives.

3. To make the dressing, whisk the artichoke oil, limejuice, honey, salt and pepper until blended.

4. Add the dressing to the bowl, carefully turning the salad mixture until evenly coated.

5. Pile the Mellow Melon and Chorizo Salad onto a serving plate. Garnish with a pile of rocket leaves. Serve with crusty bread.

Tip! Serve as a starter or snack or as a main meal with new or jacket potatoes.

Serve with: Chardonnay or Apple juice

Above: Mediterranean Bites

1. Preheat the oven to 200 ºC/ 400 ºF/ Gas 6

2. Cut both the ciabatta and aubergine both into 8 slices. Arrange on a baking tray. Mix together the oil, oregano and black pepper and brush both sides of the bread and aubergine slices (skin sides especially).

3. Cut the peppers in half and remove the seeds & pith and place on the baking tray.

4. Bake in the oven for 15-20 minutes, removing the bread and aubergines when lightly browned after 5-8 minutes.

5. When the peppers are charred peel off the skins and slice thinly. Cut the Port Salut Le Cremeux into 16 slices.

6. Arrange 2 Le Cremeux slices on each ciabatta toast with pepper strips and aubergine slices, brush with more oregano oil.

7. Return to the oven for 1 minute just before serving to warm and melt the Port Salut Le Cremeux. Arrange on a serving plate and serve with drinks.

Tip! For a bigger-appetite snack cut in the half the ciabatta and top as above. Serve with salad.

Above: Garlic Bread

1. Pre-heat the oven to 200 ºC, Gas 6, 400 ºF and heat baking tray.

2. Lay the cheese slice lengthways and cut into 3 pieces, across the width.

3. This will give you 18 pieces in total, each one 4cm x 7cm.

4. Cut through each slice of garlic bread and trim both ends so they will sit flat on baking tray.

5. Each garlic bread will have a minimum of 9 slices so you should have a total of 18 slices.

6. Top each garlic bread slice with a piece of Port Salut.

7. Remove baking tray from oven and place your slices on the tray.

8. Cook in oven for 10-12 minutes until the cheese is melted and golden.

Above: French Farmhouse Pork

1. Cut the apple into quarters, core and slice thinly. Heat the oil in a frying pan and add the onion, apple slices and sage leaves.

2. Fry for 1 minute, stirring occasionally. Meanwhile grill the pork steaks for 3-4 minutes on each side until tender.

3. Slice Port Salut wedge into 8 thin slices. Arrange 2 slices on each pork steak and pile the apple mixture on top.

4. Return to the grill and cook for 2-3 minutes until the cheese has melted and the topping is crisp.

5. Serve with a mustard mash and a green vegetable or salad.

Tip! Try using chicken instead of pork or pears instead of apples.

Serve with: Farmhouse Cider

Above: Tasty Tortilla

1. Cut the potatoes and courgette into 1cm cubes. Cook the potatoes in boiling water for 2 minutes and drain

2. Heat half the oil in a 16.5cm non-stick frying pan. Add the onions and courgettes; fry gently for 5 minutes turning the mixture occasionally.

3. In a large bowl, beat the eggs, crème fraiche, water, thyme, salt and pepper. Cut the cheese into cubes, add to the egg mixture with the vegetables and stir well.

4. Heat the remaining oil. When hot, add the egg mixture. Stir in gently to mix then even out and cook gently for 3 minutes, until light brown on the underside and almost set.

5. Place under a hot grill to set the egg and lightly brown the top. Place a plate over the frying pan and invert the tortilla onto a warm serving plate.

6. Cut into wedges and serve with a sprig of thyme, olives, crusty bread and salad

Serve with: Homemade Sangria

Above: Filo Canapés

1. Pre-heat oven to 220 ºC, Gas 7, 425 ºF.

2. Remove 2 sheets of pastry together from pack and cut out 12 pastry rounds.

3. Press cutter down firmly through the two layers and line tray.

4. Brush each one lightly inside with melted butter.

5. Repeat steps 2 & 3 above so you will have 4 layers of pastry in each canapé.

6. Repeat steps 2-5 for second tray.

7. Cut Port Salut in half lengthways so you end up with 24 lengths.

8. Fold length in half and then in half again.

9. Press each piece of folded cheese into tart.

10. Cut cherry tomatoes in half horizontally and place one half on top of cheese.

11. Cook in oven for 10 minutes and allow to cool for 5 minutes before eating.

Above: Salad Nicoise with Leerdammer

1. Cook the potatoes in a pan of boiling water for 15-20 minutes until they are soft. Drain them and leave to cool slightly once cooled cut them in half.

2. Peel the boiled eggs and cut them into quarters

3. Trim the beans and blanch them in boiling water for 1 1/2 minutes. Refresh them in cold water and drain.

4. Preheat a griddle pan or non-stick frying pan. Brush the tuna steaks lightly with olive oil and sprinkle with salt and black pepper. Fry the steak over a high heat for 1-2 minutes on each side (1 min for rare or 2 min for medium / well done)

5. Divide the salad leaves between 2 serving plates or bowls. Arrange the beans, potatoes, tomatoes, eggs and olives over the leaves.

6. Break the tuna steaks into smaller pieces and scatter over the top of the salad followed by the LEERDAMMER cubes.

7. For the dressing, whisk all of the ingredients together in a small bowl until they are mixed well. Pour this over the salad when you are ready to serve.

Tip! Why not try this recipe using Leerdammer Light cheese for a healthier option.

A good quick way to make the dressing is to put all the ingredients into a screw top jar, like a clean jam jar and give it a really good shake.

Drinks tip! For a light lunch this salad goes well with chilled crisp Muscadet or a Rosé

Above: Chargrilled Chicken and Leerdammer Pasta Bake

1. Preheat the oven to 200 ºC/400 ºF/Gas 6

2. Cook the penne in a large pan of boiling water according to pack instructions. 3 minutes before the end of the cooking time add the broccoli. When both are cooked, drain them and place them into a large bowl.

3. Cut the chicken breasts into chunks and toss them lightly in 1 tablespoon of the olive oil. Preheat a non-stick griddle and fry the chicken pieces for 4-5 minutes over a high heat until they are cooked through and slightly char grilled. Add them to the pasta.

4. Heat 1 tablespoon of the olive oil in a frying pan and add the onion. Cook for 3 minutes over a moderate heat, stirring occasionally until soft and just starting to brown. Add the garlic and cook for a further minute without browning the garlic. Put into a small bowl and mix in the crème fraiche. Return the pan to the heat and add the courgettes. Fry them for 2-3 minutes over a high heat, stirring occasionally until they begin to soften and brown. Add them to the pasta together with the tomatoes.

5. Add the parsley and remaining olive oil to the pasta mixture and season well with salt and pepper.

6. Spread half the pasta mixture over the base of a large oven proof dish. Spread the crème fraiche mixture over the top of the pasta. Add the rest of the pasta mixture. Sprinkle over the pine nuts and finally the grated Leerdammer.

7. Bake in the oven for 20-25 minutes until the top is golden.

8. Serve immediately with a crisp salad.

Tip! Why not try this recipe using Leerdammer Light cheese for a healthier option.

Instead of making one large dish make 2 or 4 smaller ones you can freeze. Make sure you defrost them thoroughly before baking.

Drinks tip! Makes a great supper dish with a hearty Chilean red or a classic Italian Orvietto

Above: Leerdammer "Open" Sandwich

1. Place the bread onto a plate, spread with the mayonnaise and mustard. Add the salad leaves, the tomatoes, avocadoes and the ham. Sprinkle over salt and freshly ground black pepper if desired and top off with the slices of Leerdammer. Eat straight away.

Tip! Why not try this recipe using Leerdammer Light cheese for a healthier option.

If you are only using part of an avocado-cut off the part you need and keep the rest intact around the stone so that it doesn't brown. Store in the fridge.

Drinks tip! Try this with a buttery Australian Chardonnay or a Belgian wheat beer

Above: Leerdammer Smokie Toastie

1. Preheat the grill to high.

2. Cut the ciabatta in half lengthways.

3. Top each half with the smoked pork, salami and the peppers. Sprinkle over some salt and freshly ground mixed peppercorns. Fold over the slices of Leerdammer cheese.

4. Grill for 4-5 minutes until the top is golden and bubbling. Serve with mango chutney

Tip! Why not try this recipe using Leerdammer Light cheese for a healthier option.

To make your own char grilled peppers-preheat the grill to high. Cut red and yellow peppers in half and place them onto a baking tray. Place them under the grill for 12-15 minutes until the skins blacken and blister. Leave them to cool slightly before peeling them. Remove the stalks and seeds and cut the peppers into strips. Preheat a griddle and grill the strips for about 1 minute each, skin-side down until they have noticeable "grill marks" on them. If not using straight away-place the strips into a screw top jar and cover them with olive oil. Store in the fridge.

Drinks tip! Goes down well with a good old fashioned ale or a glass of light red such as Chianti or Beaujolais

Above: Spanish-style Leerdammer Sticks

1. Blanch the asparagus tips in boiling water for 45 seconds. Refresh in cold water.

2. Heat a non-stick frying pan over a medium heat and fry the chunks of Chorizo for 1 minute and put to one side. Add the Chorizo slices to the pan and fry them for 10 seconds. Remove them from the pan and roll them up straight away before they harden.

3. Thread all the of the ingredients onto 20 cocktail sticks, varying them as you go but make sure you have a piece of Leerdammer on each one!

4. Serve them as a party snack or an appetiser.

Tip! Why not try this recipe using Leerdammer Light cheese for a healthier option.

If you are worried about the heat of the chillies, use marinated pitted black and green olives instead.

Drinks tip! These snacks go down very will with a very cold glass of sherry or alternatively try them with a good, robust red Rioja

Above: The Ultimate Cheese and Ham Toastie

1. Thinly spread inside the rolls with butter. Divide tomato chutney between rolls, top with Leerdammer, ham and tomatoes. Sandwich rolls together then lightly spread a little more butter on the outside.

2. Heat large griddle pan for frying pan until hot. Add sandwiches two at time and press down with palette knife. Cook over medium heat for 6-8 mins, turning once until golden brown on outside and Leerdammer is hot and melting inside, Serve cut in two with salad leaves

Tip! As an alternative use Leerdammer Lighlife slices which contain half the fat of cheddar.

Above: Leerdammer and Asparagus Tart

1. Preheat oven to 200 ºC/fan180 ºC/400 ºF/Gas6. First make pastry: sift flour, mustard, cayenne pepper and salt into large bowl. Rub in butter until mixture resembles fine crumbs, and then stir in Leerdammer. Add45-60ml (3-4bsp) cold water and mix to firm dough. Lightly knead, then wrap in cling film and chill for 10mins.

2. Meanwhile, prepare filling. Melt butter in frying pan, add leeks and sauté or 2 mins or until tender. Blanch asparagus spears in large pan of boiling water for 2-3 mins or until tender. Drain, rinse in cold water and drain again. Beat eggs and crème fraiche together and season well.

3. Roll out pastry and use lo line 20cm/8inch fluted flan tin. Line case with baking beans (or similar). Bake for 20 mins, removing paper and beans for final 5 mins.

4. Reduce oven to 180 ºC/fan 160 ºC/375F/Gas4. Scatter half Leerdammer over pastry base, top with leeks and asparagus. Pour over eggs mixture over remaining Leerdammer. Bake for 30-35 mins or until top is golden and filling has set. Serve warm with salad.

Tip! If you do not have time to prepare pastry use ready made pastry instead.

Above: Leerdammer and Baked Rigatoni

1. Heats oil in large frying pan, add mince and cook over high heat for 5 mins or until browned. Add onion and garlic and sauté for 3 mins. Stir in tomatoes, stock and oregano. Season. Bring to boil, cover and simmer for 10 mins.

2. Meanwhile, cook pasta in large pan of boiling salted water according to packed instructions. Drain, set aside

3. Preheat oven to 200 ºC/fan180 ºC/400 ºF/Gas6

4. Mix sauce, pasta, crème fraiche, half Leerdammer and nutmeg together. Spoon into large shallow, oven proof dish. Scatter over remaining Leerdammer. Bake for 20 mins or until top is golden brown. Serve hot with green salad.

Above: Leerdammer and Chorizo Crunch Croute Salad

1. Preheat oven to 200 ºC/fan180 ºC/400 ºF/Gas6. Cut half Leerdammer into 2cm/¾inch cubes, grate reminder. Put bread, oil, garlic and grated Leerdammer on baking sheet, toss together. Bake for 10 mins or until the crouton are golden brown. Use fish slice to carefully scrape toasted Leerdammer on baking sheet - this will crisp as it cools. Set aside.

2. Meanwhile, heat small pan, add chorizo sausage, without any oil, and cook for 2-3 mins or until beginning to brown. Drain on chicken paper.

3. Place lettuce, tomatoes and pepper together in large salad bowl

4. Whisk all dressing ingredients together in small bowl with salt and freshly ground black pepper. Add Leerdammer croutons, Leerdammer cubes and fried chorizo to salad bowl, toss together. Drizzle over dressing, serve immediately.

Above: Spicy Chorizo and Leerdammer Pizza

1. Pre-heat oven to 200 ºC/400 ºF/Gas 6. Using sharp knife, carefully cut pizza base in half horizontally to make two thin, round pizza bases. Place in oven for 4-5 mins to colour.

2. Place tomatoes, chilli and garlic in blender and mix to purée. Liberally sprinkle roasted vegetables over the top.

3. Sprinkle with Leerdammer cheese and slices of chorizo, season well and drizzle with olive oil. Sprinkle sprigs of rosemary over top.

4. Put pizza back in oven for about 10 mins. Remove oven as soon as Leerdammer has melt and serve.

Cooking Tip:

Roasted vegetables, such as mushrooms, aubergines and pepper are also available to buy from delicatessen counters. Alternatively, buy pack of fresh, mixed vegetables marked "ready to roast" and cook them yourself!

This recipe also work just as well with packet pizza bas mix

For vegetarian alternative, omit chorizo sausage and add 40g/1½oz of Leerdammer cheese.

Above: Field Mushrooms with Leerdammer, Garlic and Parsley Oil

1. Remove rind from Leerdammer and cut into 1cm cubes. Place field mushrooms on a baking tray stalk side up, put Leerdammer evenly on top of mushrooms, together with little knob of butter on each,

2. Drizzle with olive oil and seasoning and place in pre-heated oven 180 ºC/350 ºF/Gas 4 for 10-15 mins to cook until lightly

3. Whilst mushrooms are cooking, peel and finely chop both garlic and shallot, and place in seasoning to the bowl. Place in pan and slightly warm.

4. Remove mushrooms and place in serving dish. Pour dressing over top and either serve still hot or leave to cool, refrigerate and serve cold.

Tip! This simple and tasty recipe can be adapted to any mushrooms - use widely available Portabello. Alternatively, use about 600g/1lb 5oz of medium-sized chestnut or button mushrooms; stuff and cook as above and serve them as a delicious starter or light lunch crusty bread.

Above: Grilled Chicken Fillets with Leerdammer and Roasted Peppers

1. Pan Fry chicken fillets in heatproof pan until golden brown and cooked through for approx. 10-12 mins.

2. Season with salt and pepper and put in pre-heated oven at 180 ºC/350 ºF/Gas 4 for about 6-10 mins to clock. Whilst cooking, sauté wood roasted peppers in a little oil and season.

3. Remove cooked chicken and top each fillet with two slices of Leerdammer. Place under grill to brown. Rip up basil leaves and place into peppers.

4. Pile peppers and basil up in centre of plate and top with grilled chicken. Drizzle with olive oil and serve.

Tip! Try this recipe with two un-dyed smoked haddock or cod fillets.

A teaspoon of wholegrain mustard or pesto sauce spread over cooked chicken fillets before adding Leerdammer makes a tasty alternative.

Above: Mixed Leedammer Mini Pastries

1. Preheat oven to 200 ºC/fan180 ºC/400 ºF/Gas 6. Unroll croissant dough and cut into three rectangular sections. Brush one third of dough with little egg, top with ham and Leerdammer slices. Spread pesto sauce on second piece of dough, scatter aver pine nuts and top with Leerdammer slices

2. Starting from long side, roll up both flavours to make sausage shapes. Cut each into about twelve 1cm/3/8inch wide pieces. Place flat on baking sheet and brush with a little more egg. Set aside.

3. One floured surface roll out remaining dough until it measures 21x18cm/10x4inches. Brush with egg, scatter over grated Leerdammer. Fold over dough from long side. Roll again until it measures 25x10cm/10x4inches. Cut into 1cm/3/8inch wide strips. Bush with egg. Place well apart on baking sheet, pass down one end of each and twist a little, press down other end so it remains twisted.

4. Bake all pastries together for 10 mins or until crisp and golden. Serve warm or cold as an appetiser

Above: Crispy Crust Plaice

1. Preheat the oven to 180 ºC/350 ºF/ Gas 4. Toss the vegetables in the lemon juice and roast for 40 minutes.

2. Meanwhile carefully toss The Laughing Cow Light Cheese, lemon rind, breadcrumbs and herbs together.

3. Arrange the plaice fillets skin side down, on a non stick baking sheet. Cover the fillets with the breadcrumb and cheese topping and bake for 20 minutes.

4. Just before serving, steam the French beans. Serve the fish with the roasted vegetables and French beans. Garnish with the lemon wedges.

Tip! Fancy a flavour change? Replace the plaice with small fillets of salmon and cook as above. Plus, as salmon is an oily fish, you'll be getting even more of those heart-healthy omega-3s.

Above: Shepherd's Pie

1. Preheat the oven to 180 ºC/ 350 ºF/ Gas 4. Bring a saucepan of water to the boil. Boil the potatoes for 10 minutes.

2. Meanwhile, dry fry the onion for 3 minutes and then stir in the lamb mince. Sear well and strain off all excess fat.

3. Add the tomatoes, Worcestershire sauce and lamb stock cube and frozen vegetables to the mince. Season well and simmer for 20 minutes.

4. Transfer the mixture to an ovenproof dish. Layer the potatoes over the mince with the cheese triangles and bake for 20 minutes. Serve.

Tip! Give it a lift for added flavour - and extra veg, clean and cut 2 medium leeks into 1/2in slices and sprinkle on top of the potato mash at step 4.

Above: Fiery Pepper Paté

1. Preheat the oven to 200 ºC/ 400 ºF/ Gas 6. Place the peppers in a roasting tin and sprinkle with the Cajun seasoning. Spray the peppers with the oil and roast them for 30 minutes, turning once.

2. Remove the peppers from the oven and place them in a food processor. Add The Laughing Cow Light Cheese, lemon juice and breadcrumbs.

3. Season well and blend until smooth and serve spooned onto chicory leaves with a selection of low fat cheese biscuits.

Tip! Smooth move for a creamier pate, remove the charred skins from the cooked peppers before blending them in the food processor.

Above: Warm and Toastie Bagel Rarebit

1. Preheat the grill. Arrange the bagels on a grill pan and grill for 5 minutes, or until browned on both sides.

2. Mash half The Laughing Cow Light Cheese Triangles in a bowl with the pesto. Spread this thinly over each toasted bagel. Place most of the tomatoes over the cheese and top with the remaining The Laughing Cow Light Cheese Triangles and tomatoes.

3. Season and grill for 10 minutes. Serve with a few rocket leaves.

Tip! Mix it up For added flavour; add a few sliced mushrooms to the bagel before grilling. Or poach an egg and top the bagels before serving.

Above: Peppy Pumpkin Soup

1. Preheat the oven to 200 ºC/ 400 ºF/ Gas 6.

2. Peel and chop the pumpkin into small pieces. Mix together the chilli powder and lemon juice. Add to the pumpkin and toss well to coat. Place the pumpkin in a roasting tin and bake for 45 minutes or until very soft.

3. Reserve 50g / 2oz of the cooked pumpkin and 2 triangles of The Laughing Cow Light Cheese. Transfer the remaining cooked pumpkin to a saucepan and add the stock and remaining The Laughing Cow Light Cheese. Season and simmer for 15 minutes.

4. Blend and the soup and serve with a garnish of the reserved pumpkin and cheese plus the parsley.

Tip! Give it a twist for a tangy tomato version; replace 225g of the pumpkin with 225g of blanched and peeled tomatoes at step 3.

Above: Warm Winter Couscous Salad

1. Boil the kettle and measure 450 mil into a jug. Place the cous cous in a large bowl and season. Pour the water over the cous cous and stir once. Cover with a clean tea towel and leave to stand whilst preparing the rest of the dish.

2. Dry fry the onion in a large non-stick frying pan, add the mushrooms to the pan and fry them for 5 minutes.

3. Fluff up the cous cous and add the onion and mushroom mixture. Toss in the cheese and herbs. Season well again. Serve with the ham and some crusty bread.

Above: Mexican Cheese Melt Burgers

1. Pre heat the oven to 350 (180) Gas 4. Pierce the potato skins with a fork and bake the potatoes for 2 hours.

2. Meanwhile, mix together the mince, onion, cheese, chilli and tomato puree. Season well and bring the mixture together with your fingers.

3. Divide into four and shape into thick patties. Chill until ready to serve. Cook for 30 minutes in the oven and serve with the jacket potatoes and some crisp salad leaves.

Above: Smoked Salmon Canapés

1. Combine cheese wedges, smoked salmon, dill and black pepper in medium bowl.

2. Divide mixture evenly on top of each cucumber slice.

3. Garnish with sprig of dill, if desired.

Above: Savoury Cheese & Onion Tartlets

1. Preheat oven to 180 ºC/ 350 ºF/ gas 4. Place onions in a saucepan and add 1 tbsp of spread. Cover and cook over a low heat for 10 minutes. Stir in garlic, parsley, sugar and vinegar and cook uncovered for 10 minutes.

2. Cut each pastry sheet in two and brush with remaining melted spread. Line 4, 10cm/ 4in loose-bottomed tins with two sheets of pastry, scrunching edges to form a rim.

3. Bake for 6 minutes, remove from the oven. Turn upside down and cook for a further 5 minutes.

4. Remove from oven, place correct way up. Spoon onion mixture and cheese triangles into each pastry case. Cook for 10 minutes, covering with foil.

5. Season and garnish with salad leaves and parsley.

Above: Spanakoppita

1. Place the first five ingredients in a bowl and stir. Let stand for 30 minutes.

2. Squeeze the excess liquid out of the spinach.

3. Pre-heat the oven to 180 ºC/350 ºF/gas mark 4. Meanwhile, dry-fry the onions until browned. Add to the spinach mixture with the cheese and stir.

4. Brush the pastry sheets with the melted spread and lined a baking dish with four of the sheets, making sure the edges overhang the dish.

5. Fill with the spinach mixture and level the surface.

6. Brush the remaining sheets with the reduced-fat spread and lay over the filling, tucking the pastry in at the edges.

7. Score the surface into squares and bake for 45-60 minutes.

Tip! Garnish slices with cherry tomatoes and lemon wedges.

Above: The Laughing Cow Salad

1. Bring a large saucepan of water to the boil. Plunge the asparagus into the water and boil for 2 minutes. Drain and run under cold water. Pat dry with kitchen paper. Cut the Laughing Cow Light Cheese Triangles in half and place in a bowl. Drizzle with the dressing.

2. Toss the turkey rashers, lettuce leaves, rocket and cherry tomatoes together. Arrange between four plates and top with The Laughing Cow cheese triangles, asparagus and radishes.

3. Fill a basket with the warmed brown bread and serve. Bon appetite.

Tip! Cut a few red grapes into halves and sprinkle over the salad before serving.

Above: Roasted Peppers

1. Preheat the oven to 200 ºC/400 ºF/Gas mark 6

2. Halves the peppers, leaving the stalks intact. Scoop out the seeds and wrap foil around the stalks to prevent them from burning. Place the peppers in a roasting tin with the cut edges uppermost. Season and cook uncovered for 25 minutes.

3. In a bowl, mix together the tomatoes, garlic and fronds from one of the rosemary branches. Divide the mixture between the peppers. Halve each Laughing Cow Light triangle and push the cheese pieces inside the peppers. Season and cook for 15 minutes.

4. Meanwhile, rinse the rice and place the saucepan. Pour over enough water to cover and add a pinch of turmeric and salt. Cool for 15 minutes. Spoon the rice into a serving dish and top with the peppers. Garnish with the remaining rosemary.

Above: Prawn Pots

1. Beat The Laughing Cow Light and fromage frais together in a bowl

2. Fold in the chopped chives and capers.

3. Stir in the prawns and add one teaspoon lemon juice

4. Divide between four dishes and chill for 30 minutes until almost set.

5. Garnish with Lemon zest and lemon wedges and serve the side salad.

Above: Foiled hot chicken

1. Preheat the oven to 180 ºC/350 ºF/Gas mark 4. Cut some foil into four large squares. Place each chicken breast on a foil square.

2. Evenly divide the onions and mushrooms over the chicken and top each with fromage frais. Sprinkle over some chopped fresh chives if liked.

3. Wrap up the foil and bake for 35 minutes. Remove from oven and unwrap foil.

4. Divide The Laughing Cow Light cheese Triangles in half and place equal amounts on top of the chicken breasts. Spread over with the back or a spoon or knife.

5. Grill under a medium heat for 5 minutes or until slightly melted. Cook for longer if you prefer crispier, golden edged.

6. Meanwhile, boil the potatoes and steam the broccoli. Serve the chicken with the vegetables.

Above: Fish Pie with Cheese Crust

1. Preheat the oven to 180 ºC/350 ºF/Gas mark 4. Heat the milk in a saucepan and crumble in the stock cube. Stir well. Mix the corn flour with enough water to form a paste and stir in the milk. Cool until thickened.

2. Stir in the fish and peas. Season well. Spoon the fish mixture into a small ovenproof dish.

3. Dice The Laughing Cow Light Cheese Triangles and toss the breadcrumbs and scatter over the fish mixture. Bake for 20 minutes. Steam the carrots and serve with the fish

Above: Chicken Kievs

1. Preheat the oven to 200 ºC/400 ºF/Gas mark 6. Peel and chop the garlic, place in a bowl with half of the herbs and The Laughing Cow Extra Light Triangles and mix well.

2. Make a slot in each chicken breast to create a pocket and stuff in the herby cheese mixture.

3. Beat the eggs; combine the breadcrumbs, Arrange on a baking sheet and bake for 20-25 minutes until cooked through.

4. Remove the Chicken Kievs from the oven and serve with a large seasonal salad.

Above: Cheese & Herb Pate

1. Trim and finely chop the spring onion, place in a small bowl with The Laughing Cow Extra Light and mash together with a fork.

2. Add the freshly chopped herbs along with the Tabasco and black pepper to taste. Stir well to combine

3. Serve the cheesy pate in a jacket potato (Free on Green), between two small slices of wholemeal bread (a Healthy Extra on Green and Original) or, using the pate to stuff inside before baking until tender (Free and Original)

Above: Cauliflower Cheese Soup

1. Peel and finely chop the onion, Spray a large pan with fry light and sauté the onion and paprika for 5 minutes over a medium-low heat. Stir occasionally until softened.

2. Add the cauliflower and stock bring to the boil, cover and simmer for 15 minutes. Add the milk and simmer for a further 5 minutes. Stir the Laughing Cow Extra Light, transfer to a food processor and blend until smooth.

3. Pour the soup back into the pan, season well and reheat. Serve garnished with a little paprika and some shredded spring onion.

Above: Roasted Vegetable Pizza

1. Preheat the oven to 200 ºC/400 ºF/Gas mark 6.

2. Place the white bread flour and cornmeal or polenta flour on a large mixing bowl and make a sight well in the centre.

3. Dissolve the fresh yeast in the warm milk. Add the yeast mixture to the bowl and mix with the flours, using the blade of a round-ended knife and gradually adding more milk until you have a soft dough consistency.

4. Turn out on to a floured surface and knead well. Cover with a damp cloth for 10 minutes.

5. Knead the dough again, Roll it out into a large circle and place on a non-stick baking tray or pizza pan.

6. Spoon the passata onto the base on top with the cherry tomatoes and the vegetables.

7. Cut each The Laughing Cow cheese triangles into four and scatter over top, along with the grated cheese.

8. Bake near the top of the oven for 20 minutes. Garnish with the basil leaves before serving.

Above: Squidgy-Middle Meatballs

1. Peel and chop the onion and mushrooms and mix with the mince, basil, oregano and chilli flakes (if using). Add the egg and anchovy paste, season well and bind into a dough-like consistency. Chill for 20 minutes.

2. Pre-heat the oven to 200 ºC/400 ºF/ Gas 6. Slice The Laughing Cow Extra Light triangles in half to make eight equal portions. Mould a spoonful of the mince mixture around each piece of cheese.

3. Put the eight meatballs in a non-stick ovenproof dish, spacing them about 1in/2½cm apart. Bake on the middle shelf of the oven for 20 minutes.

4. Put the tomatoes in a jug and stir in the sweetener. Tear up a handful of basil and scatter over the meatballs. Pour over the tomatoes and return to the oven for a further 20 minutes.

Above: Cheesy Sausage Rolls

1. Pre-heat the oven to 180 ºC/350 ºF/ Gas 4. Flatten the bread with a rolling pin and spread three The Laughing Cow Extra Light triangles on each slice until completely covered.

2. Prick the sausages, put one on each slice of bread, roll them and secure with cocktail sticks.

3. Beat the egg and use to glaze each sausage roll. Place them on a baking tray and cook for 25-35 minutes until crisp and golden.

4. Slice, remove the cocktail sticks and serve warm with a large salad.

Above: Toasted Courgette Cheese Wraps

1. Pre-heat the oven to 190 ºC/350 ºF/ Gas 5. Thinly slice the courgettes lengthways to make long thin strips. Blanch in boiling water, remove and leave to drain on kitchen paper.

2. Finely chop the shallots and garlic. Skin, deseed and chop the tomatoes. Beat the egg and tear the basil.

3. Spray a pan with spray oil and fry the shallots and garlic until just softened. Remove from the heat; add the tomatoes, egg, The Laughing Cow Extra Light triangles, breadcrumbs, basil and seasoning and mix. Divide the mixture between the courgette strips and roll up to enclose the filling.

4. Place the courgette wraps on a non-stick baking sheet, spray lightly with oil, grate the Parmesan and sprinkle over. Bake for 15-20 minutes until piping hot.