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Wotons:

180g Preseli Cheese

12 Wonton Skins

12 Leaves fresh Basil

12 Thin slices of Garlic

Freshly ground Black Pepper

A little beaten Egg for sealing

Vegetable Oil for deep-frying

Chopped Parsley and a little grated Smoked

Cerwyn to finish (Optional)

Ingredients

Dipping Sauce:

200g Chopped Plum Tomatoes

1 Garlic clove, grated

2 Tablespoons of Vodka

1 Teaspoon of Worcestershire Sauce

1 Teaspoon of Tobasco Sauce

Freshly ground Black Pepper

Juice of 1/2 a Lime

A few chopped Basil leaves

Method

Cut the cheese into 12 portions. Place in the centre of each wonton skin, top with a slice of garlic, a basil leaf and

a little fresh ground black pepper. Brush the edges with a little beaten egg, fold over to form a triangle and press

the edges together.

To make the dipping sauce simply mix all the ingredients together and chill for at least half an hour.

Half fill a medium size saucepan with vegetable oil and heat. Test with a piece of white bread, it should take 2

minutes to brown. Cook the wontons in batches until crisp and light golden in colour. Drain well on kitchen paper.

Sprinkle with the parsley and cheese if using and serve three per person with a pot of the dipping sauce.

By Angela Gray

Ingredients

6 chicken drumsticks

75g/3oz Smoked Cerwyn Cheese

6 rashers streaky bacon

oil or melted butter for cooking

salt and pepper

8 wooden cocktail sticks

Method

Preheat oven at 180 degrees C/ 350 degrees farenheight / Gas

mark 4, make a deep incision in the thickest part of each drumstick

and pack the deep slit with smoked goats cheese. Season with salt

and pepper, then wrap streaky bacon tightly around each drumstick,

ensuring the slits are covered, then secure with a cocktail stick.

Smear each drumstick with a little butter or oil. Cook in the oven for

15-20 minutes.

Ingredients

225g/8 oz Pant Mawr Goats Cheese in Plain Olive Oil

1 tbsp mayonnaise

150ml / quarter pint natural yoghurt or sour cream

2 small cooked beetroots, grated

Method

Mash the Pant Mawr Goats Cheese in a

bowl. Stir in the mayonnaise and yoghurt

(sour cream). Just before serving stir in

the grated beetroot.

Ingredients

For The Base:

8 Oz (225g) digestive biscuits (broken into pieces)

1 3/4 Oz (50g) light brown sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

4 Oz (125g) Margarine or butter, melted

For The Filling

1 lb (500 g) fresh soft goat's cheese

3 large eggs (duck eggs work well)

juice of 1/2 a lemon

grated rind of 1 lemon

3 1/2 Oz (100g) caster sugar

1/2 tsp oil of lemon

Method

Whisk all these ingredients together in a food

processor until smooth, light and creamy.

Pour into the pastry/crumb-lined pie pan.

Bake at 175 C degrees for 25 minutes - not

much longer or it will brown and top and dry

out. (The cheesecake should still be a bit

wobbly, but not too soft in the middle.)

Cool completely before serving. Makes 8

generous portions.

Recipe provided by Richard Cook,

Pengawsai, Rhosfach