Our new Penyston brie launches in our stores today and to celebrate, our team has put together three delicious recipes that each celebrate its creamy texture and flavour. Given our current changing weather, there’s a lovely spring-like tart for warmer days but there’s also a heartier tartiflette and a toasted cheese sandwich for when the temperature drops or you’re seeking more comforting, warming food.


Penyston brie, ham and chutney sourdough toasted sandwich


Makes 2 sandwiches


Oil, for the griddle

Butter, for spreading

4 slices Daylesford organic sourdough bread

2 slices Daylesford organic Gloucestershire ham

100g Penyston brie, thickly sliced

2 heaped tbsp Daylesford organic harvest chutney


Begin by heating your griddle pan and brushing it with a little oil.


Lightly butter two slices of the sourdough and lay the ham on top, followed by the slices of brie. Spread the chutney on top of this and finish with the second slice of sourdough.


Place the two sandwiches on the griddle pan and cook for 3-4 minutes on each side, until the bread is slightly charred and the brie has melted.

Broccoli tart

Penyston brie, purple sprouting broccoli and chervil tart


Serves 6–8


For the pastry

250g plain flour

Pinch of salt

130g unsalted butter

2 egg yolks

2 tbsp cold water


For the filling

25g butter

1 medium onion, finely chopped

1 tbsp fresh chervil, finely chopped

8–10 stems purple sprouting broccoli

4 eggs

2 egg yolks

125ml whole milk

125ml double cream

150g Penyston brie, sliced

Salt and pepper


To make the pastry, sift the flour into the bowl of a food processor with the salt. Cut the butter into small cubes and add them to the bowl. Pulse lightly until the mixture looks like fine breadcrumbs.


Place the egg yolks and cold water in a small jug and whisk together. Drizzle this over the flour and butter mixture and quickly whizz until the dough just comes together. Be careful not to overwork the dough.


Tip out onto a floured worktop and gently knead into a smooth ball. Flatten slightly, wrap in cling film and chill for at least half an hour.


While the pastry is chilling, prepare the filling. Melt the butter in a frying pan and add the chopped onion, cooking over a medium heat for 10 minutes until soft and translucent. Add the chervil and a little salt and pepper and cook for a minute or two more. Keep to one side.


Bring a pan of salted water to the boil and add the broccoli. Cook for 5 minutes or until the broccoli is just tender. Drain and plunge into cold water. Drain again and keep to one side.


To blind bake the pastry, preheat the oven to 180ºC. Roll out the chilled pastry to ½cm thickness, so it is large enough to line a 26cm rectangular or round tart tin.  Carefully lift the pastry into the tin, pressing into the corners and sides firmly to completely line the tin. Trim the top rim with a sharp knife and prick the bottom of the pastry all over with a fork.


Line the pastry case with baking paper and baking beans and bake at the top of the oven for 15 minutes. Remove the paper and beans and return to the oven for 5–10 minutes until the base and sides are lightly golden and crisp. Remove from the oven and turn the oven temperature down to 160ºC.


Whisk the eggs, egg yolks, milk and cream together in a large bowl with some salt and pepper.


Spread the cooked onion over the bottom of the pastry case and then neatly arrange the cooked broccoli stems on top. Carefully pour in the egg mixture so that the pastry case is filled almost to the top. Lay the slices of Penyston brie in between the broccoli stems and bake the tart for 25–30 minutes until the egg has set in the middle and the cheese has turned slightly golden.


Allow to cool before slicing and serving with a salad of organic Market Garden leaves.


Penyston brie and celeriac tartiflette


Serves 6


600g Maris Piper potatoes (about 3 potatoes)

600g celeriac

4 slices streaky bacon, sliced

30g butter

1 large onion, finely sliced

1 tsp dried thyme (or 2 sprigs fresh thyme)

2 cloves garlic, finely chopped

120ml white wine

300ml double cream

180g Penyston brie


Preheat the oven to 190ºC.


Bring a large pan of water to the boil. Carefully drop in the potatoes and simmer for 15 minutes or until just tender. Drain and keep the potatoes to one side. When cool enough to handle, peel and cut into ½cm slices.


Bring another pan of water to the boil. Peel and quarter the celeriac and cut into ½cm slices. Add to the boiling water and simmer for 7–10 minutes, until just tender. Drain and keep to one side.


Fry the bacon strips in a small pan, until crisp and golden.


Melt the butter in a frying pan and when hot, add the sliced onion and cook for about 10 minutes until softened and translucent. Add the thyme and garlic and cook for 2 minutes more. Stir in the crispy bacon, followed by the white wine and bring to the boil. Simmer to reduce until nearly all of the liquid has evaporated.


To assemble the tartiflette, butter a medium-sized ovenproof dish. Arrange a layer of sliced celeriac on the bottom of the dish, followed by a layer of sliced potato and then half of the onion mixture. Season with salt and pepper and then repeat so you have a second layer of vegetables and onion. Pour over the double cream and then arrange the slices of Penyston brie neatly on top, to cover the potato.


Place at the top of the oven and bake for 30 minutes, or until the tartiflette is bubbling and the top is a rich golden brown.