Take 30g cubed Cornish Yarg cheese, a stick of chopped celery, cubed cucumber and a couple of tablespoons of creamy Cornish yogurt and gently mix together with lots of black pepper. Has to be served on multigrain bread with a really good quality salted butter.
You can cut the nettle rind off the cheese first if you don't like it but it does add something to the sandwich. The mild and creamy chalkiness of the cheese is so lovely with the yogurt and crunchy vegetables and the mustiness of the nettle rind.
Drew says:
"Interesting use of local ingredients with a lovely creamy texture that complements the crunch of celery and cucumber well"
