This Sunday (18^th March) Mum’s across the nation will be entitled to a well deserved day of well-earned R&R. This is a great day to treat your mum and say thank you and there is no better way to show her that you care than by creating a really special dish for her to enjoy.

To give you inspiration in the kitchen, we have included a dish that you can create for your mum and serve for lunch or dinner. This simple, yet stylish recipe has been created by two-starred Michelin chef Nathan Outlaw, adding an extra special touch to this Leek, Smoked Salmon and Cheddar Sauce.

Leek, Smoked Salmon and Cheddar Sauce

Ingredients:

8 large leeks, cleaned and cut into 8cm pieces.

300g sliced smoked salmon

50g butter, plus extra for greasing

50g plain flour

450ml milk

2 free-range egg yolks

1 tsp English mustard

2tsp chopped Dill

salt and black pepper

175g Davidstow Classic Cheddar, grated

Method:

Preheat oven to 200 °C (400 °F, Gas 6).

Bring a large pan of salted water to the boil, then add the leeks and cook for 5 minutes. When the leeks are cooked drain and place into a buttered oven proof dish. Pile the salmon over the leeks.

Melt the butter in a small pan and add the flour. Cook, stirring for one to two minutes until lightly golden.

Remove from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for two to three minutes.

Remove from the heat and beat in the egg yolks, mustard and season with salt and pepper. Pour over the Leeks and salmon. Top with the grated cheese. Place in the oven and cook for 10 minutes, until golden brown. Serve immediately.

Cornwall’s national day, St Piran’s Day is just around the corner on March 5^th.

Cornwall is proud of many things, especially it’s food and on the day when the county will be celebrating its Patron Saint there’s no better excuse for everyone to relive Cornish holiday memories and cook up a ‘Kernow’ feast.

It goes without saying that one essential ingredient for all St Piran’s shopping lists is our award-winning Cornish cheddar. We’ve teamed up with North Cornwall based two star Michelin chef, Nathan Outlaw, to put a twist on the uniquely Cornish Stargazy Pie with Davidstow Crackler cheese, and traditional Crackler Cheese and Saffron Rolls.

Stargazy Pie originates from the Cornish fishing village of Mousehole, and traditionally sees the heads and tails of fish poke through the piecrust as though ‘star-gazing’.  Meanwhile Saffron Rolls have been traditionally baked in Cornwall on special occasions, such as anniversary feasts, and are as bright in colour  – from the addition of saffron strands – as the Cornish sun.

St Piran’s day is named after the patron saint of Cornwall, and was originally celebrated by the county’s tin miners. To this day, the Cornish community enjoy it by attending social events and parades, and Cornish feasts!

So have a go and we’d love to hear how you get on. You could even twitpic us your photo on Twitter @DavidstowCheese

Individual Stargazy Pies – serves 4

Ingredients:

Sauce

250ml Fish stock

125g Double cream

50g English mustard

Pie

100g Smoked streaky bacon, thinly sliced

1 White onion, finely chopped

250g Shortcrust pastry

8 Sardines, butterflied with the tail left on

1 Egg for egg wash

8 Quail eggs, boiled for two minutes and peeled

2tsp Dill, chopped

2tsp Parsley, chopped

4 tbsp Grated Davidstow Crackler Cheddar

Method:

• Heat a frying pan on a medium heat and add a drizzle of oil.  Sweat the onion and bacon in a pan and cook for four minutes. Add the fish stock and simmer for fiveminutes. Add the cream and mustard and simmer for three minutes. Remove from the heat and add the herbs, then cool the mixture.
• When the mixture is cooled divide it between four pie dishes and place two quail eggs in each dish. Season the sardines with salt and pepper and lay two of them in each dish with the tails sticking out.
• Roll the pastry and cut into shapes that will cover the edge of the dish. Egg wash the pastry and the edges of the pie dish. Cut two holes in each pastry shape and lay them on the pie dish, pulling through the sardine tail so that it pokes out.
• Heat the oven to 200c and then sprinkle the cheese onto the pastry tops. Place the pies in the oven and cook for 15 minutes until the pastry is golden.
• Serve immediately with a pint of beer and some crusty bread.

Davidstow Crackler and Saffron Rolls

Ingredients:

300g White bread flour

170ml Water

15g Fresh yeast

10g Salt

15g Unsalted butter

Pinch of saffron strands

50g Grated Davidstow Crackler Cheddar

Method:

• Place all the ingredients except the salt and cheese into a mixing bowl. Place the bowl onto a mixer and mix until a dough forms, then time it for six minutes on a high speed. After six minutes, add the salt and mix for two more minutes.

• Take the dough and transfer it to a floured bowl. Cover the dough with a damp/wet cloth and leave in a warm place to prove for 30 minutes.

• When the dough has proved knock it back carefully then cut and shape into 10 equal pieces of dough and shape into rolls. Heat the oven to 220c. Cover once again with the wet cloth and when they have doubled in size they will be ready to cook.

• Sprinkle the cheese equally on each roll. Place in to the oven and cook for 15 minutes until golden brown. To test the bread lift up the bread and tap the underside, if it sounds hollow then it is ready. Cool the bread on a cooling rack and serve.