Antony Worrall Thompson: How to make the perfect Blackcurrant cheese
Blackcurrant cheese
450g (1lb) blackcurrants
450g (1lb) caster sugar
Place the currants and sugar together in a large heavy-bottomed saucepan, gently heat and gradually bring to the boil, stirring continuously.
Using a ladle, remove any scum that rises to the surface and discard.
Allow to simmer for 1 hour, then pass through a sieve. Pour into a terrine mould and leave to set in a cool place. Serve with a strong blue cheese or cold meats.
For more recipe inspiration, see www.awtonline.co.uk.