Baron Bigod and Truffle Croquettes
Baron Bigod and Truffle Croquettes, by Masterchef winner Natalie Coleman. The perfect appetiser or starter to impress your guests.
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Black Figs & Baron Bigod Toasted...
A true celebration of seasonality, balance, and exceptional British produce... try Chef Sam Stone's stunning Black Fig & Baron Bigod Toasted Brioche. Produced for the menu at Chequers in Bath.
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Baron Bigod & Wild Honey Flatbread
Baron Bigod and Wild Honey Flatbread recipe. Created by Chef Patron Matt Larcombe, from the incredible Wild restaurant in Berkhamsted.
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Baron Bigod and Shallot Tarte Tatin
Warm and gooey Shallot Baron Bigod Tarte Tatin, by the talented Charlie Kendall-Smith. Perfect with a dressed rocket and watercress salad and some toasted walnuts.
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Baked Baron Bigod with White Wine,...
If anyone should know how to bake our Baron Bigod to perfection, it’s Fen Farm Dairy co-founder and creative director, Dulcie Crickmore. Here is Dulcie’s personal favourite way to enjoy...
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Bungayflette - Chef James Jay's British...
Bungayflette: our British take on French tartiflette using Raedwald cheese. Gooey, melting comfort food by Chef James Jay. Bungay Butter, pancetta & potatoes.
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Emma Freud’s Almost Famous Truffled Baron...
The fearlessly talented Emma Freud OBE, has provided us with a home made recipe which is sure to get your mouth watering. Combining the indulgence of our Truffled Baron Bigod...
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Richard Bainbridge’s Baron Bigod Pithivier
Award-winning chef Richard Bainbridge of Benedicts restaurant in Norwich has been a supporter of Fen Farm Dairy products from day one. We are over the moon to share with you his favourite...
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Tom Aikens’ Fen Farm Buttermilk &...
Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. Growing up in Norfolk, with a father working in the wine industry and a childhood spent gardening...
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Roasted parsnip and whipped Baron Bigod...
We were absolutely delighted to see that Masterchef 2024 finalist Louise Lyons used Baron Bigod in her final dish of the series. She spoke to us about the background of...
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Chelsea Buns with Bungay Butter by...
These Tangzhong Chelsea buns are light and fluffy and deliciously stuffed full of fruit. They don’t require a great deal of effort – especially if you have a mixer –...
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Fallow’s Baron Bigod on Malted Honey...
Luxury brunch recipe from Fallow, London: malt waffles with torched Baron Bigod cheese, honey, rhubarb & black truffle.
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Bungay Butter Chicken by Sandip Bhogal...
Born into a Kenyan Sikh family, The Pink Tiffin’s owner, Sandip, is passionate about recreating the flavours from his childhood. Sandip makes sensational dishes from his Bungay kitchen, just a couple...
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Roscoff onion, butternut squash, beetroot and...
Serves 4 (serve with kale, wild garlic and sunflower seed pesto – see below) Ingredients For the tatin 90g rolled puff pastry, cut slightly bigger then your pan and chill. 4...
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