Serves 4

Wigmore is one of the most delicious of the English cheeses. It is rich, creamy and delicate. I love it at this time of year as it works wonderfully with sweet young cobnuts. In this recipe, I sometimes substitute autumn raspberries for cobnuts – both work extremely well.

400g/13oz Wigmore cheese
24 cobnuts
4tbsp honey

This is really just a suggested combination. Remove the Wigmore cheese from your fridge a good 20 minutes before serving. I like to serve this as a shared dish, so place on a plate, arrange the cobnuts alongside the cheese, spoon over the honey and serve immediately.