If you’re hosting a BBQ, a picnic or a summer party, you definitely need cheese and pineapple on sticks – it is a staple after all. Ford Farm have come up with a fantastic new version to put a modern twist on a party classic.
Ingredients:
1 pineapple
250g Coastal Cheddar
1 bottle of Gooseberry Vinegar from From Dorset with Love.
Method:
Prepare the Pineapple the day, cube it and place them in a bowl and cover with the Gooseberry Vinegar. Leave in the fridge overnight to pickle.
When you’re ready to assemble, cut the cheddar into cubes and then get the pineapple mixture out of the fridge.
Sear the pineapple cubes in a smoking hot pan, a chargrill or a bbq, cool and then using cocktail sticks, spear the cubes with the cheese and serve.