With these wise words in mind, Colston Bassett has created four seasonal recipes that celebrate this classic pairing, led by Chef/Owner at Docket No.33, Stuart Collins.
Taking up the role of Chef de Partie at the 3 Michelin starred Restaurant Gordon Ramsay in London, Stuart worked alongside a team of talented and creative chefs under the guidance of one of the best known personalities in the industry.
Continuing with Gordon Ramsay, Stuart moved to New York to assume the position of Executive Sous Chef at The London NYC, working at both Restaurant Gordon Ramsay and Maze, Ramsay’s stylish more informal dining restaurant.
Early 2017, Stuart returned to the UK to open his own restaurant, and in August, Docket No.33 opened in Whitchurch, Shropshire.
Summer – Colston Bassett Stilton & Red Onion Flatbread
Ingredients for the Flat Bread
250g Self raising flour
4g Fresh yeast
50g Natural yoghurt
Red onion marmalade*
Colston Basset Blue Stilton
Ingredients for the Red Onion Marmalade
250g Red onions, sliced
35g Red wine
12g Balsamic vinegar
12g White wine vinegar
25g Light soft brown sugar
Salt and pepper, to taste
10g Olive Oil
Method for the Flat Bread
1. In a freestanding mixer with a dough hook attachment place all the ingredients. Mix on a low speed for 5 minutes, then mix on a medium speed for a further 1 minute
2. Place the dough into a clean bowl, cover with a damp cloth and leave in a warm place until the dough has risen by two thirds its original size
3. Heat the oven to 220°c/425°F/gas mark 7
4. Knock back the dough and gently roll out to make a rectangle shape
5. Spread the onion marmalade evenly over the top, leaving a 1cm edge on the crust
6. Generously crumble the blue cheese over the marmalade and bake immediately for 22-25 minutes
Best served immediately.
Method for the Red Onion Marmalade
1. Heat the oil in a large heavy stainless steel saucepan. Add the onions, a pinch of salt and some pepper
2. Cook over low to medium heat for about 30 minutes until the onions soften and turn translucent, stirring occasionally
3. Add the wine and vinegars, then stir to combine
4. Bring to a boil then reduce the heat, stir in the sugar and cook on low heat, stirring occasionally, for 30–40 minutes until most of the liquid has evaporated
5. Remove the pan from the heat and reserve for later use