You Have to Try These Fabulous New Cheese Recipes from James Martin

Mild, creamy ricotta is the perfect cheese for stuffing dishes, whether it’s cannelloni, ravioli or chicken, as in this recipe. Switch it up for mascarpone or a full-fat cream cheese for similar results.

Preheat the oven to 200C (180C fan/gas 6).

Pop the ricotta and herbs into a food processor and blitz until smooth. Transfer to a piping bag and snip the end off.

Use your fingers to release the skin over the chicken breasts and create a pouch, then pipe the cheese and herb mixture under the skin. Put the chicken onto a roasting tray, then drizzle with olive oil and season. Roast for one hour 10 minutes, then remove from the oven and leave to rest for 20 minutes.

To make the sauce, heat a non-stick frying pan until very hot, add the oil, then the shallot and mushrooms. Add half the butter and fry for two minutes, then pour in the jus, wine and cream. Sprinkle over the tarragon, bring to the boil, then reduce by half. Add the remaining butter and season.

To serve, carve the chicken into eight pieces, pile onto a platter and spoon over the sauce.

Adding cheese to gnocchi is a great way to bring another layer of flavour to a dish and, instead of the more usual Parmesan, I’ve gone for a punchier Stilton. This stands up well to the herb-crusted lamb and it’s all brought together with a buttery, herb sauce.

Preheat the oven to 220C (200C fan/gas 7).

Mix the parsley, almonds, lemon and garlic together and spread all over the centre of the lamb loin. Season. Place on a baking sheet and roast for 15–20 minutes. Remove from the oven and leave to rest for five–10 minutes.

Meanwhile, to make the gnocchi, mix all the ingredients together and season. Then roll into 20cm long sausages, two centimetres thick, using a little extra flour. Cut into three centimetre pieces, then plunge into boiling water and cook for two minutes. Drain.

To make the sauce, heat a large frying pan until hot, then add the butter and, when foaming, add the garlic, mint, parsley, capers and gnocchi and stir through. Season.

To serve, spoon the gnocchi and sauce onto four plates. Slice the lamb and serve alongside.

This tart brioche showcases one of our finest cheeses – Tunworth – as a whole round is placed in the middle to create a gloriously gooey sauce for the haddock.

To make the brioche, put the egg and milk into the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, salt and yeast and mix until the dough comes together. Then add the butter and pull and stretch the dough by hand until it is elastic and passes the windowpane test when you can stretch it into a thin, translucent membrane without breaking. Cover the dough with clingfilm or a clean tea towel and leave to rest at room temperature for one hour.

On a lightly floured work surface, roll the dough into a circular shape. Cover with clingfilm, transfer to a tray, then rest in the fridge for three hours, or ideally overnight.

Butter and line a 25cm tart ring, four-and-a-half centimetres deep, with baking parchment. Grease a baking tray and sit the tart ring on top.

Roll the dough into an even circle, roughly 25cm diameter, on a lightly floured surface, then place into the prepared tart ring on the tray. Sit the cheese in the middle and leave to prove at room temperature until doubled in size.

Preheat the oven to 170C (150C fan/gas 3 1⁄2).

Dot the tart with the rosemary leaves and haddock. Bake for 15–20 minutes until golden and baked through. Brush with melted butter and serve warm.