Courgette and cheese soup

2 tablespoons vegetable (or light olive) oil

1 large onion (or 2 shallots) chopped

1 clove garlic

3 or 4 rashers of smoked bacon, chopped into small chunks

1kg courgettes, chopped

2 litres chicken stock (see recipe)

250g hard cheese (that will melt without going grainy), grated

Salt and pepper

In a large pan, gently soften the bacon, onion and garlic, without browning them. Add the courgettes, and fry for 2 minutes. Add the chicken stock, bring to the boil, and simmer for 10 minutes (or until the courgettes are soft).

Add half of the cheese, and blend well in a liquidiser of with a wand blender. Check and adjust the seasoning, and add more cheese to taste. The cheese shouldn’t overpower the flavour of courgette.

Serve with a swirl of double cream, if you prefer.

Parsonby rarebit with Allendale ale (serves 2-4)

1 tablespoon plain flour

1 tablespoon butter

150ml milk (you may use less, as the sauce needs to be thick)

175g Wardhall Parsonby cheese (or cheddar), grated

150ml Allendale (or other) bitter

1 teaspoon English mustard (or ½ teaspoon mustard powder)

2 egg yolks

Salt and pepper

4 slices toasted Chrirnells (or other) bread

Toast your bread, and leave it to cool. Reduce the beer and mustard until sticky.

Make a thick white sauce with the flour, butter and milk, and stir in the cheese. Leave to cool.

Add the reduced beer to the sauce.

Stir in the egg yolks, and season to taste.

Spoon/spread onto the toast, and grill until bubbling and golden brown.