Boursin bean pate

Ingredients 1 can cannellini beans, Boursin.

Serves: 5 Preparation: 10 minutes

Following on from my cannellini bean pate, this variation uses garlic and herb Boursin to flavour the bean paste. It takes 10 minutes to make and is utterly moreish. Best served with crunchy bread.

1) Drain the can of beans and simmer in hot salted water for 5 minutes.

2) Pulse in the blender, adding the Boursin after about 30 seconds.

3) Either serve immediately if you prefer this as a more spreadable mousse, or press into a suitable container and chill in the fridge to firm up and form pate consistency.

Broccoli Boursin mac & cheese

Ingredients Broccoli, Boursin, Macaroni

Serves: 4 Preparation: 30 minutes

By some freakish coincidence, my fabulous friend Ewan and I both experimented with Broccoli stalks during the same week, though due to life insanity I have only just got around to sharing this! I have a series of recipes coming using the stalk in pasta - don't neglect it, it's a wonderful ingredient that most of us just toss away. This pasta is super simple to make and really gorgeous.

1) Slice the stalk from the broccoli, peel the tough outer layer and discard. Slice the stalk into chunks and simmer for 20 minutes until completely soft. 

2) Meanwhite boil the macaroni in hot, salted water for 10 minutes, steaming the broccoli florets over the pan for the final 5 minutes.

3) Puree the broccoli stalk in a blender and stir in the boursin. Add the pasta to the sauce and toss with the broccoli before serving.

Boursin mushrooms

Ingredients 3 slices of bread, 200g chestnut mushrooms, 50g garlic and herb Boursin, pumpkin oil, butter

Serves: 1 preparation: 5 minutes


This recipe is The Boy's favourite breakfast - crispy melba toast topped with gooey, rich mushrooms - tangy with garlic and herb cheese and a nutty pumpkin oil finish. Being deathly allergic to mushrooms I can only promise that the sauce is magnificent, but magnificent it is.


1) Slice the crusts from the bread and press flat with a rolling pin. Toast lightly  and set aside.


2) Finely slice the mushrooms, then sautee in a frying pan for 3-4 minutes with a little butter and a drizzle of pumpkin oil. Finish by stirring through the boursin and serve, spooned onto the melba toast.