Pork with Wensleydale
Preparation time: 5 minutes, plus 30 minutes to marinate
Cooking time: 10 minutes
4 lean pork steaks
1 tbsp olive oil
Finely grated zest and juice of 1 lemon
1 tbsp chopped fresh rosemary or thyme
Freshly ground black pepper
100g (4oz) Wensleydale with apricots, cut into four slices
Fresh vegetables or mixed leaf salad, to serve
1 Put the pork steaks into a shallow dish (not a metal one) and add the olive oil, lemon zest, lemon juice and herbs. Season with black pepper. Turn to coat, then cover and marinate for 30 minutes.
2 Preheat a char-grill pan or the grill. Char-grill or grill the steaks for 4-5 minutes per side, depending on their thickness. Season.
3 Lift the pork steaks on to warm plates and place a slice of Wensleydale with apricots on top, leaving it for 1-2 minutes to melt while the meat rests. Serve with vegetables or salad.
Cook’s tip: You can also use cranberries instead of apricots.
For inspiration on other regional British cheeses to cook with visit www.britishcheese.com