Saint Agur: 8 brilliant blue cheese recipes

This sweet and savoury snack could happily be a starter or a cheese course! Blue cheese and fig is already a match made in heaven, but adding a Saint Agur scone to the mix takes things to another level. The scones couldn’t be easier to make – just rub the Saint Agur into your dry ingredients then make and bake the scones as normal. We love the sweet, sharp combination of candied walnuts and fig relish, but these scones are just as good with fresh figs if they’re in season.

This recipe takes steak and blue cheese – an exceptional flavour combination – and wraps it up in something a little more street food inspired! A dusting of dried oregano on the steak is a nod to the Mexican roots of this dish, and the Saint Agur crème is offset with a little sour cream and charred spring onions for smoky depth. Scatter over some pickled shallots, wrap it all up in a warm corn tortilla and you’re done!

These little dumplings originate in Tuscany, where they use a mixture of flour and ricotta to create a light, pillowy gnocchi. Gnudi aren’t as dense and chewy as their potato-based cousins, but they require a bit more time and care to make; it takes a good twenty-four hours to drain and dry the ricotta, but after that you’re good to go. Mixing some Saint Agur in with the gnudi dough gives the final result a lovely depth of flavour – we’ve paired them with a classic sage butter but there’s plenty more you could do!

Winter comfort food is all well and good, but sometimes it's nice to have something fresh that cuts through the richer fare the season brings with it. This salad combines seasonal celeriac and sweet apple for a deliciously crunchy dish that's bound together by a simple Saint Agur dressing.

We never seem to have enough snacks around Christmas, whether it's because people are around or we're just indulging that little bit more. Rather than relying on ready-made stuff in the shops, however, little bites like these Saint Agur palmiers are fantastic to have on-hand. Best of all, they can be prepared then frozen, ready to pop straight into the oven whenever needed.

For many of us, Christmas is the only time of year when we actually eat turkey – so it makes sense to make it as special as possible. That usually means whipping up a knockout stuffing to serve with it, and this sausage meat, apricot, pistachio and Saint Agur one definitely ticks all the boxes. The cheese ensures it remains moist rather than drying out and becoming crumbly, binding everything together with a mild savoury tang.