Baron Bigod with gooseberry sorbet and sourdough crisp

Steven Edwards serves Brie-like Baron Bigod cheese with a tart gooseberry sorbet and crunchy shards of sourdough for a modern spin on a British cheese plate. 

First published in 2022
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Cheese and sourdough crisps

  • 250g of Baron Bigod, (bring to room temp before serving)
  • 1 sourdough loaf
  • olive pomace oil, for drizzling
  • Maldon salt to season

Gooseberry sorbet

  • 35g of caster sugar
  • 135g of water
  • 375g of gooseberries
  • 55g of Pro Sorbet 100



  • Blender
  • Fine sieve
  • Ice cream maker



Place the sourdough loaf into a freezer - overnight if possible 

  • 1 sourdough loaf

Make the sorbet by heating the sugar, water and gooseberries in a pan until the gooseberries are soft


Once the gooseberries are soft, add to a blender and blitz until smooth, then pass through a fine sieve before mixing in the pro sorbet. Transfer to an ice cream machine and churn until frozen

  • 55g of Pro Sorbet 100

Once the sourdough is frozen, remove from the freezer and allow to soften for 2-3 minutes before slicing thinly on a slicing machine (or carefully by hand) into slices that are about 2mm thick


Preheat an oven to 180°C


Lay the sourdough slices on greaseproof paper on a baking sheet and drizzle with pomace oil and salt before placing another sheet on top. Cook at 180°C between the two baking sheets for 6-12 minutes, until golden all over


Slice the cheese into 6 equal pieces. Serve with the gooseberry sorbet, some fresh sliced gooseberries and the sourdough crisps on top. Garnish with the celery leaves 

First published in 2022

One of the youngest winners in MasterChef: The Professionals history, Steven Edwards is a chef bursting with both ambition and creativity. This is clear for all to see at his restaurant etch. in Hove, where his accomplished, modern British cookery has won him numerous accolades.

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