Onuga and Watercress Soup

Melt 40g butter in a pan, add a finely chopped leek and cook gently for 5 minutes until softened. Add 225g finely diced potato. Cook for 1 minute. Pour in 570ml vegetable stock, bring to the boil and then simmer for 10-12 minutes until the potato is tender. Transfer to a food processor, add 300g watercress and blend for about 1 minute. Check seasoning then divide between 4 soup bowls. Serve immediately with a heaped tbsp of Onuga.

Grilled Figs and Onuga

4 fresh ripe figs
demerera sugar
juice of 1 lemon
30g of butter
50g jar Onuga


Cut figs into halves and sprinkle a little
sugar and lemon juice over them.

Top each one with a knob of butter
and grill for two minutes.

Top with Onuga and serve.

Fish & Chips

Fold a tbsp Onuga, chopped chives and black pepper into 150ml crème fraîche. Spoon into serving bowl. Cook 450g American-style oven chips. Season and serve with dip.

Potato Skins
Bake two medium potatoes in a pre-heated oven for 1 hour or until cooked. Pre-heat deep-fat fryer to 190°C/375°F. Halve the baked potatoes, scoop out flesh & cut skins into wedges. Deep-fry wedges for 3-4 minutes, until golden. Allow to cool and top with crème fraîche and Onuga. Sprinkle with red onion and black pepper.