Fresh Homewood Cheese Dumplings

Using potato starch instead of the traditional flour and egg gives a delicate texture and purer cheese flavour.

1. Mix all the ingredients together together in a bowl, cover with plastic wrap and refrigerate for at least 1 hour, preferably over night. If you try to rush this the starch will not absorb enough liquid and the dumplings may have a fine powdery texture.

2. Bring a large pan to the boil and drop neat spoonfuls of the mix in to the water.

3. Once they float to the surface give them 20 seconds to develop a thin skin and then scoop them out using a slotted spoon into a bowl of ice cold water.

4. Once chilled remove to a tray lined with kitchen paper and store until needed.

Pickling is a great way to store a bumper crop of blackcurrants for later use. It's also more storage space friendly than filling your freezer with them as they look great displayed on shelf.

Pickled Blackcurrants

• Pick only the ripest, sweetest blackcurrants and wash them thoroughly.

• Weigh them and for every 250g add 1 bay leaf

• Fill sterilised kilner jars 1 cm from the top with berries and then cover with very good quality cider vinegar.

• Leave for at least 24 hours, preferably over 48 hours before using.

Blackcurrant Dressing for Homewood Dumplings

1. Spoon the pickling liquid from the jars and then carefully drain the blackcurrants.

2. Taste the blackcurrants and add a little sugar if they are too tart – be careful, you want some acidity to cut through the cheese

3. Add the Rapeseed oil and allow to float on top

4. Just before serving whisk vigorously with a fork and then spoon the berries and dressing onto the plate allowing it to split into beautiful coloured pools.