Stilton Onion & Spitfire Soup

150g Butter

4 White Onions (Chopped)

Salt & Pepper

Fresh Thyme

75g Stilton

2-3 pints mixed Chicken & Beef Stock

1 pint Spitfire

Melt the butter in a saucepan, add chopped onions & cook until soft & golden brown, season & add sprigs of thyme

Add Spitfire and cook out for 2 minutes

Add stock and cook for about 20 minutes

Add stilton & stir until melted

Serve with fresh warm crusty bread

Lamb, Spitfire & Thyme Casserole

3-4lb Lamb Chuck (diced)

Fresh Thyme

2 Parsnips

Salt & Pepper

1½ pints Spitfire

0.5lb Button Mushrooms

3tbsp Redcurrant Jelly

1.5 pints Beef Stock

Demi-glace or cornflour to thicken

Seal the lamb in a large saucepan

Add chopped parsnips & peeled button mushrooms. Cook for 10 minutes over a low heat.

Season, add thyme & Spitfire. Cook out for 2-3 minutes. Add stock & redcurrant jelly

Cook for 2 hours, thicken with demi-glace or cornflour

Serve with fresh redcurrants and fresh thyme