Directions

Pound the cheese to a thick cream. Add drop by drop as much whisky as it will "drink" to make a firm cream.

Pack into small earthenware pots and chill in the fridge for 3 to 4 hours.

Serve with oatcakes.

Directions

Blend 1/2 and 1/2 blue cheese and cream cheese. Serve as a spread on top of the Mini Oatcake with a slice of apple and toasted walnuts.

Directions

For the tart crusts, preheat oven to 350F and place four 4 1/2' tart pans with removable bottoms on a large baking sheet. (Alternatively, you could make one large tart in a 9' tart pan, or 12-16 mini tartlets). Process oatcakes in food processor until they become fine, even crumbs, about 30 seconds. Place crumbs in medium bowl and stir in butter and egg white until well combined.

Divide oatcake mixture between prepared pans. Using your fingers, press mixture firmly to bottom and up sides of pans. Bake in oven 10-12 minutes. Remove and set aside.

Melt butter in a large, heavy-duty skillet over medium heat. Stir in onions and saute until tender, about 5 minutes. Add fresh thyme and continue to cook, stirring frequently, until onions are golden, about 15 minutes.

Divide chopped brie between tart shells, sprinkling in an even layer over each crust. Sprinkle onions evenly over cheese in tarts. Bake until brie is melted and slightly bubbly, about 10 minutes.

In a small bowl, stir fig jam and water together. Drizzle over tarts. Once pans are cool enough to handle, remove tarts. Serve warm.

Directions

Slice cheese into wedges and refrigerate until very cold and firm. Beat eggs in a bowl with salt and pepper. Place flour and crushed Walkers Shortbread Fingers in two separate bowls.

When cheese is cold, dip each wedge, one at a time, in flour, eggs and then coat with crushed shortbread. Place the coated cheese on a platter in the freezer for 10 minutes.

Heat oil in a large saucepan and fry the wedges until golden brown (about 1 minute). Remove and drain on paper towels.

Warm the cranberries either in the microwave or in a saucepan on the stove to desired temperature. Serve the cheese wedges with the warmed cranberry sauce for dipping.

Directions

In a food processor, finely grind about 4-5 Walker's Stem Ginger Shortbread. Measure 3/4 cup of crumbs and place to the side.

Wash, peel and core an apple. Using a grater, finely shred the apple into a clean kitchen towel/cheese cloth/paper towel. Squeeze and press all the excess moisture out.

Add ground turkey, chopped onion, grated apple, ginger, herbs, salt, stock and shortbread crumbs to the food processor. Pulse until well combined.

Heat a few tablespoons of oil over medium heat while portioning and gently shaping together bite sized balls. Lightly roll/coat balls in a mixture of flour and breadcrumbs (about 1/4 cup flour, 1/4 cup breadcrumbs, adding more flour as needed).

Cook turkey bites 6 - 8 minutes, or until golden brown all over. Remove and drain on paper towels, serve immediately or reheat for about 20 mins in a 350 degree oven. Serve with or without your favorite Asian style dipping sauce.

Directions

Place two layers of cheese cloth into a strainer. Pour plain, natural yogurt into the cheese cloth. Place the strainer in a bowl and refrigerate for 3 hours, or until all the water has drained.

Transfer the yogurt cheese from the strainer into a bowl and stir until creamy. Spread a thin layer of yogurt cheese on an oatcake. Top with mango chutney and serve immediately.

Directions

Add all ingredients to small food processor and pulse several times to incorporate ingredients.

Serve with Walkers Mini Oatcakes and cucumber slices.

Directions

Blend creme fraiche and horseradish in small bowl.

Arrange oatcakes on platter. Top each with smoked salmon, then dollop of creme fraiche mixture.

Garnish with chives and caviar, if desired.