Cotehill blue, apricot & pumpkin seed recipe by Matt Gillan

Matt Gillan

Matt Gillan

30th June 2014
Matt Gillan

Cotehill blue, apricot & pumpkin seed recipe by Matt Gillan

Cotehill blue, apricot & pumpkin seed recipe by Matt Gillan The Pass South Lodge photography by John Arandhara-Blackwell


  • Cotehill
  • 1 cotehill
  • Apricot puree
  • 10 apricots
  • 1500g water
  • 450g caster sugar
  • 3 sticks liquorice root
  • 4 used dry vanilla pods
  • 2 pinches saffron
  • 20g green tea leaves
  • 2 tonka beans
  • Spiced apricot ice
  • 300g reserved apricot syrup
  • 300g water
  • Pumpkin seeds
  • 100g pumpkin seeds
  • 50g sugar
  • 50g salt
  • Dehydrated cotehill powder
  • Additional garnishes
  • 1 Apricot, very finely sliced
  • Pumpkin seed oil
  • Parsley cress


Remove the rind from the cheese
Dehydrate for 24 hours
Pat dry and allow to cool
Blend to a powder
Allow the cheese to come to room temperature, and the portion
Apricot puree
Put everything into a pan large enough to allow one even layer of apricots.
Cover with greaseproof paper and weigh down with a plate
Bring to the boil, reduce the heat to a simmer and cook until apricots are soft.
Remove from the liquid, take out stones and blend
Pass through a fine chinois and chill
Pass the syrup and reserve
Spiced apricot ice
Mix the two liquids together in a bowl
Whilst whisking
Slowly add liquid nitrogen until and ice has formed
Keep in the freezer until needed
Pumpkin seeds
Deep fry the seeds at 180°c until the bubbles cease
Empty into a bowl
Coat with the cheese powder
Mix the salt and sugar together and use to season the seeds

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