Bath Blue Cheese & Walnut Bonbons

Cheese bonbons 4

This week’s recipe comes straight from Taste of Bath’s founder, Helen Rich. Helen says: “I love nothing more than using up all my left overs when possible, and this is a go-to party favourite for me!”


250g Bath Blue Cheese

100g Soft Cream Cheese (light)

100g Walnuts, finely chopped

50g Plain Flour

2 Eggs

200g Panko Breadcrumbs

Vegetable Oil for frying

50ml Runny Honey

Makes a dozen

1. Mix together the cheeses and finely chopped walnuts, then leave in the fridge for 30 minutes until firm.

2. Roll into balls about the size of a ping pong ball.

3. Season the flour, spread out on a plate and roll the balls in the flour.

4. Beat the eggs together in a medium bowl, and put the panko breadcrumbs on a plate.

5. Roll the bonbons in egg and when coated, roll in panko breadcrumbs (repeat for great coverage).

6. Heat the vegetable oil in a deep pan (never leave unsupervised). To check the temperature, drop a breadcrumb into the oil, and when it’s hot the oil should sizzle around the breadcrumb.

7. Cook 3 bonbons at a time, until golden and brown.

8. Pop the cooked bonbons on a piece of kitchen roll to drain any excess oil.

9. Bring the oil back to temperature before repeating with the next 3 bonbons.

10. Microwave the honey for 30 seconds, and then serve the bonbons warm with the honey for dipping.

Cheese bonbons 2

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