Now we’re cooking!

Inspired by all that lovely food and drink at the market? We asked stallholders and local chefs for their favourite recipes. Keep coming back. We’ll be adding more over the coming weeks…
Norbiton Fine Cheese’s Stilton
and Celery Soup

A dinner party classic, this warming recipe from Norbiton Fine Cheese Co uses Colston Bassett Stilton, a lovely ivory colour creamy cheese from Nottingham with a sharply nutty aroma.

  • 30g butter
  • 1 onion, finely chopped
  • 5-6 celery stalks
  • 30g flour
  • 850ml vegetable or chicken stock
  • 5 tbsp white wine
  • 150g Colston Bassett Stilton - crumbled
  • 140ml cream

Melt the butter in a frying pan, adding the onion and celery until golden. Gently add the flour and stir the mixture on a gentle heat for about 1-2 minutes.

Pour in slowly the stock and wine, bring back to boil, stirring, then reduce heat and simmer for 20-30 minutes. Allow to cool slightly then put the mixture in a blender and liquidise.

Return to the pan, add the stilton and heat gently so that the stilton melts. Add cream, season and check soup is thoroughly warmed. Pour into bowls and garnish with celery leaves. Serve with crusty bread.

Visit to see their superb range of British, French and European cheeses.