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Grandma Singleton's Parlick Fell Cheese, Coated in a Chorizo Crust

Serves 4




12 x 30g Grandma Singleton’s Parlick Fell Pure Sheeps Milk Cheese    
100g Chorizo
30g Flour, strong white 
20g Parsley, finely chopped 
15ml Milk, whole     
3 White bread, medium slices,  3-4 days old    
1 Egg

For the dressing:
100g Rocket leaves 
15g Runny honey
10g Sesame seeds, toasted   
100ml Extra virgin olive oil    
10ml White wine vinegar   
Salt & pepper    



  1. Weigh all ingredients as listed above.
  2. Wash, pick and finely chop the parsley.
  3. Cut the chorizo into ½ cm cubes (roughly) and in a hot frying pan, cook off until golden brown in colour. Drain in a sieve to remove excess oil. (Tip; Retain the oil in a jug for the dressing to add extra flavor.)
  4. In a food processer, blend the stale bread with the chorizo (when cooled), parsley and a little salt and pepper. The mixture should form a breadcrumb consistency. Place in a shallow mixing bowl.
  5. In another bowl, beat the eggs and milk together. Place in the flour in a separate mixing bowl and season with a little pepper. 
  6. Ensuring that the cubes of cheese are cold straight from the fridge, piece by piece, flour the cheese ensuring all parts are covered. 
  7. Dip the floured cheese in the egg mixture, let any excess egg drip off the cheese however ensure the cube is covered.
  8. Place the egged cheese in the chorizo, bread crumb mixture. Ensure all parts of the cheese are covered and lightly shake off any excess crumb. (Tip; For a thicker/crisper crumb, repeat the egg and bread crumb stages again.)
  9. Refrigerate the coated cheese.
  10. In a mixing bowl whisk together any retained chorizo oil, extra virgin olive oil and white wine vinegar until the dressing has become slightly thicker.
  11. Whilst whisking, add the honey and toasted sesame seeds along with the salt and pepper. (Tip; To taste the dressing should be sweet with a slight kick of sharpness from the vinegar, add lemon juice if it is too sweet / more honey if it is too bitter.)
  12. Pre-heat the fryer to 200 degrees C, carefully place the coated cheese into the fryer and cook until golden brown. Drain on kitchen paper until excess oil is removed.
  13. Mix the rocket salad with a drizzle of the dressing and place in the middle of a plate, lay the golden brown cheese on top of the rocket, drizzling the remainder of the dressing around the outside of the plate.