"It's A Cracker!"

"It's A Cracker!"

Biscuits For Cheese

The Gents are firmly in the camp of cheese lovers. Though our tastes can differ, between us we enjoy everything from a stinky moist blue to a rubbery processed smoked. But what do you have with your cheese?

According to Tony Naylor at the Guardian, there is "a bewildering, nay oppressive, ever-expanding selection" of crackers, such that we are at risk of not tasting our cheese. We agree. The cracker should be a vehicle for your cheesy enjoyment. Not a F1 car and not a scrapheap, but something classy, suburban, assured.

To this end we've opted for to make a simple water biscuit, light, crisp and salty. We've looked to reliable and business-like BBC for this recipe.

Next comes the stalwart digestive. Mr Naylor is right is his belief that a sweet digestive is rather too much for a cheese biscuit, but these earthy treats from the rather worthy Hugh Fernley-Whittingstall would likely appease Mr Naylor's desire for something oaty. We've used wholemeal flour and reduced the sugar content.

Finally a little frivolity from the glamorous and less suburban Delicious magazine. Poppy seed and sesame crackers that have just a hint of nuttiness and good snap.

Joining our cheeses are a rather good plum chutney (at least we think it's plum... the jar is unlabelled and may be a couple of years old!) and some rich fruit cake.

Now, what to drink? Red wine? Port?....

An Angry Rabbit With Sunburn...

An Angry Rabbit With Sunburn...

Epping Forest Centenary Walk

Epping Forest Centenary Walk