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Mediterranean Prawns with Leek, Dill and Cornish Yarg Sauce


  • 225g frozen Mediterranean cooked prawns (defrosted)
  • 110g Cornish Yarg Cheese
  • 250ml crème fraiche
  • 1 large leek
  • 1/3 cucumber
  • 1 heaped tsp dried dill
  • 25g butter
  • 225g basmati rice 


  1. Boil pan of salted water, cook basmati rice for 10-15 mins.
  2. Finely chop leek, melt butter in saucepan, briskly sauté leek and dill for 5 mins until soft and lightly brown. Season with freshly ground sea salt and black pepper.
  3. Dice cucumber, leaving skin on and coarsely grate the Cornish Yarg including nettle rind.
  4. Check the rice, when cooked but still has a bite, drain well and keep warm.
  5. Add crème fraiche to leeks and bring to boil.
  6. Add other ingredients, stir to prevent sticking.
  7. It should take about 8 mins for the prawns to warm, Cornish Yarg to melt and cucumber to soften. 
  8. Serve at once on basmati rice.