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Royal Crest


Reblechon Baked Potato with Wiltshire Ham, Acacia Honey and Parmesan Salad


(5 Portions)
  • 5 baking potatoes
  • 250g Reblechon cheese
  • 50g mayonnaise
  • 10 thin slices of Wiltshire ham
  • 1/2 jar Pure Acacia Honey
  • 50g fine grated  Parmesan 
  • 1 1/2 heads of cos lettuce 
  •  Shredded cabbage, carrot, chickpeas and lentils
  • Vinaigrette
  •  Croutons
  • Salt 


  1. Bake potatoes in their jackets in tin foil and sit on sea salt till cooked.
  2. Mix Reblechon, ham, honey and mayonnaise add as filling. 
  3. Dress the cos lettuce in vinaigrette with carrot, cabbage, chickpeas and lentils and finish with grated parmesan and croutons.