It might have been created by accident, but blue cheese has developed over time to be the star of the cheeseboard with big flavours and endless versatility.

Cotswold Blue Veined Brie is the highlight of this week’s podcast episode. Its indulgent, creamy texture pairs perfectly with nuts, grapes and woody, oily herbs like rosemary and sage.

James puts it to work in his Fancy Blue Cheese Salad, together with some fresh salad leaves, melon, charcuterie and his secret ingredient. You’ll have to tune in to find out what that is!