Recipe by Cooleeney Cheese

1. Grill the pudding, then add the Cooleeney farmhouse cheese to each piece and grill until the cheese takes a lovely golden colour.

2. Core, peel and portion the apple into 8 segments. Toss in the lemon juice to allow them to retain their fresh colour. To caramelise the apples, melt the butter in a pan and toss the apple portions in the sugar. Add to the melted butter and cook slowly, allowing them to take a beautiful caramel colour. 

3. Peel the carrots into strips and deep fry at 160°c until crisp; season with salt and pepper. Heat the beef jus.