Misha Gravenor

Walnuts, dried cherries, and sage are sprinkled between layers of Sherry-flavored cheddar and pungent Stilton. It's best to slice the apples and pears (which are served with the terrine) just before plating to prevent browning.

Thanks to paprika, this meatless main has a spicy, smoky flavor. 

The new meat-and-three is scallops with sweets n' beans.