Combine the ingredients (except the bread) in a roasting pan and warm them up. Dip the bread in the mixture quickly (so the bread doesn't disintegrate) and place on a well buttered baking tray. Cook for around 30 minutes or until pretty much dried out. Take off of baking tray and crisp up directly on an oven shelf. Serve with the Creamy Blue.
Zest the lemon and juice it, zest the orange, remove the seeds from the pomegranate. Put a dry frying pan on a medium heat then add the walnuts. Gently fry them until they begin to brown and release their oils and flavour. Put in a large bowl.
Roughly chop the beetroot into small chunks the size of lentils, then add to the bowl. Put the lemon and orange zest and juice into a jam jar or mug, together with the olive oil, pomegranate syrup (or balsamic glaze), half of the pomegranate seeds and ¾ of the mint. Shake it vigorously to combine, then dress the beetroot and walnuts with it and stir through.
Sprinkle the remaining pomegranate seeds and mint on top, then serve in small bowls on the cheeseboard.
Chop the rhubarb to about half a centimeter thickness on the diagonal. Mix the spices together and add to the sterilized jar you'd like to pickle your rhubarb in.
In a saucepan, mix the vinegar, water, sugar and salt and stir until the sugar and salt have dissolved. Bring to the boil then take off the heat and pour over the chopped rhubarb in the jar and seal with a lid.
Place in the fridge for about 3 days and serve as an accompaniment on a cheeseboard.
«All of these dishes are best made in advance and left for a few days to mature or dry out, keep the toasts in an airtight container and the rest in jam jars.»