Amanda Laird: Whitestone Windsor blue with fruit compote and bran biscuits

Whitestone Windsor blue with fruit compote and bran biscuits. Picture / Babiche Martens

Serves 4-6

1 round of Windsor blue cheese

Compote

1 cup mixed dried fruit, roughly chopped. I used apricots, figs and dates.
1 cup apple juice
Zest of one small lemon
1 tsp fresh ginger, finely chopped

Biscuits

125g butter
1 Tbsp caster sugar
1 egg
1 1/2 cup bran
1 cup self-raising flour
Pinch salt

1. Preheat oven 180C. Grease a baking tray. Cream butter and sugar until light then add egg and mix well. Mix in bran, flour and salt then knead for a couple of minutes.

2. Roll out thinly, small amounts at a time, cut into discs and bake for 15 minutes until golden.

3. Gently simmer dried fruit and apple juice for 20 minutes until juice has been absorbed, cool.

4. Serve the cheese at room temperature with biscuits and compote.