This is one of those sauces that can only be made with the freshest walnuts. It can be tossed through pasta, mixed through a potato salad, spread over flatbreads or used as a base for tarts and perfect for dipping asparagus spears into. It will last in the fridge if covered with oil for up to a month.

250g Fresh walnuts, shelled weight, grated
60g butter
100g tasty or smoked cheddar, grated
2 Tbsp grated parmesan cheese
1 garlic clove, peeled and crushed
3 Tbsp chopped fresh marjoram, oregano or flat leaf parsley
Pinch of freshly grated nutmeg

Melt the butter in a fry pan add the walnuts and garlic and push around just to colour the garlic and soften the walnuts. Add the marjoram, salt, pepper and nutmeg. Remove from the heat and leave to cool.

Put the cooled walnuts, garlic and herbs into a mortar and pestle or food processor and blend until you get a coarse paste. Add the cheese and a drizzle of good quality oil to loosen the mixture a little. Check for balance of flavours and adjust if necessary. Store with a layer of oil on top in clean container it will last up to a month.