Tasty and versatile
I sprinkle this over oven roast spuds before baking. It makes really tasty spuds to accompany barbecued meats and salad. I also liberally grind it into mascarpone, with a little chicken stock and some minced garlic (add a little milk if it becomes too thick). Add some chopped button mushrooms too if you like. It makes a great white sauce to serve over chicken breasts.