serves 10

  • 50 g pecorino, grated
  • 50 g blue cheese, crumbled
  • 100 g ricotta
  • salt and freshly ground black pepper to taste
  • 16 won ton sheets
  • 750 ml sunflower oil, to fry
Mix the three cheeses well. Season with salt (just a tiny bit) and black pepper. Brush sides of won ton sheets with water. Spoon some filling into each one’s centre and fold won ton. Brush some water over centre of won ton and give it a twist to form a bow tie shape. Repeat with all the won tons. Heat oil in a pan. (You can test it by putting in a bit of won ton sheet. If it immediately starts to fry, the oil is ready.) Bow ties cook for about 1 minute on each side. Remove and drain on kitchen paper. To drink
Boschendal’s juicy The Pavillion Shiraz/Cabernet Sauvignon.