1. Preheat oven to 350°F (180°C). Grease 6 mini loaf pans; set aside. In large bowl, whisk together flour, sugar, baking powder and salt; set aside.
2. In separate bowl, beat together eggs, olive oil, milk and lemon zest until blended; stir into flour mixture just until moistened. Fold in zucchini, double smoked cheddar cheese and walnuts.
3. Divide mixture among prepared mini loaf pans. Bake for 20 to 25 minutes or until golden brown and tester inserted into center of loaves comes out clean.
4. Cool in pans on rack for 15 minutes. Serve warm or at room temperature.
5. Serve loaves whole as a snack (or slice and serve like crackers on a charcuterie board).

*Note: Use a food processor with shredding attachment for speedy grating of the zucchini and shredding of the cheese.

1. Rub the bottom and sides of a small saucepan with the garlic; discard garlic. 
2. Pour beer into saucepan; bring beer almost to boiling over medium heat.
3. Meanwhile, in a bowl combine Balderson® Double Smoked Cheddar, cornstarch, mustard and paprika. 
4. Gradually stir cheese mixture into saucepan, whisking continuously until mixture just comes to a boil and is thick and smooth. 
5. Keep warm over low heat or transfer to a fondue pot. Serve warm.

1. Preheat oven to 425°F (220°C). Heat oil in skillet set over medium heat. Cook shallots, garlic, thyme, salt and pepper for 3 to 5 minutes or until tender. Stir in sun-dried tomatoes and parsley. Cool completely. Toss together shallot mixture, double smoked cheddar cheese and lemon juice.
2. Spoon tablespoonful of filling into each mushroom cap; place on parchment paper—lined baking sheet, about 2 inches (5 cm) apart. Toss bread crumbs with butter. Sprinkle over top of each mushroom.
3. Bake for 12 to 15 minutes or until mushrooms are tender, filling is bubbling and topping is golden brown. Serve immediately.

Note: For a starter or main course, stuff the filling into larger portobello mushrooms, adjusting the baking time as needed.

1. Begin by preparing the waffle cut french fries. Deep-fry according to the package instructions until golden brown and crispy throughout.
2. Separate the waffle fries into four equal servings onto an over safe plate or dish. Top with the shredded cheddar cheese and bake in the oven for 3-5 minutes until the cheese is melty and gooey.
3. While the cheese melts in the oven, deep-fry the Guinness Beer Battered Shrimp until golden brown and cooked throughout. Once the cheese is fully melted, top the individual servings of ‘nachos’ with Pico de Gallo, pickled jalapenos and sour cream. Top each serving with equal amounts of Guinness Beer Battered Shrimp and if desired garnish with sliced scallions and chopped crispy bacon.

For the Stout Glazed Bacon:

1. Cook bacon in the oven at 300°F for approximately 15 minutes, or until bacon is crispy.
2. Add the maple syrup to a small saucepan and cook over medium heat until it comes to a boil. Reduce heat to simmer and cook for 3-4 minutes. Add beer and simmer until the volume has reduced by half.
3. Remove from heat and whisk in mustard, reserve glaze for service.

For the Malt Vinegar Aioli:

1. In a small bowl, mix all of the ingredients until they combine cohesively and reserve under refrigeration.
2. Cook the Guinness Cod portions according to the package instructions.

Assembly:

1. To serve, place bacon in a sauté pan with the glaze and simmer until glaze is thick. Melt cheese over the cooked haddock, top with bacon and place on a lightly toasted brioche bun with malt vinegar aioli, pickled cucumbers and crispy onions. Drizzle with remaining glaze and serve.