Lynne Ford

Preparation time 15 mins Cooking time 15 minutes

Ingredients (serves four)
4x100g crottins de cabercou or a similar goats cheese. (You can use a goats cheese that is not too soft or even a camembertReady-made puff pastry
1 desert spoon of poppy seeds or sesame seeds
200g of berries (raspberries, blueberries, red fruits, cherries)

Salad

2 teaspoons of roughly broken shelled walnuts 50g mixed salad leaves
6tbs of Olive Oil
1tbs Walnut oil
2 tbs Sherry or white balsamic vinegar
2 tbs Cherry Jam or honey
1 whole peeled clove of garlic
1 pinch of rock salt

1. Preheat the oven to 200c/400f/gas6.
2. Brush the four bases with water and place the four outer circles on top of them, forming a vol au vent shape. Leaving the inner circles for the “hats” for your cheeses.
3. Place the cheese in the middle of the bases, brush the top with water and place the inner circles on top. Egg wash and sprinkle with the poppy seeds.
4. Bake in the oven for 10 to 15 mins or until just brown, remove and cool slightly on a rack.
5. Place the cheese in the middle of a cold plate, decorate with your mixed salad leaves, walnuts, berries and sprinkle with rock salt. Add dressing and serve immediately.

Dressing

In a plastic chef’s bottle, add the whole peeled garlic clove, 10. Add the honey or jam, then add the vinegar and the oils 11. Shake vigorously and drizzle over the salad.