ROSARY GOAT’S CHEESE AND CHERRY BON BON, GRANOLA, BABY SHOOTS

A GREAT fun, vegetarian starter that could grace any dinner table.

SERVES FOUR

Ingredients: Four Griottine cherries 320g Rosary goat’s cheese or if not just a soft goat’s cheese

Few leaves fresh basil - shredded Two tablespoons flour One egg - lightly beaten

100g white breadcrumbs

Vegetable oil for deep frying

To Serve:

100g Granola

One tablespoon dried sour cherries

One punnet baby shoots

Cherry purée

Method:

1. Take each Griottine cherry and enrobe in the goat’s cheese, moulding with your clean hands to form a ball. Add a few slices of fresh radish with the basil and push on so it sticks. 2. Place in fridge for half-an-hour to firm. 3. Take each ball and roll in the flour, then the egg and then breadcrumbs. Repeat in the egg and finally another coating of breadcrumbs to give a firmer crust. 4. Heat the vegetable oil to 1800C then deep-fry the balls until light golden. Place on a tray and bake in the oven for two to three minutes or until you see the goat’s cheese start to ooze out. 5. Meanwhile arrange the Granola on individual plates, scatter around the sour cherries, shoots, purée and radishes. Finally place the hot goat’s cheese on top. 6. Serve straight away and enjoy the whole splendour of your friends breaking the outer crust and seeing whole lava of goat’s cheese ooze out.