Grilled goat’s cheese recipe

A favourite on our menu (and not just with vegetarians), the delicious goat’s cheese featured on this dish comes from the Lowna Dairy in Raywell, East Yorkshire.

Grilled Lowna Dairy goat’s cheese with cherry tomato chutney and carrot and courgette rosti

Serves four

Ingredients
200g spinach
500g Lowna Dairy goat’s cheese
Carrot and courgette rosti
Cherry tomato chutney
Balsamic syrup (optional)
Carrot crisps (optional)

Method
1.    In a frying pan, wilt the spinach in a little butter and drain well.
2.    Blow torch or grill the goat’s cheese.
3.    To serve, place the carrot and courgette rosti on the plate, and top with the spinach, goat’s cheese and carrot crisps.
4.    Place spoons of the cherry tomato chutney around the rosti and drizzle with balsamic syrup.

Carrot and courgette rosti

Ingredients
200g potato, coarsely grated
300g courgette, trimmed and coarsely grated
300g carrots, scrubbed and coarsely grated
1 tbsp coriander, chopped

Method
1.    Mix together the grated courgettes, potatoes and carrots and squeeze to remove excess liquid.
2.    Stir in the coriander and season with salt and freshly ground black pepper.
3.    Melt or heat the oil in a frying pan until sizzling. Add the mixture and flatten with the back of a spatula, pressing down hard to make it thin.
4.    Cook for 3-4 minutes before inverting onto a plate and slipping back into the pan to cook the other side. Cook for a further 2-3 minutes until golden and crispy.

Cherry tomato chutney

Ingredients
125 g red onions, roughly chopped
5g mixed spice
250g mixed-colour cherry tomatoes, roughly chopped
½ fresh red chilli, deseeded and finely slice
50ml red wine vinegar
100g brown sugar

Method
1.     Put all of the ingredients into a pan, season to taste and stir well to combine.
2.    Simmer for 30-40 minutes or until it has reached a jammy consistency.
3.    Pour into a sterilised jar and leave to cool.