Potato & goats cheese salad

Ingredients Garden peas, fine beans, exquisa   potatoes, goats cheese, creme fraiche, black pepper, chives, lemon.

1) Prick the potatoes and boil them for 20 minutes in hot salted water. during the last 10 minutes, add the fine beans, during the last 3, add the garden peas.


2) Strain the potatoes and run under a cold tap then set aside.


3) Whip goats cheese with creme fraiche and a squeeze of lemon juice, then stir the potatoes, green beans and garden peas into it. 


4) Serve warm or cold with freshly chopped chives and freshly ground black pepper.

Roast pepper & goats cheese soup

Ingredients 3 red bell peppers per person, goat's cheese, passata tomatoes, balsamic vinegar, basil oil, fresh basil leaves, black pepper Optional - to garnish Croutons, creme fraiche

1) Core and slice your bell peppers, brush with basil oil and roast in the oven for 20 minutes

2) Puree the peppers, adding 1/4 pint of passata tomatoes and a little water until it has reached the desired consistency

3) Simmer for 20 minutes, adding freshly chopped basil

4) Stir in chunks of goat's cheese and add a teaspoon of balsamic vinegar

5) Serve with croutons and creme fraiche