I had warnings from friends when they knew I was writing this book, that should I omit this recipe, then I would be in serious trouble. If ever I was to name a signature dish of mine, then this must surely be it. It’s a recipe I have been making for over 15 years and is one of my most popular request from friends and family. The recipe has the most amazing fresh ingredients in it: soft, fresh goats’ cheese in a tangy marinade of wild garlic when in season, candied stem ginger, orange zest, fresh herbs and mixed peppercorns, this really is a terrific dinner party appetiser. I like to make mine with a local goat’s cheese from the Shepherd’s Purse in Whitby, North Yorkshire, but the original recipe as devised by me when I lived in SW France uses Bûche de chèvre, a soft goats’ cheese log, or the pre-sliced chèvre that you can find in French supermarkets. Use normal garlic when wild garlic is not in season.
(This is a recipe that was devised by me and originally published in Country Kitchen magazine to promote National Garlic Day in April 2009)
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