A log of chèvre – a French cheese made from goats’ milk – is a lovely cheese to crumb and serve warm. It can have a dry texture, but softens up when heated and has an inherent acidity that goes well with sweet tomatoes and peas. The ginger in the dressing isn’t at all a traditional combination (so few of mine are), but its aromatic qualities really highlight and contrast with the chèvre. If you’re able to source the Japanese breadcrumbs called panko then try them – they have a fantastic tex