• 8 crottin de chavignol or other small, whole goats cheese (full rind)
• 1 bag of lamb’s lettuce (or rocket)
• 1 large red pepper
• 2 or 3 ripe, fresh figs
• 8-10 slices of serrano ham
• olive oil
• balsamic vinegar
• fresh black pepper

Preparation

Place red pepper in oven at 190C for 15-30 minutes until blackened on the outside to some degree; remove, place in a bowl, clingfilm and leave to one side.

Slice each piece of ham, carefully, lengthways and use each strip to wrap around the cheese first over the top, then around the side. Press together in hands, wipe with olive oil and reserve in fridge (note: if using something a little larger than crottin de chavignol, you may need more ham and perhaps not slice it up first!).  When the pepper has coooled for a little while, remove clingfilm and run under a cold tap, peeling away the skin. It should come away easily. Place the skinned pepper in a tupperware tub and leave, also fridged.

Cooking

When ready to make the starter, remove the prepared ingredients from the fridge. Turn oven to 140C. Lightly oil a tray and place cheeses on, then place in oven.

Meanwhile, share the lamb’s lettuce around the plates, arranged in a ring, slice the pepper into strips and add three to each plate (odd numbers always look better!), then chop the figs and do the same.

Check the cheese: it may take anywhere between 5 and 10 minutes or a little longer. The aim is to get it softened (check by pressing a finger) and gooey but not bubble out into a flat mess. If any cheese is leaking after 5 minutes, turn down the heat and keep a close eye on it. If it continues, remove and serve.

Drizzle the salad with oil and vinegar. Place the cheese in the centre of the ring. Crack pepper over the top and serve immediately.