For all cheese-lovers this is a nice light dish. It’s a great vegetarian dish, too, and the cheese and the quince jelly are a match made in heaven. Crottin is the cheese that I’ve picked as it’s a very creamy, light goats’ cheese.

Goats’ cheese, broad beans, peas, quince jelly

SERVES 4

Ingredients:

4 crottin goats’ cheeses

2-3 shallots

100g quince jelly

1 packet broad beans

1 bunch chives

1 packet mixed salad leaves

1/2 packet of peas

50ml vinaigrette

Method

Cook broad beans in boiling salted water. Once cool, pick the beans from the shell.

Cook peas the same way as the broad beans, and when cold drain. Peel and chop shallots and chives finely. Cut quince into even-sized cubes.

Take the crottin of goats’ cheese and use a hot knife to cut into six even-sized pieces.

Mix peas, shallots, broad beans and chives with a little vinaigrette.

Plating

Place pea mix evenly around the base of the plate. Place the six slices of goats’ cheese around the plate.

Mix salad leaves with a little vinaigrette and dress around plate.

Put quince jelly in between goats cheese slices.