Ingredients (serves 2):

1 individual goats' cheese
2 sheets of filo pastry

spicy apple chutney (or similar)
1 celery stick
1 apple - any local eating variety

local honey

pistachio nuts
2 leaves chopped basil or chives

mayonnaise
1 shallot

2 fl oz white wine
5 fl oz whipping cream
5 oz soft butter

juice of 1 lemon

seasoning

olive oil

Method:

Firstly butter the leaves of filo pastry and place one on top of the other. Wrap the goats cheese tightly in the pastry and top with the chutney - refrigerate.

For the Waldorf Salad

Baton a stick of celery and cut the apple into fine strips. Roast some pistachio nuts with a little honey, add the chopped herbs and a tablespoon of mayonnaise. Mix well and put aside ready to serve.

For the Butter Sauce

Chop the shallot and place in a saucepan with the wine. On a slow heat reduce the wine to the point that it becomes quite a sticky syrup. Next add the whipping cream and bring to the boil. Remove from the heat and gradually stir in the soft butter to create an emulsion. Squeeze in the lemon juice and season to taste (not too much salt because of the flavour of the cheese).

To cook the cheese

Use a frying pan and olive oil. Heat till a visible haze can be seen.Place the cheese presentation side down into the pan. Once golden turn over and repeat, then the same for the sides. The idea is to have a crisp outside pastry, soft cheese on the outside and just firm in the middle.

Spoon the butter sauce over the top and serve with the waldorf salad.