Pommes noisettes, whipped goats' cheese and chicory salad

1. 1

   To make the whipped goats’ cheese, place the goats’ cheese and cream in a bowl and season well with salt and white pepper. Use an electric hand - held whisk to beat the cheese until soft and combined.

   5 min

2. 2

   Mix in the lemon zest and chill in the fridge until ready to serve.

   15 min

3. 3

   To make the noisettes, peel and ball the potatoes using a 2.5cm melon baller. It should make around 3 - 4 balls per potato, depending on size.

   10 min

4. 4

   Place the balls in a saucepan of salted water. Bring to the boil and cook for around 8 - 10 minutes until tender. Do not let them get too soft so they don't lose shape. Drain the potatoes.

   10 min

5. 5

   Heat the butter in a frying pan over a medium heat. Once frothy, add the potato balls and cook for 10 - 15 minutes, stirring and turning constantly.

   15 min

6. 6

   Once the butter has browned, add the garlic, chilli flakes and honey and cook for another 5 minutes.

   5 min

7. 7

   Once the potatoes are golden all over and smell nutty, sprinkle with salt flakes and keep warm.

   1 min

8. 8

   To make the shallots, heat the oil in a frying pan over medium heat. Fry the shallots cut - side down until golden brown.

   6 min

9. 9

   Add butter and herbs, then baste the shallots until softened. Season well with salt and pepper. Keep warm.

   4 min

10. 10

    To make the dressing, whisk together mustard and vinegar with salt and pepper. Slowly drizzle in olive oil while whisking constantly to form a vinaigrette.

    3 min

11. 11

    Just before serving, dress the chicory leaves with the vinaigrette.

    2 min

12. 12

    Spoon the whipped goats' cheese onto a serving plate and surround with the chicory salad. Top with the warm noisette potato balls, pan butter, and shallots. Garnish with fresh thyme and lemon zest.

    2 min

1 serving ≈ 475 g

Nutrition values are estimates. - means data is unavailable.