FRENCH GOAT'S CHEESE RECIPES

Goat's cheese is one of the most common "don't eat" ingredients people mention when they book my pop ups, even when it's not on the menu. It's a really divisive ingredient, which is sad as there are so many types of goat's cheese that I struggle to believe that those who say they don't like it have tried all the variants. The hard goat's cheeses are so mild and creamy, and nothing like the soft, pungent versions that are what I think turn people off this type of cheese. Personally, I eat almost everything (bar tripe and baked beans), and adore cheese, particularly goat's cheese. Not only is goat's cheese delicious and versatile but it's also better for you then cow's cheese is, as it's lower in fat and cholesterol, has more protein, higher amounts of vitamins A and B6, and it's easier for the body to digest, as although it has similar levels of lactose to cow's cheese, it has small fat particles, so is often eaten by those who can't eat cow's cheese.

I've come up with a couple of recipes using goat's cheese below, and if you want more inspiration on what to do with goat's cheese, and which type of goat's cheese is best for certain recipes, then you can get out a whole plethora of information on it here. My first idea isn't really a recipe that uses goat's cheese, but instead it's a delicious chutney which you can serve with goat's cheese and crackers. You can substitute the plums, apples and pears for whatever's in season - butternut squash would work well, as would rhubarb when that's back in season. In summer you could even make this with nectarines or peaches.

PLUM & APPLE CHUTNEY

This will make quite a bit of chutney, but it will keep in a sealed jar in the fridge for up to a month.

Slice 6 plums, 2 apples and 2 pears into small chunks. Add to a pan with 2 sliced shallots (I used purple shallots), a crushed cloves of garlic, some star anise, ginger powder, chilli flakes and about 150g golden caster sugar. Add 150ml white wine, red wine or cider vinegar (depending on the main fruit you're using) and let it bubble away on a medium heat, stirring occasionally to stop it catching at the bottom, until it's reduced down a chutney consistency. Remove from the heat, allow to cool and serve as part of your cheeseboard, or spread on bread before making a goat's cheese sandwich.

My second recipe is a great way to use goat's cheese actually in the cooking - I've used two types here, as I had the luxury of being sent a selection to try, but if you only have one type to use, that's no problem, as you can use the same type in both parts of the dish that need it.

LEEK, MUSHROOM & GOAT'S CHEESE PUFFS

Serves 2

Half a sheet of puff pastry
Knob of butter
10 mushrooms, sliced into quarters
2 leeks, sliced into 5mm
1 clove of garlic, crushed
1 crottin de chevre goat's cheese
1 tbsp. crème fraiche
2 slices French goat's cheese mini log
Parsley, chopped
Olive oil
Pepper

Preheat the oven to 200c. Cut 4 x 6cm circular discs of puff pastry (trace round a mug) and place on a baking sheet. Cook for 12-15 minutes, or until golden brown.

Add the butter, mushrooms, leeks and garlic to a saucepan and cook over a medium heat, with a lid on, until soft. Grate the crottin de chevre goat's cheese and add to the mushroom mixture, stirring until the cheese had melted. Add the crème fraiche to the mixture, stir in and remove from the heat.

Using a teaspoon break the centre of the pastry puffs so you create a hollow in the middle of each one. Fill the hollow with the mushroom mixture, then place a slice of the French goat's cheese log on top. Grill for a couple of minutes until the sliced log starts to melt.

Put the puffs on a plate and sprinkle with lots of chopped parsley, a good amount of black pepper and a drizzle of olive oil. If you wanted to make this a bit more substantial, you could add a boiled or poached egg on top of the mushroom mixture, then put the slice of goat's cheese on top of that.