Instructions: 75G mixed green salad leaves such as lambs lettuce frisle and rocket toasted clabatta to serve

With moistened hands shape the goats cheese into 6 patties.

Carefully roll the patties in the chopped chives to coat and season with pepper only.

Chill in the refrigerator until needed.

Stretch the rashers of bacon by running the back of a roundbladed knife along each piece.

Carefully wrap each patty in bacon making sure the cheese is totally enclosed and the ends of bacon are tucked underneath; youll need 3 to 4 rashers per patty.

Cover and chill until required.

Mix the walnuts with the walnut oil vinegar sugar and seasoning to taste. Combine the salad leaves in a bowl.

Preheat an ovenproof frying pan on the floor of the roasting ovenfor 5 to 7 minutes.

Lift onto the boiling plateand place the patties in the pan.

Cook for 2 minutes until golden underneath then turn the patties over. Replace the pan on the floor of the roasting ovenfor 4 minutes to cook the base and sides of the patties.

Toss the salad leaves with the dressing and arrange on individual serving plates.

Top each one with a warm cheese patty. (If any cheese has oozed out scoop it on to the mixed salad leaves to serve.)

Serve immediately with toasted ciabatta.

To toast walnuts spread on a baking tray and with the grid shelf on the top set of runners cook in the roasting ovenfor 2 to 3 minutes.

Serves 6

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