- 1 tbsp sesame seed
- 1 tbsp skinned hazelnut
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 1 tsp cumin seed
- 1 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 200g soft rindless goat's cheese, such as Pant-Ysgawn
- 3-4 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- few mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- radishes and toasted bread or pittas to serve
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
Put the seeds and nuts in a frying pan, then gently heat to toast them, removing them from the heat when the seeds start to pop and give off their aroma. Grind fairly coarsely using a pestle and mortar, then season with a little salt.
Beat the goat’s cheese with the milk to soften it, then add a little seasoning if needed. Tip half into a small bowl (glass, if you have one, to show off the layers) and scatter with half the seeds and a few torn mint leaves. Repeat the layer and serve with a bowl of cold radishes and toasted pittas or bread.