Deep-fried goats’ cheese with roasted apples and lentils recipe
 This combines the richness of deep-fried goats’ cheese with sweet roasted apples and herby lentils. 2 Braeburn apples, cored and cut into quarters1 red onion, cut into rings 1 red chilli, chopped2 tbsp pine nuts 2 thyme sprigs2 tbsp olive oilsalt and freshly ground black pepper 2 Braeburn apples, cored and cut into quarters 1 red onion, cut into rings 1 red chilli, chopped 2 tbsp pine nuts 2 thyme sprigs 2 tbsp olive oil salt and freshly ground black pepper 100g/3½oz plain flour, seasoned with salt and pepper2 free-range eggs, beaten100g/3½oz panko breadcrumbs 1 goats’ cheese log, around 200g/7ozwatercress sprigs, to serve 100g/3½oz plain flour, seasoned with salt and pepper 2 free-range eggs, beaten 100g/3½oz panko breadcrumbs 1 goats’ cheese log, around 200g/7oz watercress sprigs, to serve 2 tbsp cooked Puy lentils 3 tbsp cooked green lentils 2 tbsp cooked red lentils 2 tbsp chopped parsley 1 tsp chopped tarragon 3 tbsp extra virgin olive oil 1 tbsp sherry vinegar 1 garlic clove, crushed 50g/1¾oz cooked buckwheatsalt and freshly ground black pepper 2 tbsp cooked Puy lentils 3 tbsp cooked green lentils 2 tbsp cooked red lentils 2 tbsp chopped parsley 1 tsp chopped tarragon 3 tbsp extra virgin olive oil 1 tbsp sherry vinegar 1 garlic clove, crushed 50g/1¾oz cooked buckwheat salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the apple, onion, chilli, pine nuts and thyme sprigs in a roasting tin and drizzle over the oil. Toss everything thoroughly in the oil and season with salt and pepper. Roast for 15–20 minutes, or until coloured and softened. Meanwhile, to make the deep-fried goats’ cheese, preheat the deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and breadcrumbs in wide, shallow bowls. Dip the goats’ cheese log in the flour, egg and then the breadcrumbs until completely coated. Chill the log in the freezer for at least 15 minutes, or until firm. Carefully add the goats’ cheese log to the deep fat fryer and fry until golden. Transfer to kitchen paper to drain and cool slightly. To make the herby lentils, mix the lentils together in a large bowl and stir through the parsley and tarragon. Drizzle in 2 tablespoons of the oil and the vinegar and stir in the garlic. Heat the remaining oil in a frying pan and shallow fry the buckwheat until crisp. Stir into the lentil mixture and season with salt and pepper. To serve, spread the lentil mixture over a serving dish and top with the roasted apple mixture. Serve with slices of the deep-fried goats’ cheese and watercress sprigs. Preheat the oven to 200C/180C Fan/Gas 6. Place the apple, onion, chilli, pine nuts and thyme sprigs in a roasting tin and drizzle over the oil. Toss everything thoroughly in the oil and season with salt and pepper. Roast for 15–20 minutes, or until coloured and softened. Preheat the oven to 200C/180C Fan/Gas 6. Place the apple, onion, chilli, pine nuts and thyme sprigs in a roasting tin and drizzle over the oil. Toss everything thoroughly in the oil and season with salt and pepper. Roast for 15–20 minutes, or until coloured and softened. Meanwhile, to make the deep-fried goats’ cheese, preheat the deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and breadcrumbs in wide, shallow bowls. Dip the goats’ cheese log in the flour, egg and then the breadcrumbs until completely coated. Chill the log in the freezer for at least 15 minutes, or until firm. Carefully add the goats’ cheese log to the deep fat fryer and fry until golden. Transfer to kitchen paper to drain and cool slightly. Meanwhile, to make the deep-fried goats’ cheese, preheat the deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and breadcrumbs in wide, shallow bowls. Dip the goats’ cheese log in the flour, egg and then the breadcrumbs until completely coated. Chill the log in the freezer for at least 15 minutes, or until firm. Carefully add the goats’ cheese log to the deep fat fryer and fry until golden. Transfer to kitchen paper to drain and cool slightly. To make the herby lentils, mix the lentils together in a large bowl and stir through the parsley and tarragon. Drizzle in 2 tablespoons of the oil and the vinegar and stir in the garlic. Heat the remaining oil in a frying pan and shallow fry the buckwheat until crisp. Stir into the lentil mixture and season with salt and pepper. To make the herby lentils, mix the lentils together in a large bowl and stir through the parsley and tarragon. Drizzle in 2 tablespoons of the oil and the vinegar and stir in the garlic. Heat the remaining oil in a frying pan and shallow fry the buckwheat until crisp. Stir into the lentil mixture and season with salt and pepper. To serve, spread the lentil mixture over a serving dish and top with the roasted apple mixture. Serve with slices of the deep-fried goats’ cheese and watercress sprigs. To serve, spread the lentil mixture over a serving dish and top with the roasted apple mixture. Serve with slices of the deep-fried goats’ cheese and watercress sprigs.