Goat's cheese catherine wheel with rockets and firecrackers

Method

1. Preheat the oven to 180C/gas 4. Slice the potato with a mandolin slicer into 1mm slices. Place on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and bake for about 5 minutes, or until cooked but not coloured. Remove from the oven and set aside to cool. Leave the oven switched on to bake the firecrackers.

2. Lay a sheet of foil on the work surface place out the cooled potato slices on top so that they are overlapping in a square shape. Cover the potato with basil leaves and place the tomatoes along the nearest edge of the potato.

3. Roll the goat's cheese out into a square between two sheets of food wrap (such as cling film). Lay the cheese on top of the basil and top with the pine nuts and sesame. Roll the whole lot into a cylinder and place in the fridge for 30 minutes to firm up.

4. Meanwhile, to make the firecrackers, combine the cheese, butter, flour, baking powder, cayenne pepper and chilli in a food processor and blitz until the mixture comes together in a dough.

5. Dust the work surface with flour and roll the cheese dough out thinly. Cut into rounds, place on a baking sheet and bake in the hot oven for about 8 minutes until a light golden colour.

6. When ready to serve arrange the "rockets" on serving plates. Slice a nice chunk of goat's cheese roll and place on top. Scatter around the pumpkin seeds, firecrackers, a drizzle of vinaigrette and a squeeze of lemon.

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Ingredients

1 large baking potato
Olive oil
salt and pepper
1 bunch fresh Basil
200g sun-blush Tomatoes
500g creamy Goats cheese
2 tbsp toasted pine nuts
2 tbsp toasted Sesame seeds

For the firecrackers

100g mature Cheddar cheese, grated
25g Butter
50g plain flour, plus extra for dusting
1/2 tsp Baking powder
pinch cayenne pepper
1/2 red chilli, finely chopped

To serve

rocket leaves
mizuna
andful pumpkin seeds
balsamic vinegar, for drizzling
squeeze lemon

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