Ingredients

Ingredients For the marinated raisins

• 40g/1½oz raisins

• 100ml/3½fl oz Down St Mary sparkling wine, or other sparkling wine

For the terrine of goats' cheese

• 300g/10½oz Capricorn goats' cheese, or other similar mild but mature goats' cheese that is not too soft

• 200g/7oz plain Greek yoghurt

• 200ml/7fl oz whipping or double cream

• 4 gelatine leaves, soaked in cold water for at least 10 minutes

• 60g/2½oz celery, finely chopped

• 60g/2½oz apple, finely chopped

• salt and freshly ground white pepper

• 100g/3½oz plain goats' cheese log, cut into long lengths

For the walnut vinaigrette

• 100ml/3½fl oz walnut oil

• 75ml/3fl oz groundnut oil

• 50ml/2fl oz Champagne vinegar or white wine vinegar

• salt and freshly ground black pepper

For the salad

• 80g/3oz walnut halves

• milk

• 1 Cox's apple, peeled and sliced and cut into thin batons and placed in acidulated water to prevent browning

• mixed salad leaves, including wild rocket, chervil, red chard, frisée and oakleaf

Description

Recipe Uses 40g/1½oz Raisins , 100ml/3½fl Oz Down St Mary Sparkling Wine, Or Other Sparkling Wine , 300g/10½oz Capricorn Goats' Cheese, Or Other...

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