“Another easy peasy recipe suitable for lunch or supper – last century we would have said a good ‘high tea’ recipe!”

Ingredients
Serves 3-4

•    2 goats’ cheeses
•    ½ cucumber, deseeded
•    100g mixed salad leaves
•    55g (2 oz) walnut halves

Dressing:
•    1 tsp mustard
•    1 tsp honey
•    2 tbsp olive oil or rapeseed oil
•    1 tbsp cider vinegar
•    Zest of ½ orange
•    Salt and black pepper


Method

Place the goats’ cheese in the freezer for 15-20 minutes, as this makes it easier to slice.

Prepare the cucumber and salad.

For the dressing place the ingredients into a jar and shake well together.

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

Cut each cheese into 3 slices.

2,3 and 4 oven AGA: Place a piece of Bake-O-Glide onto the simmering plate and put on the goats’ cheese slices,grill until beginning to melt and colour then turn over and cook the other side, in total this should take about 3-4 minutes.  You will need a broad palette knife or fish slice to turn the slices.

Conventional cooking: Use a frying pan on the hotplate.

Arrange the goats’ cheese on the salad leaves and serve at once.