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Seared chicken livers with a pomegranate and chilli glaze

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10 minutes

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Roast vine tomatoes with oozing goat’s-milk cheese

15 to 20 minutes

Roast vine tomatoes with oozing goat’s-milk cheese

By Abigail Donnelly

Serves 2

Difficulty Easy

Cooking Time 15 to 20 minutes

Ingredients

150 g cherry tomatoes halved
2-3 T olive oil
Sea salt
2 x 80 g crottin goats cheese

For serving:

Fresh rocket leaves and drizzle of creamy walnut oil and whole-grain mustard dressing

Method

Preheat the oven to 180°C.

Arrange cherry tomatoes on a baking tray, drizzle with olive oil and scatter with sea salt. Roast for 15 to 20 minutes, or until blistered.

In the last 5 minutes of cooking time, add rounds of goat’s-milk cheese, and cook until slightly gooey.

Serve warm with fresh rocket leaves and a drizzle of creamy walnut oil and whole-grain mustard dressing.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Seared chicken livers with a pomegranate and chilli glaze

Gorgonzola and baby spinach omelette

Quick and easy french onion soup

Autumn tabouleh

Tomato, mozzarella and olive tart

Welsh rarebit indulgence

Warm pea and bacon salad

Sweet roast pepper, chilli and tomato soup

Baby marrow souffle served with tomato cream

Soul-food salad

Teriyaki salmon with edamame puree

Roast vine tomatoes with oozing goat’s-milk cheese

Roast vine tomatoes with oozing goat’s-milk cheese

Ingredients

Method