Goats Cheese, Walnut and Honey Crostini

In the meantime, remove the woody ends and slice the rhubarb into 2cm chunks. Crush the walnuts. Slice the goat’s cheese into 1cm thick rounds.

Put the rhubarb and 2 tbsp of cold water in a frying pan on medium heat and cook for 3 mins. Add 3 tbsp sugar (if you have some) to the pan, combine well and continue to cook for a further minute or until the rhubarb just begins to soften. Turn off the heat, remove the rhubarb from the pan (leaving the juices in the pan!) and set aside to cool.Tip: You need to watch the rhubarb in the pan like a hawk! It can quickly turn to a purée and will continue to cook slightly, whilst sitting on the plate, which is called carry-over cooking!

Quickly return to the pan with the rhubarb juices (still off the heat!) and whisk in a ¼ tsp of dijon mustard, 1 tbsp of olive oil, a pinch of salt and sprinkling of black pepper. Cover and set aside in the pan. Tip: This is your warm and tangy salad dressing which you may wish to reheat just before serving!

Your croutons should now be ready. Remove them from the oven and switch your grill to medium high.

Season the goat’s cheese slices with a small pinch of salt and pepper, then place on an oiled baking tray and grill for 1 1/2 mins, until just heated through and starting to melt. Remove with a spatula.