Broccoli and Goat's Cheese Recipe

Charred tenderstem broccoli, Cerney Ash goat's cheese, quince terrine, hazelnuts

Starter
medium
4
1 hour 15 minutes, plus 6 hours chilling

PT1H15M

PT6H

Paul Foster's elegant vegetarian starter is a celebration of seasonal British ingredients, with charred tenderstem broccoli and purée, quince terrine and Cerney Ash goat's cheese coming together to form a striking and delicious dish.

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Ingredients

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Metric

Imperial

Tenderstem broccoli

500g of tenderstem broccoli
sunflower oil
salt

Quince terrine

4 quinces
100g of sugar
50g of butter

Hazelnuts

100g of hazelnuts, peeled
50g of sugar

To serve

80g of goat's cheese, Cerney Ash
2 pears, ripe
salt

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Food processor

Preheat the oven to 160°C/gas mark 3

For the quince terrine, add the sugar and butter to a pan and heat to a light caramel colour. Pour into a baking tray roughly 30cm long, 15cm wide and 2cm deep and allow to set. Peel and thinly slice the quince and build into layers on top of the caramel

100g of sugar
50g of butter
4 quinces

Build the quince layers to just above the rim of the tray, cover with tin foil and bake for 45 minutes until soft in the centre. Remove from the oven, leave to cool slightly then place a tray on top. Press in the fridge for 6 hours

Grind the hazelnuts into a powder in a food processor and gently caramelise in a pan with the sugar. Pour onto a tray, allow to cool then chop to a crumb

100g of hazelnuts, peeled
50g of sugar

Trim 2 large spears of broccoli per person and cut in half lengthways to expose a flat side. Reserve until needed. Finely chop the rest of the broccoli, cook in boiling water for 1 minute and refresh in ice water. Blitz in a blender until smooth and season to taste with salt

500g of tenderstem broccoli
salt

To finish the dish, cut the terrine and goat's cheese into small cubes and allow to come to room temperature

80g of goat's cheese, Cerney Ash

Char the flat side of the broccoli in a hot pan with a dash of sunflower oil to develop a dark colour, so it is cooked with a little bit of bite. Warm the purée, slice the pear thinly and season with salt, then arrange the rest of the ingredients on the plate

sunflower oil
2 pears, ripe
salt

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Paul Foster

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.