Ingredients

150g soft matured goat’s cheese, sliced into 12 pieces
3 green apples, cut into spheres with a melon baller
2 black figs, sliced into 6 pieces
1 handful black olives, pitted
sourdough bread cut into cubes
chopped rosemary
dill
edible flowers, optional
For the salted caramel:
2 tablespoons brown sugar
1 tablespoon of golden syrup
100ml double cream
15g butter
1 tablespoon water

Method

1. For the black olive powder, wash the black olives and pre-heat the oven to 120 degrees centigrade. Place them on parchment paper on a baking tray and cook in the oven for approximately 40 minutes until hard and dry. Once cool, use a blender to blitz the dry olives into a fine powder and set aside.
2. To create the salted caramel, place the brown sugar, golden syrup and water into a small pan and simmer. When melted, add the butter and double cream with a pinch of sea salt. Fold everything together until smooth before putting aside.
3. Cut the remaining apple from the core into small pieces and sprinkle with sugar. Cook in a pan until soft, then blitz together in a blender to make a purée.
4. Mix the sourdough bread cubes with olive oil, chopped rosemary and salt and pepper and toast in a pan until the oil is soaked up and the cubes are crunchy like croutons.
5. Preheat the grill. Remove the goat’s cheese from the fridge and dust with a little icing sugar. When the grill is hot enough, place the cheese underneath it and heat until it is has browned a warm golden colour.
6. Remove the apple balls from the lemon water. Plate the burnt cheese, apple balls, fig pieces, a handful of croutons and the dill together with the edible flowers, if you are using them. Dot the apple purée and salted caramel either side of the cheese to taste.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.