LOOSE ENDS
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
WORDS: LOTTIE COVELL.
PHOTOGRAPH: TOBY SCOTT FOOD STYLING: MONIQUE LANE. STYLING: OLIVIA WARDLE
GOAT’S CHEESE
FROM SPRING ONION, HERBY RICOTTA AND ’NDUJA TOASTS, P86
MARINATED GOAT’S CHEESE
Put pieces of goat’s cheese into a sterilised glass jar, add a few peeled cloves of garlic, fresh thyme sprigs and whole peppercorns, then pour over good quality olive oil to cover. Marinate for a week in the fridge. Use in salads or on toast.