GOAT CHEESE WITH RECIPES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

Steps:

• Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
• To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
• Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat’s cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
• Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.