goats cheese

Pappardelle with Fresh Basil, Goat's Cheese & Zucchini Flowers

Serves: 2 | Preparation Time: 20 min


  • 90 Gram ricotta cheese
  • 60 Millilitre double cream
  • 3 Teaspoon (Metric) basil, thinly sliced (roll about four/five leaves together and then slice, it is easier)
  • 0.25 Teaspoon (Metric) ground nutmeg
  • 150 Gram good dried papardelle pasta or 200g of fresh pasta
  • 30 Millilitre olive oil
  • 2 small zucchini, sliced into thin batons
  • 4 zucchini flowers
  • plain flour, for dusting
  • 50 Gram woodside ediths ash goats cheese or similar


Combine ricotta, cream, basil & nutmeg in a bowl and season well. Leave this at room temperature for an hour.

Cook the pasta until al dente. While pasta is cooking, fry the zucchini in the olive oil. Remove and place on paper towel.

With only a few minutes before the pasta is cooked, start to prepare the zucchini flowers. Dust the zucchini flowers with flour and shake of the excess and fry for about a minute until golden.

Drain the pasta and place into a large bowl. Add the zucchini flowers and ricotta mixture and toss lightly. Sprinkle with crumbled goats cheese to serve.

Figs with Prosciutto, Goats Cheese & Almonds

Serves: 4 | Preparation Time: 15 min


  • 4 figs, large
  • 4 prosciutto, thin strips
  • 70g soft goats cheese
  • 70g mascarpone
  • sea salt
  • pepper
  • 2 tbsp salted almonds
  • 4 tbsp chives, finely chopped


Preheat oven to 180 degrees. Cut a cross into the top of the fig so you can open it up like a baked potato. Wrap each fig in a piece of prosciutto and place on a tray with grease proof paper.

Mix the goats cheese, marscapone, chives and seasoning and spoon inside the figs. Bake for 5 minutes or until prosciutto is crisp. Scatter with almonds and serve on a bed of rocket.