Baked Caerphilly cheese with pecans and fennel salad

Preparation method

1. For the baked cheese, preheat the oven to 180C/350F/Gas 4. Place the cream cheese, Caerphilly, salt, freshly ground black pepper, whole eggs, egg yolk and tarragon into a food processor or blender and blend until smooth. Fold in the nuts.

2. Grease a muffin tray (with eight holes) with butter and spoon the mixture into the muffin tray holes. Flatten the top of each mound with a palette knife and bake in the preheated oven for about 15-20 minutes, or until just set.

3. For the fennel salad, place the oil, honey, orange zest and orange juice into a small bowl. Season well with salt and freshly ground black pepper and whisk to combine.

   Technique: Zesting citrus fruit

4. Slice the fennel very finely across the bulb on a mandoline. Place the fennel and the orange segments into the bowl with the dressing and stir to coat. Leave the salad for ten minutes for the flavours to combine.

   Technique: Segmenting citrus fruit

5. To serve, divide the salad among eight small plates and top with the baked cheese and a little watercress, to garnish.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 8