Watercress comes into season in April, when its peppery flavour will work in contrast to the rich baked cheese.
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.
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.
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.
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.
To serve, divide the salad among eight small plates and top with the baked cheese and a little watercress, to garnish.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.