Radicchio,goat cheese and sundried tomato topped ciabatte

2 ciabatta rolls
125g goa cheese
2-3tbsp natural yoghurt
cracked black pepper
4-5 sundried tomatoes in oil with herbs,roughly chopped
3-4 radicchio leaves,roughly shredded
1tbsp chopped fresh chives
to serve:2tbsp tomato oil from the sundried tomato jar

Preheat the grill to med,cut the ciabatta rolls in half and toast each side lightly.In a small bowl mash the goats cheese then add the yoghurt and mix together with a folk,season well with cracked black pepper and stir in the sundried tomatoes.Top the rolls on the cut side with the cheese mixture.Place under the grill and toast until golden brown.Place the open rolls on 2 plates and top with the radicchio,chopped chives and a drizzle of the tomato oil.Serve

Apple,pear and goats cheese salad

Whisk together 4tbsp walnut oil, 4tbsp mild olive oil, 3tbsp cider vinegar, 2tbsp clear honey and 1tbsp Dijon mustard.Season to taste.Lightly toast 150g pecans by tossing them in a dry,nonstick pan for a few min.Core and slice 2 cox's apples and 2 ripe pears and toss in the dressing.Break 2 x 150g of goats cheese into small pieces and gently toss with a 70g bag of wild rocket.Add the fruit and dressing and the toasted pecans.Serve.

Camembert tartte tatin

Dark brown sugar
Granny smith apple
French camembert
Thyme
Ciabatta

Melt 25g butter in a small pan add 2 tbsp of brown sugar
and caramelise.Then add half the apple cored and sliced,and cook for 4-5min on each side.Remove the wrapping from the camembert and place back in carton.Fan over the apples on top and spoon over any sauce left.Sprinkle with thyme and bake in a preheated oven 200'c fan 180'c,gas 6 for 20min.toast slices of ciabatta.Serve with the camembert.