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Goat’s cheese truffles

Really cute and tasty little balls of yumminess.

Makes 18–20

300g rindless goat’s cheese log, fridge cold

Sea salt and freshly ground black pepper

Few squidges of honey

Suggested coatings

(Each amount coats about 2 balls)

2 tsp crushed pink peppercorns

1 tsp sesame seeds

½ tsp paprika

1 tbsp finely grated Parmesan cheese

1 tbsp finely chopped fresh chives

1 tbsp toasted and finely chopped hazelnuts

Prepare your chosen coating ingredients and put each one in a separate small bowl or ramekin. Choose a good combination of colours, flavours and textures.

Put the goat’s cheese in a bowl and season, blending the salt and pepper in well. Break the cheese into bite-sized pieces, each about 15g (1 teaspoon) each and roll them into smooth balls measuring about 2.5cm in diameter.

Mix the honey with a few drops of water to loosen it a little and brush it all over a truffle. Place the ball in one of the coatings and swirl it around until it is evenly coated. Arrange on a serving platter and repeat until all the balls are coated.

Either eat at once or cover and refrigerate until almost ready to serve. The beauty of these is that they can be made ahead of time and then taken out of the fridge half an hour or so before guests arrive.