Makes 24
INGREDIENTS
75g/3oz/1/3 cup butter
150g/5oz/1/1/4 cup plain flour
75g/3oz/1/4 cup blanched
hazelnuts, lightly toasted and ground
30ml/2 tbsp caster sugar
2 egg yolks beaten with
30-45ml/2-3 tbsp water
115g/4oz goat’s cheese
4-6 large strawberries, cut into small pieces
hazelnuts and mint, to decorate

Sables with Goat's Cheese and Strawberries

Put the butter, flour, ground hazelnuts, sugar and beaten egg yolks into a food processor and process to a smooth dough. Scrape out the

dough. Shape into a log about 4cm/l’/2in thick. Wrap and chill.

Preheat the oven to 200°C/400°F/ Gas 6. Line a large baking sheet with non-stick baking paper. With a sharp knife, slice the dough into

5mm/1/4in thick rounds and arrange on the prepared baking sheet. Bake for 7-10 minutes, until golden brown. Transfer to a wire rack to cool and crisp slightly.

On a plate, crumble the goat’s cheese into small pieces. Mound a little goat’s cheese on to each sable, top with a piece of strawberry and sprinkle with a few hazelnuts. Serve warm.

Variation

These sables are ideal served with fruit. Beat 75g/3oz/’/3 cup cream cheese with 15ml/1 tbsp icing sugar and a little lemon or orange rind. Spread a little on the sables and top with a few pieces of sliced kiwi fruit, peach, nectarine and a few

Serves 4

INGREDIENTS

500 g/1 lb strawberries
4 tablespoons orange juice
150 g/5 oz caster sugar
4 tablespoons water
mint sprigs, to decorate

Strawberry Water Ice

Press the strawberries through a sieve, using a wooden spoon, reserving 4 whole ones for decoration. Stir in the orange juice.

Gently heat the sugar and water, stirring, until the sugar has dissolved. Boil for 5 minutes, until syrupy. Cool, then stir into the strawberry

pulp. Pour the strawberry mixture into a shallow container and freeze for 3-4 hours, until firm. Transfer the water ice to the refrigerator 30

minutes before serving.

Slice the reserved strawberries in half lengthways. Serve the water ice in scoops decorated with the reserved strawberries and mint sprigs.