4 slices of local or British farmhouse cheeses (Doherty uses Wigton Swaledale Lancashire and Lanark Blue)
Assorted salad leaves
½ crottin or similar goats' cheese
Arrange the cut cheeses on the plate with the chutney piccalilli and pickled onions. Make a bed of tossed salad leaves and chives. Grill the goats' cheese and place on top.
Serve with a basket of assorted breads biscuits and oatcake.
Piccalilli (Makes about 3kg)
Any vegetables may be used. Doherty has used florets of cauliflower diced courgette button onions diced pepper and cucumber.
3kg prepared vegetables
500g sea salt
1tsp ground tumeric
4tsp English mustard
4tsp ground ginger
1.75 litres white wine vinegar
Mix the vegetables with the salt. Leave for 24 hours. Rinse vegetables drain thoroughly.
Put the tumeric mustard ginger sugar and all but three tablespoons of vinegar in a saucepan. Add the vegetables bring to the boil and simmer gently for15-20 minutes. The degree of crispness of the vegetables is personal; however do not overcook.
Pack vegetables into jars. Bring the liquid to the boil. Dissolve the cornflour in the remaining vinegar. Add to the liquid. Boil for three minutes and strain over the vegetables.
Pack into sterilised jars cover and seal. For optimum taste/texture keep for four weeks.
750g pears peeled cored roughly chopped
250g tomatoes peeled and chopped
125g minced onions
1tbs coarsely grated orange rind
Juice of 2 oranges
1tsp cayenne pepper
50g minced ginger
300g white wine vinegar
Simmer all ingredients until syrupy. Add the pears and cook until soft.