All I had to do was make up recipes using the goats cheese with inspiration from the hamper and post them on my blog. Now, I love goat's cheese but I have to admit that I always thought I was a French goats cheese girl. However, I am converted! This cheese comes from Somerset and it was delicious with a lovely sharp flavour, which I love. Goat's cheese is also healthier than some cows cheese, so fantastic for WeightWatchers! I have a few recipes up my sleeve so look out for them over the coming weeks.
80g pepperdew peppers
100g goats cheese
8 leaves fresh basil, plus extra to garnish
4 slices Parma ham
2 medium yellow peppers, deseeded and thickly sliced
300g carrots, halved
2 courgettes, sliced
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
Put the spinach into a colander and pour over a kettleful of boiling water to wilt the leaves. Run cold water through the colander to cool it, then squeeze the spinach tightly with your hands to remove the excess liquid.
Using a sharp knife, cut a pocket into each chicken breast. Place 2 basil leaves in each pocket, then share the spinach equally between them. Slice the goats cheese and put in the pocket. Cut the pepperdew peppers into 4 equal pieces and share between the pockets. Close the pockets. Wrap the Parma ham around the Chicken and secure with a cocktail stick if needed.