Prep time:

Cooking time: 10 minutes

Total time:

Serves: 2

200g Soft Goats Cheese or Goats Curd

100g Whipping Cream

1tsp Mixed Herbs, dried or fresh

½ Crushed Garlic Clove

1tbsp Honey

Salt and Pepper, to taste

1 Large or 2 Small Beetroots

Olive Oil

1 Ripe Fig, quartered

100g Caster Sugar

A Handful of Walnuts

Wow your partner this Valentine’s Day with Lucinda Hamilton’s irresistible three-course menu. Featuring juicy beetroot, succulent lamb and zingy passion fruit it’s a perfect February treat.

For the goat’s cheese mousse:

  1. Beat the goat’s cheese or curd until smooth. Add the herbs, garlic and honey and mix in gently.
  2. Once all incorporated, gently fold in the whipping cream. Spoon into a piping bag or bowl and refrigerate until needed

For the beetroot & decoration:

  1. Peel and slice the beetroot thinly – about ½ cm thick. Place in a bowl and very lightly cover with olive oil to prevent drying. You will need 3 slices per portion

For the candied walnuts:

  1. Place the sugar in a pan and melt without stirring until it starts to bubble away and turn a caramel colour (if you have a sugar themometer, until it reaches 120°C). Add in the walnuts, give the pan a good shake until they are all coated, and rapidly pour out onto greaseproof paper. Cool until needed (they’re best used the same day).
  2. To assemble the dish, place once slice of beetroot on a plate and pipe or spoon on the mousse. Repeat until the third slice, finishing off with quarter of a fig, and some candied walnuts.

  • pictures: David Merewether
  • styling: Helen Barton

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