Prep time:

Cooking time: 2 minutes

Total time:

Serves: 4

8 slices parma ham

150g soft goat’s cheese

4tbsp crème fraîche

100g fresh podded peas

100g broad beans


Bunch of basil

Clove of garlic

2tbsp grated parmesan

Olive oil to loosen

Pinch of salt


Half a lemon

1tsp Dijon mustard

5tbsp extra virgin olive oil

Salt and pepper

Chopped chives and mint

Slotting home cooking into a hectic schedule can be a challenge but Toby Welfare of The Cloudberry in Cranbrook shows how with some good stand by staples and a few chef's shortcuts delicious family meals can be rustled up in no time

  1. Blanch the peas and broad beans for a minute in boiling water then refresh under cold running water. Mash the goat’s cheese and crème fraîche until you have a smooth paste – this is your ‘goat curd’. Heap two tablespoons of curd onto each plate.
  2. Bash the pesto ingredients in a pestle and mortar slowly incorporating the olive oil until you have a thick pourable consistency (this tastes even better if you do it the day before). Pour a little over the ‘goat curd’. 
  3. Fold two slices of parma ham around the goat curd, fat side up so they look a little like tulip petals. Dress the broad beans and peas and scatter around the parma ham and goat curd, scatter the chopped chives and mint over the top.

The Cloudberry, Stone Street, Cranbrook, Kent
01580 712336
Open for lunch, 12-3pm and dinner, 6-11pm, Tuesday to Saturday

Perfect Prep

Mark Charker, Head Chef at The Bell in Ticehurst, explains how to take the stress out of Christmas cooking by getting some prep work in early All this prep leaves only cooking your festive centerpiece on the big day, and...

Tomato Sauce

Having an easy and delicious tomato sauce on hand, or in the freezer, means that you will always be able to rustle up a quick pasta dish, pizza, or even a flavoursome tomato base for a ratatouille or caponata. Large...

Tomato Tarte Tatin

This is just an upside down tart, most often found in apple form, but for a simple – and it really is simple – savoury version, it works brilliantly with tomatoes, because (in theory at least), the pastry will stay...