Repeat with the remaining dough. Remove and discard the rind from the cheese. Cut the cheese into roughly 1cm/½in chunks. Spoon a heaped tablespoon of the chutney into the middle of each round of ...

Scatter the tomatoes with half the basil, then top with an even layer of crumbled goat cheese. Top with the breadcrumbs, Parmesan and remaining olive oil. Bake until the tomatoes are soft and the ...

Deep-fried chunks of goats’ cheese and confit cherry tomatoes star in Anna Haugh’s textured winter salad. For this recipe you will need a cooks' thermometer and a deep-fat fryer. To make the ...

1 (28-ounce can) peeled whole tomatoes, drained and juice reserved, or 20 ounces cherry tomatoes 1 large yellow onion, peeled and quartered ½ cup plus 1 tablespoon olive oil, plus more for ...

Spread a small amount of goat cheese onto one side of each tomato slice. Arrange on a sheet pan, and chill in the refrigerator for 1 hour. Whisk eggs and milk in a shallow bowl. In a separate bowl ...