Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the goat’s cheese in a bowl and mix with the thyme and a pinch of salt. Roll into small bite-sized balls. Put on a baking-paper-lined tray and into the freezer for half an hour.
Whisk the flour, cornflour, baking powder and a pinch of salt with enough soda water to make a thick batter. Whisk in the honey.
Fill a pan no more than 1/3 full with oil and heat until it reaches 180C or a piece of bread browns in 30 seconds.
Put extra flour in a bowl then dust the goat’s cheese balls. Use a fork to lower the balls into the batter until coated then lower into the oil. Fry in batches for 45 seconds to a minute or until crisp. Scoop out and drain on kitchen paper, then repeat with the remaining balls. Serve drizzled with honey and sprinkled with the pink pepper.