• 300g soft rindless goat's cheese log
  • chopped to make ½ tsp thyme leaves
  • 75g plain flour, plus extra for dusting
  • 1 tbsp cornflour
  • ½ tsp baking powder
  • 100ml-200ml soda water, ice cold
  • 2 tsp clear orange blossom honey, plus extra for drizzling
  • for deep frying oil
  • 1 tsp pink peppercorns, crushed


  • STEP 1

    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.

  • STEP 2

    Whisk the flour, cornflour, baking powder and a pinch of salt with enough soda water to make a thick batter. Whisk in the honey.

  • STEP 3

    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.

  • STEP 4

    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.


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