Goat's cheese, jamón, honey and thyme

See April's blog for the background to this dish. As I say there, it was originally made with magret de canard, but that's not so easy to find in the UK and jamón makes a fine substitute.

Ingredients

Per person

1. 20g jamón ibérico. If you can find magret de canard then do use that if you like.

2. 30g soft rindless goat's cheese

3. runny honey

4. fresh thyme leaves

Method

1. Assemble the jamon in small slices around a side plate.

2. Cut thin slices, if you can, of the goat's cheese, (it's a bit squishy, so if you can't, don't worry about it), intersperse with the jamón. Looks a bit like a flower, no?

3. Drizzle over the honey. Make petal shapes if you like!

4. Pull the leaves of thyme off the stalk and sprinkle over.

5. That's it.