Baked Braffords Goat's Cheese
with Caramelised Baby Onions and Roast Squash

This recipe uses Braffords Cheese; a goat's cheese produced by Tom Wallis at Lowna Dairy. It’s a log with a lovely creamy mould ripened skin.

Serves 4
Braffords Log
1 Butternut squash (or similar volume of other squash / pumpkin)
300g Peeled baby onions
30g Butter
30g Sugar
30ml White wine vinegar
Salt
Large slice of bread

Roast the squash and then peel and chop into 1cm dice.

Fry the onions with the butter and sugar allowing them to caramelise slowly. Turn up the heat if the onions shed water into the pan, turn it down as they start to fry again.

Season the onions and add the vinegar cook for a few minutes longer.

Mix the squash and the onions - you can set this aside and reheat it later if you wish.

Toast the bread and cut the log into 4. Put each round of cheese on the toast and trim the toast to the same size. Bake in the oven for a few minutes then put under the grill (low flame), until the cheese has started to soften.

Serve on top of the onions and squash.