This recipe is suitable for vegetarians 2 x 100g young Capricorn Somerset Goats Cheese® 2 tbsp clear honey 75g soft brown sugar 125g blueberries 50g vanilla sugar 400g strawberries 50g raspberries Slice each Capricorn Somerset Goats Cheese® into 4 and coat each piece with the honey and then the sugar. Heat a large non-stick frying pan (or griddle pan) and over a gentle heat, brown the Capricorn Somerset Goats Cheese® for 1 - 2 minutes on each side. Remove the cheese slices from the pan and place on non-stick baking paper Place in a fridge for about 1 hour before serving. Pre-heat oven to 180ºC Gas mark 4. Place the blueberries in a large shallow ovenproof dish. Sprinkle over the sugar and cook for 15 minutes. Stir in strawberries and return dish to the oven for 5 minutes. Remove dish from the oven and stir in the raspberries. Place 2 caramelised Capricorn Somerset Goats Cheese® slices on each plate and serve with the soft fruits. (To make vanilla sugar, push a vanilla pod into a large jar of golden caster sugar. Leave for at least four days before using.)

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