Ingredients

• 300g/10½ oz soft goats’ cheese
• salt and freshly ground black pepper
• 1 tbsp chopped fresh mint
• 1 tsp chilli flakes
• 1 free-range egg
• beaten
• 6 crumpets
• 1 tbsp sesame seeds
• 1-2 tbsp honey
• 200g/7oz mango chutney
• 1 papaya
• peeled
• seeds removed
• flesh chopped
• 1 tbsp freshly chopped mint
• ½ orange
• juice only
• 1 tbsp chopped fresh coriander
• baby salad leaves to serve

Directions

• Preheat the grill to medium.
• Beat the goats' cheese with the salt and freshly ground black pepper in a bowl. Add the fresh mint
• chilli flakes
• and egg
• and mix until well combined.
• Toast the crumpets under the grill until golden-brown
• then spread with the cheese mixture. Return the crumpets under the grill and cook until the cheese is bubbling and pale golden-brown. Remove from the grill
• sprinkle with the sesame seeds
• and drizzle over the honey.
• Meanwhile for the jam
• mix together the mango chutney
• papaya
• mint
• orange juice and coriander until well combined.
• Serve the crumpets on top of a baby leaf salad with the mango jam.