Ingredients

• 200g/7oz cracked black peppercorns
• 4 x 75g/3oz round slices goats' cheese
• 4 slices granary or walnut bread
• cut into circles larger than the goats' cheese rounds
• toasted
• knob of butter
• 2 shallots
• finely sliced
• thumb-sized piece fresh ginger
• grated
• 75ml/3fl oz port
• 150ml/5fl oz chicken stock
• 250g/9oz redcurrant jelly
• 1 tsp green peppercorns in brine
• rinsed and drained
• pickled walnuts from a jar
• to serve

Directions

• Preheat the grill to its highest setting.
• Pour the cracked black peppercorns onto a plate. Press one side of each of the goats' cheese rounds into the peppercorns.
• Place the goats' cheese rounds onto the bread rounds
• peppered-side up and place under the grill for four minutes
• or until the cheese is soft and melted.
• For the Cumberland sauce
• melt the butter in a frying pan over a medium heat. Add the shallots and the ginger and fry for 2-3 minutes
• until soft.
• Add the port and boil until the liquid reduces to a very thick syrup
• then add the stock.
• Bring the stock to the boil
• then add the redcurrant jelly and the green peppercorns and reduce the heat to simmer for 2-3 minutes
• or until the jelly has completely dissolved.
• To serve
• place the cheese on toast onto a warmed plate. Drizzle the sauce over the cheese and sprinkle with pickled walnuts.