Ingredients

• 150g/5½oz Roquefort (or similar blue raw milk sheep’s cheese)
• 1 free-range egg yolk
• 50g/1¾oz chopped walnuts
• 100g/3½oz breadcrumbs
• salt and freshly ground black pepper
• 1 free-range egg
• beaten
• 50g/1¾oz plain flour
• 50g/1¾oz breadcrumbs
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp chopped fresh basil
• to serve

Directions

• For the canapés
• place the cheese
• egg
• walnuts and breadcrumbs into a bowl. Mix well and season
• to taste
• with salt and freshly ground black pepper.
• Roll the mixture into eight balls and dredge each ball in flour
• then dip into the beaten egg and finally dip into the extra breadcrumbs to coat completely.
• Heat the olive oil in a frying pan over a medium heat. Add the balls and fry for two minutes on each side
• until golden-brown all over.
• For the honey sauce
• mix together the honey
• oil and vinegar in a clean bowl.
• To serve
• spoon the honey sauce onto a plate
• top with the canapés and sprinkle with basil.