I was recently asked to do a column for the Scotsman Magazine talking about Scottish Honey. It’s as if they knew it was one of my all time favourite ingredients. I adore it and I’m always looking for new ways to use it in recipes. For me the rich flavour of heather honey is one of our most under rated and under used. You can do so much more than spread it on toast (although this is a treat in itself!)
This is a really easy snack or light lunch and This dish can work equally well without the addition of truffle though the investment of some truffle oil is well worth it. I prefer to leave the herbs whole as you get a unique flavour with each bite.
Serves 2
Fruit teacake split in 2
50g soft goats cheese
50g mascarpone cheese
Dessertspoonful of heather honey
Half teaspoon truffle oil
1 teaspoon of olive oil
A selection of fresh picked herbs such as parsley, mint, tarragon and coriander
Toast the tea cake till brown on one side, mix the cheeses together and add a pinch of salt and pepper, arrange the herbs on the tea cake top with the goats’ cheese and spoon over the honey truffle.