2 Braeburn apples, cored and cut into quarters
1 red chilli, chopped
1 garlic clove, crushed
2 tbsp chopped parsley
1 red onion, cut into rings
1 tsp chopped tarragon
2 thyme sprigs
watercress sprigs, to serve
2 tbsp cooked Puy lentils
3 tbsp cooked green lentils
100²µ/3½´Ç³ú plain flour, seasoned with salt and pepper
2 tbsp cooked red lentils
salt and freshly ground black pepper
100²µ/3½´Ç³ú panko breadcrumbs
50g/1¾oz cooked buckwheat
2 tbsp olive oil
3 tbsp extra virgin olive oil
2 tbsp pine nuts
1 tbsp sherry vinegar
2 free-range eggs, beaten
1 goats’ cheese log, around 200g/7oz