Bitter leaves, whipped goat’s cheese, Burren Balsamic vinegar

1 Put the goat’s cheese into a bowl or a stand mixer (I prefer to use an electric whisk).

2 Add the cream, lemon, honey and a little salt.

3 Start the mixer off slowly to amalgamate the cream, then turn up high to whisk into a mousse.

4 When the mixture is stiff but not over whipped, put in the fridge to chill.

5 Mix the rapeseed oil and balsamic vinegar together. Wash the lettuce and pat it dry.

6 When ready to serve, bring some water to a simmer in a small pot.

7 Take the biggest tablespoon you can find, I have an old-fashioned silver one for such purposes. Dip it in the water and pat it dry. Immediately scoop out the goat’s cheese cream on to a plate — the hot spoon will give you a lovely rounded surface. There is an art to this, so don’t worry if it takes a while to get right. The French call this a quenelle. Repeat the process for all the plates.

8 Divide the lettuce beside the mousse, drizzle the dressing over the top, then place the blackberries around the plate.

9 The seeds are nice to scatter on top for crunch, but if you don’t have them the salad will be lovely all the same.