500g Ryefields goats cheese
6 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
A few bay leaves
2 sprigs rosemary, needles stripped and roughly chopped
Large handful of thyme stems, roughly chopped
Large handful of oregano stems roughly chopped
½ teaspoon sea salt
2 bunches asparagus spears, ends chopped off
Juice of half lemon
Preheat oven to 200°C, gas mark 6. Oil and line a 450g loaf tin with baking parchment. Tip in the goats cheese and smooth it out, then bake for 20 minutes. Leave to cool and firm up for 30 minutes.
Pour half the olive oil into a large roasting tray, and scatter the garlic around the centre, topped with half the herbs, to make a ‘bed’ for the goats cheese. The bed should be twice the width of your goats cheese loaf. Tip the cooked goats cheese out of the tin, lay it on a board and slice it horizontally through the middle., then place each half cut side on the herbs. Sprinkle the salt and the rest of the herbs over the goats cheese and pour on the rest of the olive oil.
Bake for 30-40 minutes, basting the top with the garlicky, herby oil every 10 minutes or so. After 20 minutes place the asparagus spears around the cheese rolling them in the oil, then return the tray to the oven. When the cheese is golden with crispy edges remove from the oven and squeeze the lemon juice over everything. Allow to cool to nearly room temperature and serve with chunky bread.
Based on a recipe from The Almanac, A seasonal guide to 2019. Available in the farm shop £10.00