Baked Goat's Cheese With Honey Glazed Shallots

Method

1. Lay two sheets of filo pastry on a chopping board, brush a little oil over the top sheet then place a piece of goats cheese in the centre. Season well and sprinkle with a little lemon zest. .
2. Trim the pastry around the cheese so you have an extra 5cm (2") all around it then fold over the edges to make a neat parcel..
3. Turn the parcel upside down and place on a plate then brush over a little more oil and sprinkle with sea salt if you like. .
4. Repeat to make another three parcels then chill well in a fridge.
5. Pour the remaining vegetable oil into a thick bottomed pan and heat. .
6. Add the shallots and thyme, cover the pan and cook over a low heat until the shallots are softened - this will take about 10 minutes. .
7. Remove the lid, add the honey and vinegar and increase the heat slightly then cook until the shallots start to colour. .
8. Season well and keep warm.
9. Preheat the oven to 240°C/475°F/Gas 9. .
10. Place the goats' cheese parcels on a baking sheet and cook for about 8-10 minutes, or until the pastry is crisp on both sides - make sure the bottom is thoroughly cooked, there's nothing worse than undercooked pastry.
11. Place a couple of spoonfuls of the shallot mixture on a plate and top with a little watercress, then add a goats cheese parcel. .
12. Serve with a very large glass of Chardonnay.