Anna Haugh served up tasty hazelnut nut coated crispy deep fried St Tola goat’s cheese with herb infused comfit tomatoes and wilted greens for Liz Bonnin in County Clare on Anna Haugh’s Big Irish Food Tour.

The ingredients for the warm tomatoes are: 4 garlic cloves, thinly sliced, 100g fresh root ginger, half peeled and half unpeeled, thinly sliced, 2 sprigs fresh thyme, 2 red chillies, split lengthways, 2 lemongrass sticks, smashed, 1 litre vegetable oil, 20 cherry tomatoes on the vine, cut on the bottom, do not cut all the way through and 5 tbsp red wine vinegar.

For the goats’ cheese salad: 100g plain flour, plus extra for dusting, 1 goats’ cheese log, torn or cut into chunks, 50g hazelnuts, finely chopped, 100g panko breadcrumbs, 1 tbsp runny honey and salt.

For the greens: 200g Russian kale and 100g rainbow chard.

To serve: 1 tbsp nibbed hazelnuts, oil from the warm tomatoes (made above), red wine vinegar, to taste, 1 tbsp cumin seeds, 1 tbsp poppy seeds and 1 tbsp coriander seeds, toasted and crushed.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.