Spiced goat's cheese dip

• sesame seed↗1 tbsp tbsp
• skinned hazelnut1 tbsp tbsp
• cumin seed↗1 tsp tsp
• coriander seeds↗1 tsp tsp
• soft rindless goat's cheese↗200g g

  such as Pant-Ysgawn

• milk↗3-4 tbsp tbsp
• mint↗few

  leaves

• radishes↗

  and toasted bread or pittas to serve

Step-by-step instructions

1. 1

   Put the seeds and nuts in a frying pan, then gently heat to toast them, removing them from the heat when the seeds start to pop and give off their aroma. Grind fairly coarsely using a pestle and mortar, then season with a little salt.

2. 2

   Beat the goat’s cheese with the milk to soften it, then add a little seasoning if needed. Tip half into a small bowl (glass, if you have one, to show off the layers) and scatter with half the seeds and a few torn mint leaves. Repeat the layer and serve with a bowl of cold radishes and toasted pittas or bread.