Grilled goat's cheese with caramelised apple and toasted macadamia nuts

4-5 English Cox or red-skinned apples, unpeeled
5tbsp rapeseed oil
Knob of butter
A little Maldon salt
400g (14oz) Swiss chard or rainbow chard, stalks removed and roughly chopped, the leaves sliced into lengths
1tbsp white balsamic vinegar
3tbsp macadamia nuts, halved, toasted and roughly chopped
1 clove garlic, finely chopped
3-4tbsp wild-flower or other clear, well-flavoured honey
4 small goat's cheeses
Freshly ground black pepper

Halve the apples, remove the cores and slice each half into 4 wedges. Then slice each wedge in half so that you have 16 slim wedges per apple.

Heat 1tbsp of the oil in a wok and add the garlic and salt, then the chard stalks. Cover and cook gently for a few minutes, then add the leaves and stir for a further few minutes until tender. Leave in the wok and put to one side.

To make the dressing, whisk 2tbsp of the oil into the vinegar and add the toasted nuts.

Put 1tbsp of the oil and a knob of butter into a large, non-stick frying pan and add the apple wedges. On a medium heat, fry on both sides until tinged golden and soft.

Add the honey and let it bubble until the apples are cooked. Drain off the juices and whisk them into the dressing.

Cut each cheese in half and place, cut side up, on a foil-lined oven tray, adding a little pepper and oil to each. Place under a hot grill until golden.

To serve, put some wilted chard on each plate, followed by some apple, then top with the cheese. Drizzle over the dressing and scatter with a little salt and black pepper.

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