Little preparation - especially since we have fantastic puff pastry available from the freezer cabinet - but bags of flavour. We have smoked chicken available more regularly since Terry miraculously transformed a bread prover into a hot smoking cabinet. It is best to use firm Capricorn goat's cheese as (a) you'll otherwise find it difficult to cut it into rounds (b) when ripe it is divine as it is.

Ingredients - serves 4-6

300g smoked chicken breast, sliced or diced
2 tbsp Eleanthos olive oil
2 onions, peeled & sliced
1 tsp brown sugar
2 tsp balsamic vinegar
1 tsp fresh thyme leaves
2 Capricorn goat's cheese, sliced into rounds - or 200g Ticklemore goat's cheese, crumbled
1 pack of ready-made puff pastry
salt, pepper

Method

Preheat the oven to 200°C
Roll out the pastry into a rectangle roughly measuring 20cm x 30cm and around 5mm thick - place on a baking tray and with a small sharp knife, score a 1cm border around the edge. Keep in the fridge until required.

Heat the olive oil in a frying pan and cook the sliced onions for around 10-12 minutes over a gentle heat until they begin to soften, now add the brown sugar, balsamic venegar and thyme and cook for a further 5 minutes or until it all begins to caramelise and become sticky.

Spread the smoked chicken pieces over the pastry base, and now the caramelised onion and goat's cheese discs. Season with salt and pepper and bake for around 30 minutes until the pastry is cooked and the topping tinged with colour. Serve with peppery mixed salad leaves.