50g/1¾oz butter, softened and cubed, plus extra for frying
2 free-range egg yolks
½ tsp baking powder
90g/3¼oz plain flour, plus extra for dusting
1 tbsp dukkah spice
1 tbsp finely chopped fresh coriander
For the salad
1 head yellow chicory, leaves separated and chopped
1 head radicchio, leaves separated and chopped
1 tbsp finely chopped corriander
1 tbsp finely chopped basil
1 tbsp finely chopped flatleaf parsley
2 tbsp olive oil
For the roast goats’ cheese log, heat 2 tablespoons of the oil in a large frying pan and fry the aubergine on both sides for 8–10 minutes, or until softened and coloured. Add the two vinegars to the pan to deglaze. Add the garlic and thyme and cook for a few more minutes. Season with salt and pepper and then leave to cool.
Lay out a double layer of cling film on a work surface. Place the aubergine on the cling film, slightly overlapping the aubergine slices. Lay the basil leaves over the aubergine slices and scatter over the sesame seeds. Place the goats’ cheese log on top and roll up tightly in the aubergine, using the cling film. Chill in the fridge overnight.
Preheat the oven to 220C/200C Fan/Gas 7. Remove the cling film and place the goats’ cheese log in a roasting pan. Drizzle with the remaining oil and roast in the oven for 10–15 minutes, or until soft but holding its shape. Leave to cool slightly before slicing.
For the spiced potato breads, combine all of the ingredients together thoroughly in a large mixing bowl. Divide the mixture into four and roll each out on a lightly floured work surface into 1cm/½in thick circles. Fry the breads in a little butter, turning halfway through, until slightly puffed up, golden and cooked through.
Put all the salad ingredients into a serving bowl and drizzle with the oil and season.
Serve the goats’ cheese slices with the salad and breads alongside.