- 200g/7oz cracked black peppercorns
- 4 x 75g/3oz round slices goats' cheese
- 4 slices granary or walnut bread, cut into circles larger than the goats' cheese rounds, toasted
- knob of butter
- 2 shallots, finely sliced
- thumb-sized piece fresh ginger, grated
- 75ml/3fl oz port
- 150ml/5fl oz chicken stock
- 250g/9oz redcurrant jelly
- 1 tsp green peppercorns in brine, rinsed and drained
- pickled walnuts from a jar, to serve
- Preheat the grill to its highest setting.
- Pour the cracked black peppercorns onto a plate. Press one side of each of the goats' cheese rounds into the peppercorns.
- Place the goats' cheese rounds onto the bread rounds, peppered-side up and place under the grill for four minutes, or until the cheese is soft and melted.
- For the Cumberland sauce, melt the butter in a frying pan over a medium heat. Add the shallots and the ginger and fry for 2-3 minutes, until soft.
- Add the port and boil until the liquid reduces to a very thick syrup, then add the stock.
- Bring the stock to the boil, then add the redcurrant jelly and the green peppercorns and reduce the heat to simmer for 2-3 minutes, or until the jelly has completely dissolved.
- To serve, place the cheese on toast onto a warmed plate. Drizzle the sauce over the cheese and sprinkle with pickled walnuts.