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These little mouthfuls of silky, smooth red pepper purée and goat's cheese are even more stunning when served with Kevin Mangeolles' fennel and Parmesan biscuits. Try this goat's cheese canapé at your next party.
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Rub the peppers with the oil and place in an oven at 180ºC/Gas mark 4 for 15 minutes. Once cooked, remove them from the oven and peel, deseed and liquidize
Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.
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Red pepper purée with goat's cheese
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