Supplied by Fat Hen Farm

Extra virgin olive oil
1 cup breadcrumbs
8 free range eggs
Pinch sea salt flakes
100g fresh goats cheese
100ml thickened cream
1 cup parsley, chopped
1 cup parmesan cheese, grated.

Wipe a set of individual flan tins (or teacups) with olive oil then dust with breadcrumbs
Whisk eggs together with salt, goats cheese and cream
Stir in parsley
Pour carefully into flan tin and bake at 180°C for 20 minutes or until puffed
Serve with Fat Hen Farm's olive pepperonata.