This dish is basically just crudités, so you can serve any seasonal vegetable that you fancy. It could be offered as a snack with drinks, or as part of a mixed sharing starter on the table.
Get goat's curd from good cheesemongers like Neal's Yard in central London. Or you can also use a very soft, fresh goat's cheese mixed with a little milk to a creamy consistency.
A selection of small vegetables such as baby carrots, fennel, asparagus, spring onions, radishes or Treviso chicory, washed and cut down to similar sizes
120-150g goat's curd or soft goat's cheese
Prepare your vegetables as necessary. Young carrots can be peeled or just well washed with the green left on; radishes in good condition can be left whole, keeping their nice green leaves – and baby fennel bulbs should be left whole or simply cut in half.
Wash the vegetables well or leave them in iced water for 20-30 minutes.
Arrange the vegetables on a serving plate or platter and place the goat's curd in the centre in a dish.