Cabecous de Rocamadour with honey and truffle

Serves 4

Drizzle over the honey and shave over the truffle (Loic le Loet)

Cabecous is a goat's cheese with a slightly damp rind and a creamy interior. It is truly delicious and goes particularly well with walnuts and prunes.

4 cabecous
2tbsp honey (or, if you can't get hold of truffles, try truffle honey – see Forager below)
1 small black truffle

Arrange the cheese attractively on a plate, drizzle over the honey and shave over the truffle. Serve at once.