Raw vegetables with goat's curd

Serves 4-6 or more as snacks

Raw vegetables with goat's curd (Jason Lowe)

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.