handful muscat grapes
2 leeks, washed and trimmed
500g/1lb 2oz salad leaves, washed and ready to use
1 tbsp mustard
2 tbsp Worcestershire sauce
30g/1oz plain flour
100²µ/3½´Ç³ú toasted hazelnuts, crushed
3 tbsp hazelnut oil
3 tbsp sherry vinegar
30g/1oz butter
100²µ/3½´Ç³ú cheddar cheese, grated
100²µ/3½´Ç³ú soft goats' cheese, crumbled
150g/5½oz log goats' cheese
125ml/4fl oz ale
4 slices bread, such as sourdough