2 tsp lemon juice
2 red onions, finely sliced
handful rocket leaves
small sprig fresh thyme, leaves only
100g/4oz plain flour
1 tbsp balsamic vinegar
salt and freshly ground black pepper
25g/1oz soft brown sugar
2 tbsp olive oil
25g/1oz butter
1-2 tbsp double cream
1 free-range egg yolk
175g/6oz goats’ cheese
25g/1oz lard (or more butter for a vegetarian option)
1-2 tbsp cassis