Chicory, blue cheese & candied walnut boats

Toast the walnut pieces in a dry frying pan over a medium heat, stirring frequently until they smell toasty and are starting to take on some colour (2-3 minutes). Turn off the heat and quickly drizzle in the honey, stirring continuously until it is clinging to the walnuts. Tip out onto a plate, sprinkle with sea salt, leave to cool, then roughly chop.

Put the blue cheese and single cream in a small food processor and whizz until smooth. Arrange the chicory leaves on a serving platter, then pipe or spoon some whipped blue cheese into each and top with the honey walnuts. Drizzle with extra honey and grind over a little black pepper to serve.