Ingredients

3 Crottin goats chesses
3 smallish red onions
Small punnet of raspberries
8 tsp of caster sugar
Jar of Redcurrant Jelly
7 tsp of balsamic or wine vinegar
1 large packet of rocket leaves (150g)

Method

1. Cut each red onion in half and remove the skins. Take out the
   root and the first few layers of onion so that there is a good-sized
   hollow is left in the centre. Rub each half in olive oil and then put
   a teaspoon of sugar and vinegar in each hollow. Place under
   a hot grill for 5-6 minutes until soft and caramelised. Take out
   and set aside.
   
   
2. Place the raspberries with the remaining sugar in a small pan with
   equal amount of water and 1 teaspoon of vinegar. Simmer with a lid
   on for 5-6 minutes before whisking 3 teaspoon of redcurrant jelly
   into the mixture.
   
   
3. Cut each Crottin in half and place one half in each onion. Season
   and grill for a further 3 minutes, or until goats cheese is mostly
   melted. Set aside.
   
   
4. Take a large, flat dish and spread out seasoned rocket leaves.
   Lightly drizzle with olive oil, and if desired a few dashes of balsamic
   vinegar. Nestle the onion halves in the rocket drizzle with the
   raspberry and redcurrant dressing and serve!