Here is the secret of the best cheese oatcake ever.
Take an oatcake (preferably made from rough milled oats) and drizzle a little olive oil on it.
Grind on a touch of salt, to take away the cloying edge of the oil.
Add a good dollop of goat’s cheese (or goats’ cheese), spreading and firming as required to make it stick.
Top with a thinly sliced dried apricot.
Add a small grind of black pepper.