Leon Shepherd lives in Leyland and has worked with top chefs including Marco Pierre White and Jean-Christophe Novelli.
He now aspires to become a television chef himself and is also looking for a businessman or woman to back him in opening his own restaurant in Preston.
1 goat’s cheese
For the red pepper marmalade
Three large red peppers
2oz white wine vinegar
The juice of one large lime
200g caster sugar
A small red onion
Half a garlic clove
For the balsamic reduction
Half a cup of Balsamic vinegar
Tablespoon of sugar
Grill the red peppers whole, then let them cool down
Peel the skin off the peppers and slice them thin .
Using a steel saucepan, saute all the other ingredients
Slice the red onions until relatively thick and add them to the pan
Then add the red peppers.
Finish with fresh lime and season
For the balsamic reduction, put the vinegar and sugar in a pan and heat, letting it gradually reduce. Keep an eye on the pan to make sure it doesn’t burn
How to serve
Lightly grill the goat’s cheese, put the red pepper marmalade in the middle of the plate, then place the goat’s cheese on top, with a drizzle of the balsamic reduction round the goat’s cheese