Divide the cheese into eight balls or splodgy rounds. I used a semi-hard goat’s cheese with quite a lot of rind on it, that I left on as I figured it was getting a blast and would go all gooey anyway. A softer goat’s cheese would be nice but may need to be shaped and then chilled down as it mighty get too gooey being handled. While shaping into something resembling a small ball, stuff the middle with some chopped basil and try to turn the goat’s cheese back in on itself to encase the basil. Dust with some flour, dip into beaten egg, then roll and in some panko breadcrumbs (normal ones will do, but the panko ones are light and crisp). You can now set these aside until ready to fry, in the fridge. I fried them a few at a time in a small saucepan, in hot sunflower oil. They barely took a minute or two. The outside will cook quite quickly and you need to find the balance right with regards to the temperature. You want the cheese to be slightly oozing, but not burst out of its case. Drain on kitchen paper and season lightly and sprinkle with the toasted almonds and serve with the mango salad.

To make the mango salad, mix all the ingredients together and adjust seasoning. I’ve said one to two limes as sometimes you get very little juice out of them.