1. Divide the goats cheese into 50g portions and roll into balls.

 

2. Place the hazelnuts, chilli flakes, and brown sugar on a plate.

 

3. Roll balls in the hazelnut mix.

 

4. In a saucepan, melt the butter and add the chilli paste, ginger, diced cooking apple and Stonewell cider Medium Dry into a pan and allow to come to the boil and cook until softened.

 

5. Serve warm with the balls as a starter.