Goats’ Cheese & Potato Triangoli, with Braised Chicory & Shallot

We were gifted some of M&S’s Abergavenny Goats’ Cheese by the supplier and for want of something to do with it, I put it through a pasta filling.
Because there was only 125g of it and it’s very soft I used a technique that I found at Appleton’s restaurant.
I mixed the cheese with three medium sized baked potatoes and seasoned with plenty of pecorino and Parmesan to boost its flavour, and a little nutmeg.

The sauce is some braised shallot and chicory with lots of butter and some herbs.

Dressed with a little olive oil and some of the nice leafy bits of chicory.