Whipped goat cheese

Slice the shallots into thin rings. Heat olive oil in a pan and cook until golden brown (10–15 minutes). Stir occasionally and prevent burning.

In a small saucepan, heat 4 tbsp honey with chili flakes until it just starts to boil. Remove from heat and let infuse for at least 10 minutes.

Whip the goat cheese with cream cheese, 1 tsp honey, 2 tbsp lemon juice and some zest until smooth and fluffy.

Spread onto a serving plate. Top with remaining lemon zest, caramelized shallots, chili honey and finely chopped rosemary.