100 g carrots
100 g celery
50 ml white wine
50 ml olive oil
a few coriander leaves
200 g soft goat’s cheese
a few stalks of chives

Peel the carrots and celery and cut into thin slices. Gently cook the carrots, celery and coriander leaves in the white wine and olive oil for about 5 minutes. Allow to cool in the liquid before adding the chopped chives.

Take 4 x A3 sheets of SAGA Cooking Paper, divide the goat‘s cheese into four and place one portion onto each sheet. Make a SAGA boat, pour in some of the marinade and place the vegetables around the goat’s cheese.

Preheat the oven to 200°C (220°C) and bake for about 5 minutes.