Terrine of Capricorn goats' cheese, apples and celery and a salad of toasted walnuts and raisins Arc

Ingredients

• 40g/1½oz raisins
• 100ml/3½fl oz Down St Mary sparkling wine, or other sparkling wine
• 300g/10½oz Capricorn goats' cheese, or other similar mild but mature goats' cheese that is not too soft
• 200g/7oz plain Greek yoghurt
• 200ml/7fl oz whipping or double cream
• 4 gelatine leaves, soaked in cold water for at least 10 minutes
• 60g/2½oz celery, finely chopped
• 60g/2½oz apple, finely chopped
• salt and freshly ground white pepper
• 100g/3½oz plain goats' cheese log, cut into long lengths
• 100ml/3½fl oz walnut oil
• 75ml/3fl oz groundnut oil
• 50ml/2fl oz Champagne vinegar or white wine vinegar
• salt and freshly ground black pepper
• 80g/3oz walnut halves
• milk
• 1 Cox's apple, peeled and sliced and cut into thin batons and placed in acidulated water to prevent browning
• mixed salad leaves, including wild rocket, chervil, red chard, frisée and oakleaf