Rose Harissa & Goat's Cheese Crown with Jewelled Cheese Dip - Ainsley Harriott

Ingredients

• For the Bread
• 500g strong white bread flour
• 1 tsp salt
• 7g fast action yeast
• 1 tsp honey
• 2 tbsp olive oil
• 320-375ml water
• 115g rose harissa
• 250g rindless soft goat’s cheese
• 4-5 sprigs of thyme, leaves picked
• 80g dried apricots, chopped
• 1 egg, beaten
• For the Jewelled Goat's Cheese Dip with Warm Honey, Apricots & Thyme
• 150g rindless soft goat’s cheese
• 100g cream cheese
• 2 tbsp crème fraiche
• 1 tsp of honey
• zest of ½ lemon
• sea salt and freshly ground black pepper
• 1 tsp butter
• ½ tsp rose harissa
• 25g soft dried apricots, chopped
• 2 tbsp runny honey
• 1 sprig of thyme, leaves picked
• pomegranate seeds, to decorate
• pistachios, toasted, chopped, to decorate