Pop the Emily Crisps into a small freezer bag and crush into crumbs with a rolling pin. Pour these into a small bowl.

Trim the mould ripened white skin from the goats cheese and set aside (cook's treat!).

Roll the goats' cheese into conker sized balls.

Press the cheese balls into the bowl of crispy pineapple crumbs until covered.

Arrange the balls on a serving plate with cocktail sticks. Sprinkle over with chilli flakes to add colour if desired.