Mini mushroom quiches

Ingredients

4 slices wholewheat bread, crusts removed

2 teaspoons butter

225g/8oz mushrooms, wiped with damp kitchen paper and finely chopped

1 garlic clove, minced

4 eggs

100g/4oz Emmental cheese, grated

salt and freshly ground black pepper

Ways of Working

1. Preheat the oven to 190°C/375°F/Gas mark 5.

2. Roll each slice of bread with a rolling pin until flat, halve each slice and arrange in a greased muffin tray, pressing each slice into the cake mould. While the oven warms, bake the bread cups at a low heat until crisp and dry. Remove from the oven and set aside.

3. In a small frying pan, melt the butter over a medium heat. Add the mushrooms and garlic. Sauté, stirring regularly, for 3–5 minutes until tender. Season with salt and pepper.

4. Break the eggs in a bowl, piercing the yolks with a small sharp knife. Pour the eggs over the bread cups, dividing the mixture evenly. Top with the mushroom mixture, and sprinkle with the cheese.

5. Bake in the oven for 15 minutes, or until the eggs are just set.

Serves 6

Bruschetta

Ingredients

8 slices ciabatta bread

2 garlic cloves, halved

extra virgin olive oil for drizzling

8 ripe tomatoes, sliced

8 fresh basil leaves

salt and freshly ground black pepper

Ways of Working

1. Toast the bread lightly. Rub with the garlic, cut side down, while still hot. Season with salt and lots of pepper, and drizzle enough oil on each slice to soak thoroughly.

2. Divide the tomato slices evenly between the slices of bread.

3. Top each bruschetta with a fresh basil leaf. Serve immediately

Serves 4

Lobster rolls

Ingredients

450g/1lb lobster meat (fresh or canned)

2 celery sticks

250ml/9fl oz lemon mayonnaise

1 tablespoon chopped fresh tarragon

6 small flatbreads such as pitta

extra virgin olive oil for drizzling

Ways of Working

1. Cube the lobster meat and the celery, and put in a bowl. Stir in three-quarters of the mayonnaise and all of the tarragon.

2. Warm the flatbreads under the grill. When warm but not toasted, spread with the extra mayonnaise, and scoop in the lobster mixture.

3. Drizzle with extra virgin olive oil, and serve straight away.

Serves 6

Tomatoes on toast

Ingredients

olive oil for brushing and drizzling

6 large tomatoes, thickly sliced

4 thick slices of brown bread

balsamic vinegar for drizzling

50g/2oz Parmesan cheese, shaved

salt and freshly ground black pepper

Ways of Working

1. Brush a heavy frying pan with oil, and place over a high heat.

2. Add the tomato slices and fry them for 3 minutes, turning once until soft and slightly blackened.

3. Meanwhile, lightly toast the bread under a grill or in a toaster.

4. Put the tomatoes on the warm toast. Drizzle each portion with a little olive oil and balsamic vinegar. Sprinkle with the Parmesan cheese shavings, season with salt and pepper, and serve immediately.

Serves 5

Grilled Asparagus & Leeks

Ingredients

12 small leeks, trimmed, with ends removed

12 fresh asparagus spears

olive oil for brushing

50g/2oz pecorino or Parmesan cheese, freshly grated

2 tablespoons freshly squeezed

lemon juice

Ways of Working

1. Preheat the grill to high.

2. Arrange the leeks and asparagus in a single layer in a shallow baking dish.

3. Brush the vegetables with the olive oil, and place under the grill. Cook for 5–8 minutes, turning occasionally and brushing with more oil as needed.

4. When almost done, sprinkle with two-thirds of the grated cheese and all of the lemon juice. Grill for a further minute.

5. Finally, sprinkle the remaining cheese on top, and serve hot in the baking dish.

Serves 4