My Favourite Starter

Ingredients
2 Ciabatta
16 Cherry Tomatoes (halved or quartered)
125g Grated Cheddar Cheese
Handful Fresh Basil Leaves
Garlic Butter (or butter and 1 peeled garlic clove)
Balsamic Vinegar
Olive Oil

Equipment
A SHARP Knife
A Chopping Board
1 Frying Pan
1 Oven Proof Dish
1 Spatula

The Good Bit

1. Pre heat your oven to 200c 450f gas 6, cut your ciabatta in half lengthways first so you have 2 equally thick slices, then you want to cut each of these slices into 3 strips (you can do fingers here or triangles as i like to do) Get them in the oven for about 10 minutes, until they are golden brown.
2. In the frying pan, add a good splash of oil, the drop in the tomatoes and fry rapidly until they begin to brown and go soft, then add in the basil leaves for 30 seconds, stir well to get the tomatoes covered in the basil.
3. Butter your ciabatta with the garlic butter (or rub the peeled clove against the bread and then butter over the scrapings) arrange on your serving plates like spokes on a bike, arrange some of the herby tomatoes in the centre of the spokes, sprinkle over a good serving of cheese then drizzle some balsamic vinegar around the edge of the spokes to look like a wheel.
   

Serves 4

Smoked Salmon Mouse

Ingredients
90g Smoked Salmon Pieces
25g Cream Cheese
75ml Soured Cream
1 Teaspoon lemon Juice
1 Teaspoon Grated Lemon Rind
1/2 Cucumber (sliced)
Handful Cherry Tomatoes
Handful Fresh Dill (roughly chopped)
Crackers (bite size are best)
Cayenne Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Zester

The Good Bit

1. Blend the salmon for a few seconds then chuck in the lemon juice, zest, cream cheese and soured cream, blend until you have a smooth paste, season with the cayenne pepper.
2. Serve the crackers with a smear of the salmon mouse and a slice of cucumber on top, dress your plate with the cherry tomatoes and a sprinkle of the chopped dill.
   

Serves 4

Baked Tuna Potatoes

Ingredients
4 Potatoes (large enough for a serving each)
20 Cherry Tomatoes
30g Butter
1 Large Onion (thinly sliced)
150g Tuna (canned is best, drained)
250g Feta Cheese (cubed)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Grill Pan (lined with greaseproof paper)

The Good Bit

1. Microwave your potatoes on high for a good 6-8 minutes then turn over and cook again for another 6-8 minutes (check your potatoes are done by forking them, if you get a lot of resistance you need to cook for longer, it all depends on the power of your microwave, some have settings to do jacket potatoes, mine does and does them perfect) To oven them, you need about 1 hour in a pre heated oven at 220c 425f or gas 7.
2. Once you potatoes are done, place them on the grill pan along with the tomatoes and grill on high for 4-5 minutes (this'll crisp up the skin and just split the skins of the tomatoes)
3. Now you want to warm up a splash of oil in your pan then melt in the butter, cook the onion over a low heat for 10 minutes until soft and clear, chuck in the tuna and warm for 3 minutes.
4. Serve by cutting a slice along the top of each potato, filling with the tuna then, dropping on 5 tomatoes and a few feta cubes then season.
   

Serves 4

Roasted Tomatoes with Goats Cheese

Ingredients
500g Cherry Tomatoes (on the vine)
2 Cloves Garlic (finely sliced)
2 Sprigs Thyme
Olive Oil (extra virgin if you have it)
175g Goats Cheese (sliced or cubed)
Salt and Pepper
4 Slices of Bread (toasted)

Equipment
1 SHARP Knife
1 Chopping Board
1 Roasting Tin

The Good Bit

1. Pre heat your oven to 230c 450f gas 8, lay the tomatoes in the roasting tin and sprinkle over the garlic and thyme, then give them a good drizzle with oil and finally season with salt and pepper (if you have sea salt and freshly grated black pepper, all the better)
2. Cook in the oven for 15-20 minutes (until well browned) in the mean time do your toast) Carefully spoon the tomatoes onto the toast then top with the goats cheese, if you have any juice left in the pan, drizzle that over too.
   

Serves 4