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INGREDIENTS
Serves 4
4 hard-boiled eggs, cut in half, lengthwise
1 ½ tbsp/23g onions, finely chopped
2 green chillis, finely chopped
1 tbsp/5ml coriander leaves, chopped
1/2 tsp/2.5ml salt
2 tbsp/30g mashed potatoes
oil for deep frying
1 tbsp/15ml plain flour
2fl oz/60ml/1/4 cup water


Method:
1-Remove the yolks and mix with the onions, chillis, coriander leaves, salt and mashed potatoes.
Put the mixture back into the egg whites. Chill for 30 minutes.

2-Heat the oil in a karai over high heat. While the oil is heating up make a bat with the flour and
water. Be careful not t allow the oil to catch fire.

3-Dip the eggs into the batter and slip into the hot oil. Fry until golden, turning once.

INGREDIENTS
Serves 4
2 ½ cups/600ml/20fl oz dissolved agar- agar or other vegetable gelatine
1 cup/l00g/4oz peeled and diced carrot
1 cup/l00g/4oz trimmed and sliced green beans
1 tbsp/15ml walnut oil
1 cup/l00g/4oz sliced button mushrooms
1 tbsp/15ml stuffed olives, sliced
2/3 cup/150ml/ ¼ pt thick mayonnaise



Method:
1-In water dissolve enough agar-agar or equivalent vegetable gelatine, following directions on
the packet, to make 2 1/2 cups/ 600ml/20fl oz. Allow it to cool. Chill a mould. Wet the mould
and when the aspic is almost set, line the mould with it. Place in the fridge to set.

2-Meanwhile cook the carrot and green beans in salted water until tender. Refresh in cold water.
Heat the walnut oil in a pan and gently saut6 the mushrooms. Allow to cool.

3-Mix the vegetables together with the olives, mayonnaise and the remaining aspic and fill the
mould. Chili until set.

4-Dip the mould into hot water and turn out onto a plate. Cut into wedges and serve each wedge
with a crisp lettuce leaf and a triange of wholemeal toast.

INGREDIENTS
Serves 2
1 ripe avocado
4oz/100g Mozzarella cheese
1 tbsp/15ml olive oil
1 tbsp/15ml tarragon vinegar
salt and freshly ground black pepper




Method:
1-Cut the avocado in half and remove the stone. With a palette knife carefully remove the skin
from each half of the avocado. Lay the avocado halves flat-side downwards and cut horizontally
into ¼ in / 1 cm slices.

2-Cut semi-circular slices from the Mozzarella, with 4 extra semi-circles for wings.

3-Arrange the cheese slices between the avocado slices to form the striped body of the bee, and
arrange the wings at the sides. Mix the oil and vinegar together and season well. Pour over the
bees and serve.

INGREDIENTS
serves 4
1 lb/450g courgettes, sliced
1 onion, chopped
2 tbsp/30ml lemon juice
2 tsp/l0 ml fresh coriander leaves, chopped
4oz/100g fromage blanc
salt and freshly ground black pepper

1 sachet agar-agar
2/3 cup/150ml/ ¼ pt natural low fat yoghurt
5 tbsp/75ml/3fl oz skimmed milk
1 egg yolk
1 tsp/5ml curry paste

INGREDIENTS
Serves 4
8 English (small) tomatoes, or 3 beef (large) tomatoes
4 hard-boiled eggs, cooled and peeled
6 tbsp/90ml mayonnaise
1 tsp/5 ml garlic paste
salt and freshly ground black pepper
1 tbsp/15ml parsley, chopped
1 tbsp/15ml white breadcrumbs for the beef (large) tomatoes

METHOD
1-Skin the tomatoes, first by cutting out the core with a sharp knife and making a incision on the
other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge
into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and
going mushy).
2-Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so
that the tomatoes will sit squarely on the plate. Keep the tops if using small tomatoes, but not for
the large tomatoes.
3-Remove the seeds and inside, either with a teaspoon or small, sharp knife. Mash the eggs with
the mayonnaise, garlic paste, salt, pepper and parsley.
4-Fill the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a
jaunty angle. If keeping to serve later, brush them with olive oii and black pepper to prevent
from drying out. Cover with plastic film and keep.

NOTE
For large tomatoes, the filling must be very firm, so it can be sliced. If you make your own
mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise, add
enough white breadcrumbs until the mixture is the consistency of mashed potatoes. Season well,
to taste. Fill the tomatoes, pressing down firmly until level. Refrigerate for I hour, then slice with
a sharp carving knife into rings. Sprinkle with chopped parsley.

the lids at a jaunty angle. If keeping to serve later, brush them with olive oii and black
INGREDIENTS
Serves 6 - 8
3 aubergines
4 cloves garlic
2 tbsp/30ml tahini
1/2 tsp/2 1/2g cumin seeds
1/2 tsp/2 ½ g chilli powder
juice of 3 lemons
salt to taste
chopped parsley
olives
Method:
1-Grill aubergines until the skin blackens.
2-Cool slightly in a paper bag and peel off most of the charred skin.
3-Mash the softened aubergine with the remaining ingredients and blend until fully combined.
Garnish with parsley and olives and serve warm with pitta bread. -

INGREDIENTS
Serves 4
1 ¼ cups/225g/8oz dried chick peas, soaked overnight
1 bouquet garni
1 small onion, sliced
2 cloves garlic, crushed
juice of 2 lemons
4 tbsp/60ml/2oz tahini paste
3 tbsp/45ml olive oil
salt and freshly ground black pepper
1 tomato, sliced
sprig of parsley

METHOD
1-Drain the chick peas and place in a large saucepan with plenty of water, the bouquet garni and
onion. Bring to the boil then simmer gently for 1¾ -2 hours, or until tender.
2-Drain, reserving a little of the cooking liquid. Discard the onion and bouquet garni.
3-Place the garlic, lemon juice, tahini, olive oil and seasoning in a food processor or blender.
Add the cooked chick peas and process to a smooth paste.
4-Add a little of the reserved cooking liquid if the paste is too thick, and stir rapidly. Arrange the
hummus in a dish, edge with halved tomato slices and garnish with parsley. Serve with warmed
pitta bread.