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Seafood terrine platter

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Souffle omelette with hot-smoked deli fish, avocado and creamy parmesan leeks

15 minutes

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10 minutes

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Spicy BBQ pork shoulder sliders

45 minutes

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30 minutes

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Indian curried mussels

15 minutes

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Prawn cocktails

5 minutes

Christmas recipes

Summer white peach salad with smoky buttermilk dressing

5 minutes

Afternoon tea

Potato blinis with salmon gravadlax two ways

1 hour

Breakfast recipes

Swiss Bircher muesli with caramel bananas

5 minutes

Pan con tomate

5 minutes

Pan con tomate

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

3 ripe Israeli tomatoes
Maldon salt, to taste
1 loaf ciabatta, sliced into 8 pieces
2 T extra virgin olive oil
2 garlic cloves, halved

Method

1. Halve the tomatoes and grate the cut sides. Discard the skins. Season with salt.

2. Drizzle the ciabatta with olive oil. Place under the grill, or in a hot pan, and toast until golden brown.

3. Rub the bread with the garlic, spoon over the tomato, drizzle with olive oil and sprinkle with salt.

Cook’s note: This is a typical breakfast in Spain.

Find more inspiration using bread here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Seafood terrine platter

Salmon finger sandwiches

Souffle omelette with hot-smoked deli fish, avocado and creamy parmesan leeks

Devilled eggs

Spicy BBQ pork shoulder sliders

Chicken medallions with brinjal sauce

Indian curried mussels

Prawn cocktails

Summer white peach salad with smoky buttermilk dressing

Potato blinis with salmon gravadlax two ways

Swiss Bircher muesli with caramel bananas

Pan con tomate

Pan con tomate

Ingredients

Method