
by Simone Conti
Bruschetta with plum tomatoes, olives and goat’s curd
Serves 4 as a snack, Serves 2 as a starter
Ingredients:
200g ripe plum tomatoes
4 basil leaves, chopped
3 tbsp extra virgin olive oil
1 garlic clove, peeled
4 generous slice of sourdough bread, toasted
100g fresh goat’s curd
8 black olives, pitted and finely chopped
Salt and Black Pepper
Preparation
1. Chop the tomatoes into small pieces. Sprinkle with a good pinch of sea salt, then put the tomatoes in a sieve and leave to drain for a few minutes (the salt draws out the excess liquid and concentrates the tomato flavour).
2. Mix the basil into the drained tomatoes, then tip into a bowl and stir in the olive oil. Use a wooden spoon to mash up the tomatoes a bit. Check the seasoning.
3. Rub the garlic clove over each slice of toasted bread, then add a good spoonful of tomatoes and push down firmly so the tomatoes get absorbed into the bread.
4. Break up the goat’s curd and place little bits on top of the tomatoes, then add the chopped olives. Finish with a good drizzle of olive oil.
Suggested Wine – Vinho Verde (Portugal)

Salmon, watercress and wasabi guacamole burger
Serves 2
Ingredients:
200g salmon fillet, skin and bones removed
2 tsp of sesame oil
1 ripe avocado
1/2 tsp wasabi paste
2 tsp lemon juice
2 white sesame buns
1 handful of watercress
1 small red onion, peeled and finely sliced into rings
Salt and black pepper
250ml boiling water
Preparation
1. Cut the salmon into four pieces, lightly season and brush with sesame oil. Halve avocado and scoop out the flesh. Mash with wasabi, lemon juice and 1/2 tsp of salt.
2. Heat a heavy or non-stick frying pan and cook the salmon 50 seconds at high heat. Then turn it and cook for a further 30 seconds. The salmon will be pink, almost raw inside. If you prefer it cooked more, turn the heat to medium and cook up to 2 minutes each side.
3. Split the buns and spread avocado mash on both tops and bottoms.
4. Place watercress on the bottoms, then two pieces of salmon, then finally the onion and replace the tops.
5. Serve it hot and enjoy it!

Berry Bavarois
Serves 4
Ingredients:
20g powdered gelatine or 3 gelatine leaves
3 tbsp water
350ml fresh berries pure
150g icing sugar
250ml Greek style yoghurt
350ml cream, lightly whipped
Preparation
1. If you use powdered gelatine, sprinkle it over the water in a bowl, stir and leave to soak for 10 minutes. Dissolve it by microwaving on high for 40 second or placing the bowl over a pan of simmering water and stirring to dissolve it.
2. If you are using leaf gelatine, soak the leaves in a flat tray of cold water 1cm deep. Soak for 2-3 minutes, then squeeze the water out and stir into 3 tbsp of very hot water.
3. Place the gelatine, berry pureé, icing sugar and the Greek yogurt in a food processor or a blender and mix for 1 minute.
4. Tip into a large bowl, gently fold in the cream, then pour into 4 cups or ramekins. Chill at least 2 hours.
5. Serve with fresh berries and extra whipped cream on the side, Enjoy it!!!