Antipasti Platter

Roasted Tomatoes with Balsamic Vinegar and Pine Nuts

Put the tomatoes on a baking tray and drizzle with a little olive oil.

Roast for 8-10 minutes until the skins have started to split. Leave to cool in the baking dish. Carefully peel off the skin, leaving the stem intact then using a fish slice, gently transfer the tomatoes to
a serving platter.

Drizzle each tomato with a little olive oil and balsamic vinegar then a pinch of sea salt, freshly ground pepper and the chopped pine nuts. Makes 12 roasted tomatoes

Asparagus with Anchovy Mayonnaise and Chopped Egg

Blanch the asparagus in boiling salted water until crisp tender. Drain and immediately plunge into a large bowl of iced water. Leave for 2-3 minutes then drain and pat dry with kitchen towels.
The asparagus will go slimy if left in the iced water for too long.

Combine the mayonnaise and anchovies in a bowl and add enough milk to make a pourable consistency.

Arrange the asparagus on a serving platter and drizzle with the mayonnaise.

Halve the egg and finely chop the egg white. Scatter over the asparagus then push the egg yolk through a fine sieve over the top of the salad and grind over a little pepper. 

Prosciutto with Rocket and Pear

Quarter the pear lengthwise and remove the core. Cut each quarter into 6 long slices. Toss with the olive oil and lemon and season with salt and pepper.

Place a small bundle of rocket and 2 slices of pear on each slice of prosciutto and roll up tightly. Makes 12 pieces