Mushrooms in Red Wine

Ingredients
1 Onion (thinly chopped)
1 Clove Garlic (crushed)
375g Button Mushrooms (cleaned and bottom of stalks cut off)
125g Smoked Ham (cooked, cut into strips)
1 Teaspoon Dried Mixed Herbs
150ml Red Wine
Olive Oil
Salt and Pepper
1 Baguette to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
4 Ramekin Dishes
1 Sauce Pan

The Good Bit

1. Heat a splash of oil in the sauce pan and cook the garlic and onion until it goes soft but don't colour it, about 3 minutes, add in the herbs, ham, mushrooms and red wine, season to taste the bring to the boil then turn off the heat and leave for 30 minutes.
2. With about 10 minutes to go, pre heat your oven to 220c 425f gas 7, Divide the mixture between the four ramekin dishes and place in the oven for 15 minutes, serve with the French bread. (This too can be pre prepared in the morning or day before and just given that final blast in the oven on that special day)
   

Serves 4

Aubergine Stacks

Ingredients
1 Aubergine (cut off 4x1 cm thick diagonal slices)
1 Tablespoon Plain Flour
1 Egg (beaten)
8 Tablespoons Breadcrumbs
2 Tablespoons Grated Parmesan
1 Teaspoon Dried Thyme
Olive Oil
1 Clove Garlic (thinly sliced)
2 Tomatoes (sliced)
1 Baguette (4x 1 inch thick slices, sliced diagonally)
100g Mozzarella (sliced into 4 slices)
Salt and Pepper
Salad Leaves (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Grill Pan
1 Bowl (for the egg)
1 Large Bowl (for the breadcrumbs)

The Good Bit

1. Coat the aubergine with flour then dip it in the egg mixture, in the large bowl, mix the breadcrumbs with the parmesan and thyme then coat the eggy aubergine and set aside.
2. Fry the garlic in a good splash of oil (3-4 tablespoons worth) for 30 seconds to flavour then remove the garlic, fry the aubergine for 3-4 minutes then turn over and fry again for 3-4 minutes, then remove, now flash fry the tomatoes just so they get some colour from the pan.
3. Grill your bread on both sides until it's lightly browned, then drizzle over any pan juices and top each with a slice of mozzarella, cook until it just begins to melt. Serve topped with tomato and a slice of aubergine on top, with the salad at the side.
   

Serves 4

Easy Pizza

Ingredients
4 Bake Your Own Baguettes
1 Tube Tomato Purée
125g Grated Cheddar Cheese
1 Red Pepper
1 Small Onion
1x120g Can Sweetcorn

Equipment
1 SHARP Knife
1 Chopping Board
1 Baking Tray

The Good Bit

1. Pre Heat your oven to 220c 425f gas 7. Cut the baguettes in half lengthways then in half down the middle so you end up with 4 slice (2 tops, 2 bottoms) from each baguette and then spread tomato purée over the freshly cut surface (use it as though it were butter)
2. Sprinkle the cheese over the top (use more if you want). The choice now really is yours, i like to add strips of pepper, a few strips of onion and a sprinkle of sweetcorn, you can use whatever toppings you like, or just leave as cheese and tomato, just be aware that some things may not cook as quick as the bread so will still be raw when the pizza is served (you may need to pre cook some things, generally hard vegetables take longer to cook, unless you are using pre cooked meat, i'd leave that off, you can get away with little chunks of bacon)
3. Cook For 8-10 until the cheese has melted and the vegetables look as though they are starting to burn. Serve immediately.
   

Serves 4