Courgette and Tomato Bake

Ingredients
4 Courgettes (sliced but not peeled)
4 Large Tomatoes (sliced)
1 Clove Garlic (crushed)
110g Mozzarella (sliced)
4 Tablespoons Grated Parmesan
Small Bunch Fresh Basil (roughly torn)
A Splash of Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Large Frying Pan
1 Ovenproof Dish

The Good Bit

1. Start by frying the crushed garlic in a little oil then add your courgette in 1 single layer in the frying pan (you may have to do a few batches here, get them golden on each side)
2. Pre heat your oven too 190c 375f gas 5. When that is done, lay them in alternating layers in your ovenproof dish with the tomato and mozzarella, so you get something that looks like the slates on your roof. Then sprinkle over some salt and pepper, basil and the parmesan and bake for 30 minutes

Serves 4 as a starter 2 as a main

Capri Salad

Ingredients

2 Beef Tomatoes

125g Mozzarella Cheese

12 Black Olives (pitted and sliced)

8 Basil Leaves

1 Tablespoon Balsamic Vinegar

1 Tablespoon Olive Oil

Salt and Pepper

Equipment

1 SHARP Knife

1 Chopping Board

1 Grill Pan

The Good Bit

1. start by cuting each tomato into 6 slices, then do the same as best you can with the mozzarella, now you want to start with a base of tomato, a slice of mozzarella and a few slices of olive and 1 basil leaf, repeat this layer twice and stack on top of each other, when you are done you should have 4 stacks, with 3 layers of tomato, cheese and olives to each stack (hiding the olives under the cheese on the top layer, you'll also have no basil for this layer).
2. Grill for 2-3 minutes until the cheese just begins to melt, drizzle over a drop of oil, and a drop of balsamic vinegar then season with salt and pepper and serve

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

Steak Wrap

Ingredients
4 Fillet Steaks
8 Slices Parma Ham
125g Mozzarella (sliced into 4)
Handful of Fresh Marjoram (chopped)
2 Cloves Garlic (finely chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix the marjoram and garlic then season with salt and pepper, coat the steaks with this mixture then wrap with the parma ham making sure to cover all the steak.
2. Grill the steaks under a high a grill as you can for 3 minutes both sides for rare, 5-6 medium and 8 minutes for well done.
3. When the meat is done to how you like, top each wrap with with a slice of mozzarella then put back under a cooler grill until the cheese begins to melt and brown.
4. Remove from the grill and set aside for 5 minutes to let the meat rest then serve.
   

Serves 4

Vegetable Frittata

Ingredients
100g Mozzarella (grated)
8 Cherry Tomatoes (quartered)
8 Small New Potatoes (cooked and sliced)
2 Tablespoons Chopped Fresh Chives
A Good Handful of Basil (chopped)
8 Eggs
A Splash Of Olive Oil
Salt and Pepper
Salad Leaves for Serving
You can use which ever veg you want or even add meet, just keep the eggs and cheese constant.

Equipment
A Grill/Oven Proof Frying Pan
1 SHARP Knife
1 Chopping Board
1 Balloon Whisk
1 Mixing bowl

The Good Bit

1. Heat a dash of oil in your pan and preheat a grill to medium, whilst that is warming, whisk the eggs together until light and airy, add the cooked sliced potato, tomatoes and both herbs and stir well, transfer to your frying pan.
2. Cook for about 5 minutes until the mixture looks like it has begun to stiffen or you can see bubbles in the egg, sprinkle the grated cheese on top then move this to your grill.
3. Grill for 3-4mins until the top has begun to bubble and turn brown, take out and cut into quarters.
4. Serve with salad leaves. If you want to be naughty, try a sprinkle of cayenne pepper on top before you grill!

Serves 4