Cut the tomato flesh into smallish pieces. Tear the basil leaves on to the tomato and mix in gently. Toast both sides of the half muffin. Rub a cut end of the clove of garlic over the cut side of the muffin. Spoon tomato and basil mixture over muffin. Drizzle extra virgin olive oil then sprinkle with ground sea salt and black pepper. Serve immediately so that the muffin does not go soggy.
Marinated Honey and Ginger Chicken served with a Mango Salsa
(Adapted from one of Delia Smith's recipes. She is a big name in the UK for preparing good food at a domestic level.)
"This is a really good recipe for busy people because it can be prepared well in advance and then just popped in the oven for half an hour for the evening meal."
Four 3-ounce fillets of chicken breast, fat removed (Use 6-ounce fillets if this is the only dish you are going to prepare for your evening meal.)
For the marinade:
2 tablespoons of runny honey
1-inch piece of root ginger, peeled and finely grated
1 teaspoon ground ginger
2 cloves garlic, peeled and crushed
Zest and juice of half a lime
Salt and freshly milled black pepper
For the salsa:
1 medium mango
2 ounces sultanas' zest and juice of one lime
Half a red pepper, deseeded and chopped
Half a medium red onion, deseeded and finely chopped
1 medium chilli (red or green) deseeded and finely chopped
Prepare the chicken by making slits across each piece of chicken breast, not deep enough to cut through, but deep enough for the marinade to really get into the meat. Three or four cuts per fillet should do. Put the chicken breasts in an ovenproof dish. Then mix all the ingredients for the marinade and pour over. Cover and put in the fridge overnight.
To make the salsa, put the sultanas with the lemon zest and juice in a bowl, cover and leave overnight for the sultanas to plump up.
Preheat the oven to 425 degrees (220 degrees). Remove the cover from the chicken dish and spoon over each breast with the marinade. Bake for 20-30 minutes.
While the chicken is cooking, remove the skin from the mango and dice the flesh. Add to the sultanas and lime mixture. Add all the other salsa ingredients.
Serve the cooked chicken with salsa spooned over, and with roast potatoes (don't forget to put them in the oven half an hour before the chicken!) And some 'al dente' fine green beans on the side.
Chocolate and Almond Torte
"I think this recipe originally came from Capri, but I've cooked it so many times now without consulting the recipe that I really can't remember its origins!"
"This pudding is particularly useful if you are catering for gluten-free or wheat-free guests because it has no flour in it. It looks just fantastic if served with barely whipped double cream (just a bit stiffer than normal but runny enough to dribble over the side) and segments of fresh orange. Makes enough for 8-12 slices depending on how hungry you are!"
8 ounces unsalted butter
8 ounces plain chocolate (at least 70 percent cocoa solids)
8 ounces granulated sugar
8 ounces blanched whole almonds
6 medium or 4 large eggs.
Butter a spring-release round tin (8 inches) in diameter. Line the bottom with greaseproof paper.
Preheat the oven to 300 degrees or slightly hotter if you are not using a turbo oven.
Whiz the chocolate then the almonds in your mixer so that both ressemble chunky breadcrumbs. Mix together in a large bowl. Then whiz the sugar and butter until the combination is light and fluffy. Keep the mixer running and add the egg yolks.
Add the chocolate and almonds and, with short bursts, make a gooey chocolatey, buttery mixture. In another bowl whisk the egg whites until they form soft peaks. Add the gooey mixture to the egg whites, and with a metal spoon, combine all the ingredients with a figure-of-eight motion so that you knock out as little air as possible.
Put into the prepared tin, and bake in the preheated oven for one-and-a-half hours until set.
Don't worry if the torte sinks a little on cooling, it will taste just as delicious.