Onion Bhajis (Serves 4)

2 Large Onions; Juice of 1 lemon; 1 egg; 6 tablespoon of water; 2 tablespoon coriander

175g Plain Flour and add
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon of salt

Whisk the egg with the juice of 1 lemon and water.
Stir the egg mixture into the flour to make a batter and leave to stand for 5 minutes.
Peel the onions cut in half and slice thinly. Put the onions and 2 tablespoon of coriander into the batter.
Fry for 2 minutes then turn and cook for another 2 minutes.

Riata (Dip)

1/2 teaspoon ground cumin
300ml natural yogurt
3 ripe tomatoes deseeded and diced
1/4 cucumber deseeded and diced
squeeze of lemon juice
finely diced red onion

Mix everything together in a bowl and season (clashes with red wine)

Onion & Tomato Chutney

1 red onion finely chopped
1 deseeded chilli
3 tomatoes quartered, deseeded and chopped

Mix with the onion and chilli then add
3 tablespoon fresh coriander and 1 tablespoon lemon juice set aside for 10 min to marinade before serving

Cucumber Slaw

4 cups shredded cucumber
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup cider vinegar
2 Tablespoon sugar

Place vegetables in a colander over a bowl for about 1 hour. Combine vinegar and sugar and set aside. Transfer vegetables to an empty bowl and add vinegar mixture. Chill before serving.

Crab Avocado Starter

2 Avocado Pears
4 oz crab meat (tin or fresh)
Mayonnaise

Slice pears lengthwise and remove stones. Remove the flesh carefully and dice. Combine with mayonnaise and flaked crab meat. Divide the mixture between the 4 halves.

Carrot and Orange Pate

15ml walnut oil
1 onion chopped
1lb carrots thinly sliced
2 tbsp clear honey
200ml plain yoghurt
salt and pepper
Grated rind and juice of 1 orange
6 large lettuce leaves
2 oranges segmented
6 walnut halves

Heat the oil and fry the onion for 2 min stirring. Add the carrots and toss for 1 min. Add the honey and just enough water to cover the carrots. Bring to the boil, cover and cook gently for 8 min or until the carrots are tender, drain and mash thoroughly with a potato masher and leave to cool. When cold mix with the yoghurt, seasoning, the orange rind and enough orange juice to flavour without the mixture becoming to wet.

Spoon the mixture onto the lettuce leaves and garnish with orange segments and walnut halves.

Pineapple Boats (6)

1 ripe fresh pineapple
225g cottage cheese
1 red pepper chopped
1 green chilly seeded and chopped
salt and fresh ground black pepper

Cut the pineapple into six wedges leaving the green leaves on. Cut most of the flesh of the skin and roughly chop. discard any tough central core. Place in a bowl with the cheese, red pepper and chilli and mix well. Add the seasoning.

Place the pineapple skins on serving plates and spoon mixture onto skins.

Aubergine Dip

75 ml olive oil
1 large aubergine sliced
2 spring onions finely chopped
1 large garlic clove crushed
2 tbs finely chopped parsley
Salt and pepper
Paprika to garnish

Heat 4tbs oil in a frying pan add the aubergine slices and cook both sides until soft and beginning to brown. Remove from pan and allow to cool. Heat remaining oil and add spring onions and garlic and cook for 3 min. Remove from heat and allow to cool completely.

Transfer all ingredients to a food processor until a coarse puree is forms. Transfer to a serving bowl and stir in the parsley and garnish with the paprika. Serve immediately or allow to chill.