Season to taste and drizzle with the remaining extra virgin olive oil. Place any leftovers in a baking dish with a little butter for 15 minutes at 200°C, 400°F, gas mark 6 with grated fontina cheese and Parmesan on top. Nutrition Info (per serving): 692 calories, 50 g fat. 46 Passionfruit Bellini Prep and cook time: Up to 30 mins Serves: 4 Ingredients 10 passionfruit 2 heaped teaspoons sugar 75cl bottle champagne, chilled Method Cut the passionfruit in half and scrape out the insides. Whisk the pulp hard to loosen the seeds from the fruit. Push this through a coarse sieve until you are only left with any remaining seeds. Stir in the sugar to dissolve then pour the sieved juice into four glasses. Top up with champagne and stir before serving. Nutrition Info (per serving):166 calories 47 Pavlova Prep and cook time: 1 to 2 hours Serves: 8 Ingredients 6 medium size egg whites 350g caster sugar (vanilla sugar is nice if you have any) 284ml carton double or whipping cream 2 x 250g punnets strawberries 2 x 125g punnets raspberries Parchment or greaseproof paper 2 teaspoons vinegar 2 teaspoons corn flour Method Preheat the oven to 140°C, 275°F, Gas Mark 1. Whisk the egg whites until very stiff, and then whisk in the sugar a teaspoon at a time (don't over whisk or it will go runny again). Blend the vinegar and corn flour (you don't have to use these if you don't have them, but by using them you will get a slightly chewy centre to the meringue) and fold into the mixture. Place the parchment paper on to one large or two smaller baking trays and divide the mixture on to the paper into two circles-I always put a plate (approximately 20cm), under the parchment paper, as a guide while I spread the mixture to make the circle, and then pull it out. Bake in the preheated oven for approximately 1 hour or until firm. Allow to cool and remove the paper carefully. Whip the cream, squash one punnet of strawberries and add it to the cream. Cut the rest of the strawberries in half and with the raspberries add to the cream, gently fold in. Simply sandwich the two meringues with the cream mixture just before serving. Remember you can't add the cream too soon before serving as the cream melts the meringue. Nutrition Info (per serving): 374 calories, 17 g fat. 48 Pesto Crostini Prep and cook time: Up to 30 mins Serves: 6-8 Ingredients 1 clove garlic, peeled 3 x 20g bunches fresh basil, leaves only 100g pine nuts, lightly toasted and cooled 100g grated fresh Parmesan, and some to taste 250ml extra virgin olive oil, blended with a tiny squeeze of lemon juice (optional) 1 large ciabatta, cut into 1cm thick slices Sea salt and freshly ground black pepper Method Put half the garlic into a pestle and mortar or a food processor. Add a bit more garlic if you like, but I tend to stick to about ½ a clove. Pound or pulse this with the fresh basil leaves and the pine nuts to a fine puree. Turn out into a bowl and add the Parmesan. Gently stir in and add a little more olive oil until smooth and spreadable.