FETA BAKED IN VINE LEAVES WITH BLISTERED TOMATOES with an

Ouzotini

This is inspired by the snacks or mezedes that are served alongside an ouzo in an ouzeri, a drinks and snacks taverna – but with a twist. The ouzo is served in a cocktail garnished with olives and cucumber. The baked feta is semi-wrapped in vine leaves and served with blistered tomatoes. Simply take to the table with some forks and share with all.

SERVES 4–6 TO SHARE

150g vine-ripened cherry tomatoes on the vine

1 teaspoon chilli flakes

2 tablespoons extra virgin olive oil, plus extra for brushing

8 vine leaves preserved in brine, stems removed, rinsed

200g block of feta cheese, cut into 4 thick slices grated zest of 1 lemon

1 tablespoon runny honey

OUZOTINI (makes 1)

30ml ouzo

30ml vodka

60ml pineapple juice

1 tablespoon freshly squeezed lemon juice

1 teaspoon runny honey ice cubes

GARNISH

1 mini cucumber, shaved lengthways

1 green olive, stoned

Preheat the oven to 180°C fan/200°C/gas 6. Line a baking sheet with non-stick baking paper.

Trim the tomatoes into bunches of 3 or 4, place them on a small baking sheet and sprinkle with chilli flakes. Drizzle with the oil, season to taste and roast for 10–15 minutes until cooked through and the skin blisters. Meanwhile, lay 2 vine leaves slightly overlapping on a work surface, brush with a little oil, place a piece of feta on top, sprinkle with lemon zest and drizzle with honey. Loosely wrap the vine leaves around the feta to form a parcel and place on the lined baking sheet. Repeat with the other feta slices and vine leaves. Brush the parcels with oil and bake in the oven for 10–15 minutes until the feta is soft and warmed through. Serve hot with the blistered tomatoes and an ouzotini.

OUZOTINI

Add all of the ingredients to a cocktail shaker half-filled with ice cubes and shake vigorously until well-chilled. Strain into a chilled cocktail glass and garnish with cucumber and an olive.

Serve alongside the feta baked in vine leaves.

PRAWN SKEWERS with romesco sauce

The roasted romesco can be made in advance to allow the flavours to develop, so all you have to do at the last minute is griddle the bread and prawns. This makes for a very easy and impressive plate.

SERVES 4–6 TO SHARE

12 tiger prawns, peeled, heads removed, tails intact

2 garlic cloves, crushed

2 tablespoons sherry

ROMESCO SAUCE

1 vine-ripened tomato, quartered

1 red pepper, quartered

4 garlic cloves

2 tablespoons olive oil

30g crustless sourdough bread, coarsely torn

20g roasted hazelnuts

11⁄2 tablespoons sherry vinegar, or to taste freshly squeezed juice of 1⁄2 lemon

1⁄2 teaspoon sweet paprika sea salt and black pepper

To Serve

roasted red onions or shallots griddled sourdough salad leaves wooden or metal skewers

Preheat the oven to 180°C fan/200°C/gas 6.

For the roasted romesco sauce, place the tomato, pepper and garlic on a baking sheet and drizzle with 1 tablespoon of the oil, season and roast in the preheated oven for about 10 minutes until tender.

Halve or quarter the onions or shallots, depending on their size, drizzle with a little oil and roast alongside the romesco mixture.

When the romesco mixture is cool enough to handle, squeeze the garlic from their skins (and discard the skins), then transfer the roasted garlic, tomato, pepper and any pan juices to a food processor or blender. Add the bread, hazelnuts, vinegar, lemon juice and paprika and process until smooth. With the motor running, slowly add the remaining oil and blend until emulsified. Season to taste and refrigerate for at least 1 hour to allow the flavours to develop.

For the prawns, put the prawns, garlic and sherry in a bowl and refrigerate for 1 hour to marinate. Thread the prawns onto skewers and heat a char-grill pan over a high heat. Brush the prawns with a little olive oil and cook in batches, for 3–4 minutes, or until cooked through.

Serve the char-grilled prawns with the romesco sauce, roasted onions, griddled sourdough and salad leaves.

HERBES DE PROVENCE ROASTED CHICKEN ON CRISPY POTATOES AND ONIONS with soft buttery salad and mustard vinaigrette

The best way to cook a roast chicken is on a bed of potatoes.