Onion rings

Ingredients:

• 350ml/12fl oz plain flour
• 4 tablespoons cornmeal
• 4 tablespoons onion powder
• 2 teaspoons salt
• 350ml/12fl oz milk
• 1 large egg
• 8 large onions
• vegetable oil for deep-frying

• Combine the flour, cornmeal, onion powder, salt, milk, egg and 125ml/4fl oz water in a large bowl. Stir well until there are no lumps and the batter is smooth.

• Slice the onions across to make rings about 1cm/1⁄2in thick.

• Heat the oil in a large saucepan until hot. Test to see whether the oil is hot enough by dropping a little of the batter into the oil – it should sizzle straight away.

• Dip the separated rings into the batter. Drop the coated rings into the oil and fry until golden brown. Cook in batches if necessary.

• Remove the onion rings with a slotted spoon, and drain on kitchen paper. Serve hot. 52 Melon & strawberries

Roast garlic toast

Ingredients:

•  ciabatta loaf
• 2 whole garlic bulbs
• 2 tablespoons extra virgin olive oil
• 5 sprigs of fresh rosemary
• salt and freshly ground black pepper

• Preheat grill to high.

• Slice off the tops of the garlic bulbs. Leave the cloves whole with their skins on.

• Brush with some of the olive oil. Wrap the garlic bulbs in foil with 3 sprigs of the rosemary. Grill for 25 minutes,turning occasionally.

• Slice the bread and brush each slice with olive oil, then lightly toast both sides under the hot grill.

• Squeeze the garlic cloves from their skins onto the toast.

• Chop the leaves of the remaining rosemary sprigs, and sprinkle over the toast. Season with salt and pepper. Drizzle with the remaining olive oil, and serve warm or hot.

Tomatoes on toast

Ingredients:

• olive oil for brushing and drizzling 
• 6 large tomatoes, thickly sliced
• 4 thick slices of brown bread
• balsamic vinegar for drizzling
• 50g/2oz Parmesan cheese, 
• shaved salt and freshly ground black pepper

• Brush a heavy frying pan with oil, and place over a high heat.

• Add the tomato slices and fry them for 3 minutes, turning once until soft and slightly blackened
.
• Meanwhile, lightly toast the bread  under a grill or in a toaster.

• Put the tomatoes on the warm toast. Drizzle each portion with a little olive oil and balsamic vinegar. Sprinkle with the Parmesan cheese shavings, season with salt and pepper, and serve immediately.