Let's see whats for starters? Well I usually start at the begging with a starter!! Here is a few of my favourite, There not in any particular order and I'm nbot going to state what meals I recomend them with, use you imagination. Most of these can be as a light lunch or fill the plate for a full meal................

Halloumi and Grape Salad

Halloumi is a soft greek cheese usually coated with herbs.It's texture is very similiar to motzarrela and is perfect for frying. It has a satisfying squeek in it's bite and has quite a salty taste. The grapes in this salad really bring the flavours together. This quanatity should feed 4 people as a starter.

For the salad.........

150g Mixed leaves (watercress/rocket/ curly endive work well) 75g Black seedless grapes 75g Green seedless grapes 250g halloumi cheese 3 Tbsp Olive oil.

4 Tbsp Olive oil 1 Tbsp Lemon juice 1 1/2 Tsp caster sugar Salt & Black pepper 1 Tbsp chopped fresh Tyme.

For the dressing.......

Into a medium bowl add the lemon juice and sugar. Slowly wisk in the oil untill an emulsion has been formed then stir in herbs and season. Allow 30 mins for the flavours to delelop. Toss together the sdald leaves and grapes and arrange on serving plates/bowls. Heat a heavy based frying pan to a med/high heat and add the olive oil. Thinly slice (approx 10-15 cm) the cheese and place in the pan. Fry both sides until just golden, This should take no more then 2 mins per side. 4. Place the cheese over the sald and pour over the dressing. Garnish with a sprinkling of tyme.

Method........

Smoked Haddock, Egg & Watercress Salad

This Luscious salad is perfect for any dinner party. Lots of different textures and tastes. Buy only naturally smoked haddock, not the yellow died stuff. The extra cost of natral cured does justify itself in the taste. The potatoe julian strips can be left out and I have taken elements from this recipee for use in other dishes. This quanity should feed 6 for a stater.

2 Tbsp Olive oil. 1 Tsp Caraway seeds. 1 Tsp Chopped fresh tyme. 1 Tbsp Balsamic vinigar. 12 Quail's eggs. 1 Potato. 175g Water cress.

For the salad........

350g Skinless smoked haddock fillets. 1 Onion. 1 Garlic clove. 1 Bay leaf. 6 White peppercorns. 1 Large red onion.

For the Dressing......

1 Tsp Dijon mustard. 1 Tsp White wine vinigar. 50ml Soured cream. 50ml Light olive oil. 1 Tbsp Chopped fresh herbs.

In a shallow pan place the Haddock with roughly chopped onion and garlic, Add enough water to cover and add the bay leaf and peppercorns. Simmer genly for 5mins. Flake when cool. Heat the olive oil in a pan. Thinly slice the red onion and add this with the caraway seeds and tyme to the oil, cook slowly for 15mins. When soft and golden add the balsamic vinigar and cook for a further 5mins. Leave to cool. Cook the eggs for 3mins in boiling water, refresh in cold water and peel. Set to one side. To make the dressing: combine the mustard, viniger and seasoning. Gradualyy whisk in the oil and the cream. This can be thinned with water if required. Peel and julienne the potato in fine strips. Dry. Deep fry at 185°C untill golden. Drain on absorbent paper. Arrange the salad by tossing the water cress in a little dressing and positioning on a plate, scatter the Haddock, eggs,onions and finaly the juliennes. Drissel with the remaining dressing........Yum!!!

Method............

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