Serves 8

The Basil Pesto - Put 150g basil leaves, about a handful of lightly roasted pine nuts, 2 cloves of garlic, 60ml extra virgin olive oil and salt to taste into a food processor and blend to rough paste.

Croutons - line a platter with 250ml rocket leaves and place 16 slices of parma ham on top. Spoon about 150ml mascarpone cheese on top of slices of baguette, making a little hollow in the cheese, spoon the basil pesto into the hollow and serve.

Serves 4

Place 4 garlic cloves in boiling water for a few minutes and drain. Put 100g anchovies, 50g capers and 350g green pitted olives, half a lemon and 1 x 170g tin tuna in a blender and blend until combined. Slowly, in a stream, add 100ml extra virgin olive oil to form a coarse salsa. Adjust seasoning. Spoon into a serving jar alternating with thinly sliced lemon, coarsely chopped green olives and fresh flat leaf parsley.

Croutons with mascarpone cheese and basil pesto
Green tapenade to be served with spanish bread
Mini rosemary kebabs
Basil lemonade
A berry cooler
Iced red tea
Sweet potato chips
Parmesan sweet potatoes

Classic sweet & sour chicken
Chicken roll & spinach omelette
Chilled raw carrot orange & ginger soup
Baked potatoes with tarragon
Butternut and nut lasagne
Oriental chicken cakes
Fold over pizza
Vanilla french toast with berries
Butterfly cakes
French Onion Soup
Chocolate mousse