Bruschetta, hot and sour prawns, pan-roasted almonds and quails' eggs
1. For the bruschetti: Cut the bread into slices, approximately 1cm thick. Grill or griddle until crisp and lightly browned. Rub the garlic clove over both sides of the bread, place a piece of sundried tomato on one side and top with the oil from the tomatoes.
2. Slice the cheese and place a slice on top of the tomato. Place in the oven or under the grill to melt the cheese.
3. For the hot and sour prawns: Marinate the prawns in the white wine vinegar for a couple of hours then place in a bowl. Finely chop the peppers and chilli and add to the prawns, remembering to remove the seeds from the chilli.
4. Cut the lime in half and squeeze one half into the bowl. Add a small amount of Tabasco and the pickled pepper or capers.
5. Season with the salt and pepper and marinade in the fridge for an hour. Serve in small shells or Chinese spoons and eat like oysters.
6. For the dry pan-roasted almonds: Dry roast the almonds in a pan for a few minutes, ensuring they are removed from the heat as soon as they start to darken. Add the salt and chilli flakes and place in a dish to serve.
7. For the quails' eggs: Place the eggs in boiling water and boil for four minutes before plunging into cold water. Once cooled, peel by rolling on a work surface and removing the shells. Place on cocktail sticks and serve with celery salt, freshly ground black pepper and salt flakes.
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