Summer party: Hit the Beach

Boil or steam the new potatoes until just done and leave to cool. Cut into slices about 5mm thick. Melt the butter in a large, non-stick fry or sauté pan. Fry the potatoes over a medium heat for 10 minutes or so until warmed through and beginning to colour slightly.

Beat the eggs in a bowl, stir in the soured cream or crème fraiche, the herbs and season well with salt and pepper. Pour over the potatoes and reduce the heat to low. Cover with a lid and leave to cook for 15-20 minutes or until the centre is set. (Don't let the heat get too high or it will scorch the bottom.)

When set, remove from the heat and turn upside down onto a rack to cool. If your pan is non-stick this will happen easily. The bottom (which becomes the top) should be golden brown. Allow to cool and cut into slices. Provide napkins for serving.

Mini Mexican Meatballs with Chips and Dips
Be generous with the spices - they are less noticeable in cold food.
Makes about 30

500g / 1 lb 2 oz minced beef steak
1 tbsp light oil
1 onion, finely chopped
1 green pepper, deseeded and finely chopped
1 red or green chilli, deseeded and finely chopped
2 cloves garlic, finely chopped
1 tbsp ground cumin
generous pinch of chilli powder, depending on taste
3 tbsp chopped fresh coriander

To Serve:
Ready-made jars of dipping salsa or Mexican cheese dip
Corn tortilla chips

Heat the oil in a frying pan and fry the onion, green pepper, chilli and garlic until soft, about 10 minutes. Stir in the cumin and chilli powder and fry for another 2 to 3 minutes.

When the onion mixture is cool place in a large bowl and add the mince, fresh coriander and season well with salt and pepper. Mix with your hands until well blended and form into small meatballs.

Preheat the oven to 200C, place the meatballs on a lightly oiled baking sheet and bake for 10 to 15 minutes or until done. Alternatively, you can fry them in oil in a non-stick frying pan. Blot on kitchen paper to remove any excess oil and cool. They can be stored in the fridge until ready to serve.

Serve on cocktail sticks with bowls of dips and tortilla chips.