Recipes will serve 6-8 as part of a buffet
Roasted red onion salad with rocket

This salad doesn't need a complicated dressing - the lime contrasts beautifully with the sweetness of the onions.

6 red onions
4 tbsp olive oil
200g / 7oz wild rocket
juice of one lime
sea salt and ground black pepper

Preheat the oven to 170C / 340F / Gas 3. Peel and cut the onions into wedges, about six to eight per onion, depending on size. Lay them on a baking sheet (you will need more than one) and brush with the olive oil. Bake for 40-45 minutes, turning once and brushing the other side. They should be soft and just beginning to caramelise.

Allow to cool to room temperature then toss the rocket and onion wedges in a serving bowl with the lime juice, salt and pepper.

Grilled aubergine and courgette with mozzarella and opal basil

There are now different varieties of basil appearing on supermarket shelves. The leaves of the opal or purple basil plant are slightly more jagged and smaller than the traditional green and are the most wonderful colour. Grilling the aubergine imparts a wonderful smoky flavour that melds beautifully with the mild cheese.

3 large aubergines
4 large courgettes
2 garlic cloves, crushed
100ml / 7 tbsp extra virgin olive oil
2 x balls mozzarella cheese
juice of one lemon
sea salt and black pepper
leaves from an opal basil plant

Put the crushed garlic in a small jug with the olive oil to infuse. Slice the aubergines and courgettes lengthways - you should get about six slices from the aubergines and four or so from the courgettes, depending on size. Heat a ridged grill pan to medium heat, brush both sides of the aubergine and courgette slices and place in the pan, and cook for 8-10 minutes. Don't move them until the charred lines form on the underside, then turn and grill the other side. You will need to do this in batches, placing the cooked slices on a large serving plate.

Slice the mozzarella and arrange it among the grilled aubergine and courgettes. Drizzle over any leftover garlic olive oil, the lemon juice and season with salt and pepper. Scatter over the basil leaves and serve at room temperature.