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      SWEETCORN AND CHERRY TOMATO PIZZA

      2 muffins

      125g/4oz Cheddar cheese

      6 cherry tomatoes

      tomato sauce (see here)

      50g / 2oz canned or frozen sweetcorn kernels

      salt and freshly ground black pepper

       Cut the muffins in half and toast them on both sides under the grill.

       Meanwhile, grate the cheese and slice the cherry tomatoes.

       Heat the tomato sauce and spread it evenly over the muffins, then top with the grated cheese, sweetcorn and cherry tomatoes. Season with salt and pepper.

       Heat the pizzas under the grill for a few minutes until they are piping hot and the cheese is golden brown and bubbling.

      SERVES 2

      RED PEPPER, AUBERGINE AND GOAT’S CHEESE PIZZA

       Light rolls or baps, or pieces of French stick or ciabatta bread, split in half, also make good bases for these toppings.

      1 small red pepper

      1 medium aubergine

      olive oil

      2 muffins

      tomato sauce (see here)

      salt and freshly ground black pepper

      50g / 2oz goat’s cheese log

       Cut the pepper into quarters then put it cut-side down on a grill pan. Cut the aubergine into slices about 3mm/¹/₈ inch thick and lay these on the grill pan too. Brush the aubergine slices on both sides with olive oil then grill on high for 5–10 minutes, until the skin on the pepper is blistered and charred in places and the aubergine is golden brown and tender. Remove from the grill but leave it on. Cover the pepper with a damp cloth.

       Cut the muffins in half and toast them on both sides under the grill.

       Heat the tomato sauce then spread it over the muffins and top with the aubergine slices. Remove the loose skin and seeds from the pepper, cut it into long, thin strips and arrange on top of the aubergine. Season with salt and pepper.

       Break off small pieces of goat’s cheese and dot them over the top of the pizzas. Grind a little black pepper coarsely over the goat’s cheese then heat the pizzas under the grill for a few minutes until they are piping hot.

      SERVES 2

      Two-Cheese Pizza, Sweetcorn and Cherry Tomato Pizza, Red Pepper, Aubergine and Goat’s Cheese Pizza

SNACKS ON TOAST

      TOASTED CHEESE

       This simple version of cheese on toast is quick and easy lo make and you can vary it by using different types of bread and cheese, substituting beer, wine or cider for the milk, and adding extra ingredients such as tomatoes, onion, herbs, mushrooms, chutney or pickle – whatever takes your fancy.

      1–2 slices of bread

      75–125g / 3–4oz Cheddar cheese, grated

      1–2 tbls milk

      freshly ground black pepper

       Preheat the grill and toast the bread on one side.

       Mix the cheese with the milk to make a paste then season with freshly ground black pepper.

       Spread the cheese mixture on the untoasted side of the bread, grill until puffed up and golden brown then serve at once.

      SERVES 1

      VARIATIONS

      1 WITH ASPARAGUS

      This is an extremely nice variation if you are making toasted cheese for more than one person and want something that is extra special. Allow about 3–4 asparagus spears per person, trim them then cut them into 2.5cm/1 inch lengths and cook in boiling water for 2–4 minutes, until just tender. Drain and serve heaped on top of the toasted

      2 WITH CIDER AND APPLES

      Use cider instead of the milk. Peel and core a small, mellow eating apple such as Cox’s, then cut it into thin rings or slices and arrange it on the toast. Cover with the cheese mixture and grill until the cheese is puffed up and golden brown and the apple is tender.

      3 WITH OLIVES

      I like this best made with feta cheese, which you can crumble rather than grate. Add 6–8 black or green olives, or a mixture of both, to the cheese.

      4 WITH ONION AND MUSTARD

      Mix the cheese with beer instead of milk and add ¹/₂–1 teaspoon of made mustard and 1 finely chopped small onion.

      5 WITH CHILLI

      De-seed and finely chop 1 small green chilli and add it to the grated cheese.

      MOZZARELLA IN CARROZZA

       Mozzarella in Carrazza means ‘Mazzarella in a carriage’, a poetic and apt description.

       Use the best Mozzarclla you can find – certainly one packed in water – for this delicious mixture of hot moiling cheese and crisp fried bread.

      125g / 4oz Mozzarella cheese

      4 slices of bread, crusts removed

      2 eggs

      olive oil

       Drain and slice the cheese and sandwich it between the slices of bread, pressing them firmly together.

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