Chargrill the asparagus
Wrap each stem of asparagus with thinly sliced Parma ham
Place them side-by-side in a dish
Flood them with olive oil and splash with balsamic vinegar
Finish off with Parmesan shavings
Polenta with Toppings
Bring 4 cups of chicken stock and 2Tsp butter to the boil and pour in
1 cup polenta in one whoosh
Stir until thickend and pour into a baking tray to cool.
Top with tapenade and chopped olives or fried tomatoes and goats cheese.
Fry porkies sausages until cooked
Slice them open and fill with fresh tomato and onion
Cover them with whipped cream mixed with honey and whole grain mustard
Beat 6 eggs, season and add
1/2 cup cream
Lightly fry sliced chorizo,
chopped tomatoes, sage and onions
Tip these into the beaten eggs and fry in a buttered fry pan until nearly set.
Place under the grill to finish off the top.