Boca Delicatessen

Easy Roasted Peppers with Chevre
(or Goat Log Cheese as we at Boca like to call it)

Preparation Time: 10 minutes
Skill Required: ability to use a sharp knife safely is about it.

Use one whole pepper per person for main course or half a pepper as a starter.

Shopping List:
2 red or yellow peppers
English Cherry Tomatoes
2 garlic cloves sliced into slivers
Olive oil
Balsamic Vinegar or Honey
Fresh Thyme or Rosmary or Basil.
Malden Sea Salt and fresh ground pepper
75g of Chevre per pepper. Feta would work too but lay off the salt

Preheat over to Gas mark 6 / 200°C

Slice each pepper lengthways keeping the stalk intact. Remove white bits and seeds.

Brush the outsides and cut edges with olive oil and place on shallow baking tray.

Fill each pepper with as many cherry tomatoes as you can fit in. Usually 3-6.

Add a dash of olive oil, Balsamic or small dollop of honey. Chuck a couple of slivers of garlic in, sprig of herbs, salt and pepper and place in oven for 30 minutes or until tomatoes and peppers looked softened.

Remove from oven and top each pepper with a thin slice of goats cheese (or feta). Place back in oven for ten minutes or under low grill. When cheese is bubbling, it's ready. Serve immediately with crusty bread (campaillou or Baquette), rocket and beetroot salad and lemon cous cous.

For Vegans - Omit the cheese. still tastes fantastic.
For Fish eaters - add some chopped anchovies before placing in oven.
For Meat eaters- add some chopped Serrano ham before cooking.
Suitable for wheat free diets (just serve with interesting rice or new potatoes).

Boca's Luxury Spanish Influenced Salad

Preparation Time: 7 minutes
Skill Required: The strengh to pull the ring pull on two tins.

Serves two greedy types as main course or four as a side salad

Shopping List:
Crispy lettuce leaves such as Cos.
1 tin of Spanish Asparagus tips.
1 tin of Bonito Spanish white Tuna.
4 Free Range Organic Eggs.
3 vine ripened tomatoes, cut into eighths.
2 tablespoon of Fruity Olive Oil.
Juice of one lemon.
Malden Sea Salt and freshly ground pepper.

Boil eggs for 3 minutes.
Wash and dry leaves, tear and place in large serving bowl. Drain tuna and asparagus and add to bowl along with tomatoes. Toss gently.
Drain eggs and run immediately under cold water tap to prevent them going black. Peel and chop into thick pieces.
Mix olive oil, lemon juice salt and pepper together and throw over salad.
Toss gently again and serve with nice bread and olives (Green Olive Campaillou, Sun Dried Tomato or Onion Bread).

Boca Easy Midweek Supper

Preparation Time:10 minutes max.
Skill: absolutely none required.

Shopping List:
Enough pasta for each person.....any pasta at all will do.
Couple of generous dollops of Boca Fresh Basil Pesto.
Sprinkling of Boca Sun Blushed Cherry Tomatoes.
Couple of slices of Boca Marinated Grilled Aubergine, cut roughly into pieces with kitchen scissors.
Couple of Boca Artichoke hearts sliced into pieces.
Malden Sea Salt and fresh ground pepper.

Boil pasta according to directions.
Drain and add everything else, mix well and serve with generous sprinkling of Parmegiano.

For an even more nutricious meal add a drained tin of Bonito Yellowfin tuna and mix through.