Everyday

Easy entertaining, simple weeknight dinners and suppers to share.

- MAXWELL ADEY

Bruschetta with whipped feta, jamón and cherries

MAKES 8 // PREP 10 MINS // COOK 5 MINS (PLUS PICKLING)

250 gm cherries

60 ml (¼ cup) red wine vinegar

1 tbsp caster sugar

1 tbsp thyme, plus extra to serve

200 gm Danish feta

1½ tbsp lemon juice

1 garlic clove, finely chopped

70 ml extra-virgin olive oil

8 thick slices rye sourdough

8 slices (about 70gm) jamón Ibérico

1 bunch rocket, leaves picked

1 Using the heel of your hand, squash cherries on a board to release the pit. Combine cherries, vinegar, sugar, thyme and ½ tsp each cracked black pepper and salt flakes in a bowl and stand, tossing occasionally, to quick pickle.

2 Process feta, lemon juice and garlic in a small food processor until smooth. With motor running, add 50ml oil in a thin, steady stream and process until emulsified; season to taste and set aside.

3 Meanwhile, preheat a barbecue or lightly greased char-grill pan to high. Brush bread with remaining oil, then grill, turning once, until golden (1-2 minutes each side). Spread with whipped feta, then top with jamón, cherries and rocket to serve. GF

Prawns with fragrant curry leaf butter and raita salad

SERVES 4-6 AS A STARTER // PREP 30 MINS // COOK 10 MINS (PLUS MARINATING)

2 garlic cloves, crushed

½ tsp chilli flakes

3 tsp ground turmeric

60 ml (¼ cup) grapeseed oil

12 extra-jumbo uncooked tiger prawns (about 80gm each), peeled, deveined, tails intact

150 gm salted butter, diced

3 curry leaf sprigs

1 tbsp finely grated ginger

1 tsp each brown mustard seeds, chilli flakes and nigella seeds

15 gm (¼ cup) shredded coconut

RAITA SALAD

150 gm Greek-style yoghurt

1 garlic clove, crushed