Plain Sailing

Does your spirit need tiding over until the holidays roll around? These dreamy, laid-back recipes are just the ticket to get you a little closer to the seaside, toes in the sand and sangria in hand, with clear skies, calm waters and a light ocean breeze all day

- Dianne Bibby

PARMA HAM AND GLAZED STRAWBERRY BRUSCHETTA WITH WHIPPED FETA AND RICOTTA CREAM

Serves 6 EASY 45 mins

WHAT YOU NEED

WHIPPED FETA AND RICOTTA CREAM

150g Danish feta

1 x 250g tub smooth ricotta zest of 1 lemon + extra lemon cheeks, to serve pinch salt '

2 tbsp extra-virgin olive oil

BRUSCHETTA

knob butter, to spread 1 fresh ciabatta loaf, sliced

GLAZED STRAWBERRIES

1 tbsp castor sugar

1 x 250g punnet strawberries, rinsed and halved

80g pomegranate molasses

80g Parma ham, torn pink peppercorns, to garnish

HOW TO DO IT

1 For the whipped feta and ricotta cream, place the Danish feta, ricotta, lemon zest and pinch of salt in a food processor. Blitz until well combined and smooth. Add the olive oil and pulse until incorporated. Set aside until ready to serve.

2 For the bruschetta, preheat the oven to 200ËšC. Line a large baking sheet with baking paper. Set aside.

3 Butter the ciabatta slices and arrange them on the prepared baking sheet. Bake in the preheated oven until golden brown, 10 – 15 minutes. Remove from the oven and set aside.

4 While the bruschetta is baking, make the glazed strawberries. Place a large frying pan over high heat until hot to the touch. Sprinkle the castor sugar onto the base of the pan, then arrange the strawberry halves cut side down on top of the castor sugar layer. Fry until the strawberries are slightly softened, 1 – 2 minutes. Add the pomegranate molasses and toss until coated well. Remove from heat and set aside.