Friends are due for dinner and you're really pushed for time. What to do that is quick to prepare yet looks good and tastes even better?

If you plan ahead, it's not difficult to devise a sophisticated meal which should only take you an hour to prepare. Clever use of your local gourmet deli is a good place to start. A selection of antipasti arranged attractively on a platter is always eye-appealing and tasty - look for plump juicy green olives stuffed with fetta; semi-dried tomatoes; roasted eggplant and zucchini strips; Kervella goat's cheese; paper thin slices of prosciutto (which you can wrap around grissini); artichoke hearts; W.A. anchovies.

A good greengrocer or fresh produce market will also give you plenty of inspiration. Make sure you choose fruits and vegetables in season because this will ensure flavour and freshness. Many vegetables are delicious roasted (kumara, beetroot, red capsicum, red onions), and drizzled with a vinaigrette. Toss a few rocket or baby spinach leaves through the mixture for extra colour. Many fruits (figs, peaches, mango cheeks) taste fabulous grilled - cut them in half, sprinkle with sugar and a little cinnamon and pop under the grill. Serve with a honey yoghurt or mascarpone.

And if there's a gourmet butcher in your area, he will doubtless have all manner of delectable items, ready to cook, like pork fillet wrapped in prosciutto and sage or chicken thighs stuffed with rosemary, lemon and bacon. Keep the table setting simple but smart. Flickering candles and bowls of fresh flowers always lend a welcoming touch. But if you've run out of time, a stick of incense or some warm aromatherapy oil help create a pleasant ambiance.

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Bruschetta with Rocket and Roasted Capsicum

Serves 4

4 large or 8 small slices of wood fired bread, brushed with olive oil and grilled

4 tablespoons black olive paste

1 cup rocket leaves, washed and dried

2 roasted capsicum, de-seeded, peeled
and cut into thin strips

1 teaspoon capers ( optional ), chopped if large

1 tablespoon white wine vinegar

1 tablespoon olive oil

Salt and Pepper

Spread each slice of toast with a generous amount of olive paste and top with 4-5 rocket leaves. Mix the capsicum strips with the capers, vinegar and oil and season to taste. Pile on top of the rocket, drizzling a little of the dressing over each piece.

Tip: if using capers, drain well if in brine and dry on paper towels. Or rinse off salt if packed in salt and dry well.

 

 

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