MIX AND MATCH FAVOURITES

CHEESE SCONES WITH RARE ROAST BEEF

Preparation time 25 mins

Cooking time 30 mins

Makes 20 scones

2 tsp olive oil
400g piece fillet steak Sea-salt flakes and freshly ground black pepper, to season Butter, to grease, plus extra 60g
1½ cups self-raising flour, plus extra, to knead
1 cup grated Gruyère
¼ cup finely grated pecorino cheese
2 Tbsp finely chopped chives
2 Tbsp finely chopped flat-leaf parsley
¾ cup milk
½ cup sour cream
1 Tbsp horseradish creamMicro herbs, to garnish

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Heat oil in a frying pan over medium-high heat. Season steak on all sides. Add steak to pan and cook for 10 minutes or until browned on all sides. Transfer to a baking dish. Roast steak for 15-20 minutes for rare or until cooked to your liking. Set aside to cool.

STEP 2 Meanwhile, grease a shallow baking tray with butter. Put flour in a large bowl. Rub extra butter into flour, using your fingertips, until mixture resembles fine breadcrumbs. Stir in gruyère, pecorino, chives and parsley. Add milk and use a flat-edged knife to quickly stir ingredients until just combined. Turn mixture out onto a lightly floured surface and knead until smooth. Form into a 2cm-thick square. Using a 4.5cm round biscuit cutter, cut rounds from dough and put on prepared tray, 1cm apart. Bake for 20-25 minutes or until golden and cooked through.

STEP 3 Combine sour cream and horseradish cream in a bowl. Split scones in half and put halves on a cake stand or serving platter. Thinly slice rare roast beef. Top scones with beef, and horseradish cream. Scatter with micro herbs and serve.

FIG, BLUE CHEESE AND PROSCIUTTO BITES

Preparation time 20 mins

Cooking time nil

Makes 16

8 thin slices prosciutto
3 fresh figs, stems trimmed
120g blue cheese
50g baby rocket leaves, trimmed
1 Tbsp honey, at room temperature Freshly ground black pepper, to season

STEP 1 Lay prosciutto pieces on a dry surface and slice each one in half lengthways.

STEP 2 Cut each fig into 6 wedges. Slice cheese into 16 batons just slightly smaller than the height of the fig wedges. Put a wedge of fig, a piece of cheese and a few rocket leaves on one end of each piece of prosciutto. Roll up tightly to enclose, allowing a little of the filling to remain visible at the top. Keep remaining fig for another use. Arrange, standing upright, on a serving platter. Drizzle bites with honey and season with black pepper before serving.

MOSCATO WATERMELON COCKTAILS

Preparation time 10 mins plus overnight freezing

Cooking time nil

Serves 12

½ small watermelon750ml pink moscato
750ml moscato
1-2 tsp grenadine
1 cup frozen mixed berries

STEP 1 Using a melon baller, create at least 46 balls of watermelon. Transfer to a large container and freeze overnight. Refrigerate bottles of moscato overnight to chill.

STEP 2 Pour moscato into a large jug and add grenadine. Stir gently to combine.

STEP 3 Put about 3 watermelon balls in each wine glass and top with a few berries. Pour moscato mixture on top and serve immediately, with remaining berries and balls in the jug.

CHAMPAGNE COCKTAIL

Preparation time 10 mins

Cooking time nil

Serves 8

8 white sugar24 fresh raspberries2 Tbsp brandy2 x 750ml bottles champagne or sparkling wine, chilled