Ingredients

• 3 Blue Bird red Peppers
• 2 Blue Bird yellow peppers 2 green peppers
• 50g, ½ cup Blue Bird semi dried tomatoes, oil drained
• 1 garlic clove
• 2 tbsp olive oil
• 2 tbsp Balsamic Vinegar
• A few drops of chilli sauce
• 4 Blue Bird artichoke hearts, drained and sliced
• Salt and freshly ground black pepper
• basil leaves to garnish

Serves 4

1. Cut the semi dried tomatoes into thin strips and thinly slice the garlic. Set the tomatoes and garlic aside
2. Beat together the vinegar, oil and chilli sauce, then season with a little salt and pepper.
3. Prepare and slice the peppers into strips. Mix with the artichokes, tomatoes and garlic. Pour over the dressing and scatter with the basil leaves.

Ingredients

• 16 slices of Blue Bird Eggplant slices
• 225 grams mozzarella cheese
• 2 plum tomatoes
• 16 large basil leaves
• 2 tbsp olive oil
• Salt and freshly ground pepper
• 2 tbsp toasted pine nuts and torn basil leaves to garnish

For the dressing-

• 4 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 1 tbsp tomato puree
• 1tbsp lemon juice

Serves 4

1. Prepare the eggplant by placing in layers on kitchen paper to drain off oil.
2. Cut the mozzarella into eight slices. Cut each tomato into eight thin slices, not counting the first and last slices.
3. Take two eggplant slices and place on a flameproof tray or dish, in a cross. Place a slice of tomato in the centre, season with salt and pepper, then add a basil leaf, followed by a slice of mozzarella, another basil leaf, a slice of tomato and a little more seasoning.
4. Fold the ends of the eggplant slices around the mozzarella and tomato filling to make a neat parcel. Repeat with the rest of the assembled ingredients to make eight parcels. Chill the parcels for 20 minutes.
5. To make the tomato-dressing whisk together the olive oil, vinegar, tomato puree and lemon juice. Season to taste
6. Preheat the grill. Brush the parcels with olive oil and cook them for about 5 minutes on each side until golden. Serve hot, with the dressing, sprinkled with toasted pine nuts and torn basil leaves.

Ingredients

• 450 grams Cherry Tomatoes
• 1-½ cups of Blue Bird Basil Pesto

Serves 8 - 10 as an appetizer

1. Wash the tomatoes. Slice off the top of each tomato and carefully scoop out the seeds with a melon baller or small spoon
2. Use a small spoon to fill each tomato with a little pesto. This dish is best served chilled for about an hour before serving.

Ingredients

• 6 cups of strong plain flour
• 2 tsp salt
• 2 tbsp caster sugar
• 25 grams fresh yeast
• 400-475 ml warm milk
• 1 tbsp tomato puree
• 5 tbsp oil from the semi-dried tomato tub
• ¾ cup drained Blue Bird semi-dried tomato in oil chopped
• 1 large onion

Makes 4 Small Loaves

1. Sift the flour, salt and sugar into a bowl and make a well into the centre. Crumble the yeast, mix with 150 ml of the warm milk and add the flour.
2. Mix the tomato puree into the remaining milk until evenly blended, then add to the flour with the tomato oil and olive oil
3. Gradually mix the flour into the liquid ingredients, until you have a dough. Turn out on to floured surface and knead for about 10 minutes until smooth and elastic. Return to the clean bowl, cover with a cloth and leave to rise in a warm place for about 2 hours.
4. Knock the dough back and add the tomatoes and onion. Knead until evenly distributed through the dough. Shape into four rounds and place on a greased baking sheet. Cover with a clean dish towel and leave to rise again for about 45 minutes.
5. Preheat the oven to 190’C/375’F. Bake the bread for about 45 minutes or until the loaves sound hollow when you tap them underneath with your fingers. Leave to cool on a wire rack. Eat warm or toasted with grated mozzarella cheese on top.

Cooks tips Use a pair of scissors to cut semi-dried tomato into pieces