Traditional food and drink menu

Wednesday Whizz

Tuna Stuffed Tomatoes

Serves 4 people (as a starter) Approximate Time: 30 mins.
8 tomatoes
198g (7oz) tin of tuna in oil (or brine), drained
1 tbsp. stuffed olives, chopped
2 tsps. lemon juice
lettuce leaves, to serve

salt and pepper
5 tbsps. mayonnaise or low fat yoghurt or cottage cheese
2-3 drops of Tabasco, according to taste
8 sprigs of parsley


  1. Cut the tops off tomatoes and set aside. Scoop out seeds and discard. Season inside cases with salt and pepper.
  2. Mix together tuna, mayonnaise (or yoghurt or cottage cheese), olives, Tabasco and lemon juice.
  3. Divide tuna mixture between tomato cases, filling each one generously.
  4. Place tomato lids on top of stuffing, pressing down gently to secure. Garnish with parsley and serve on a bed of lettuce leaves.


Raspberry Fool

Serves 4 people Approximate Time: 1 hour (includes chilling time)
200g (7oz) raspberries
2 tbsps. cherry brandy
125ml (4fl.oz) double cream

40g (1½oz) icing sugar
3 tsps. powdered gelatine
2 egg whites


  1. Reserve 4 raspberries for decoration. Put remainder in a food processor (if you don't have one, push them through a sieve). Add icing sugar and blend to a purée.
  2. Mix cherry brandy with 1 tbsp. cold water in a small bowl and sprinkle gelatine on top. Put bowl over a pan of hot water and stir until gelatine dissolves.
  3. Stir gelatine into purée. Whisk cream until it forms soft peaks. Fold into purée. Chill for 5-10 mins. until mixture thickens.
  4. Whisk egg whites until stiff and fold into purée.
  5. Spoon mixture into individual dishes. Chill for about 1 hr. until set. Decorate with remaining raspberries and serve.

If this is for a special occasion, serve the fool in individual chocolate dessert cups that can be bought at all large supermarkets.


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