Roasted Cherry Tomatoes with Mangetout

Cherry Tomatoes
Mangetout Peas
Spring Onions, finely sliced
Basil, roughly chopped
Thyme, finely chopped
Olive Oil

Preheat an oven to 200C. Put a few tablespoons of olive oil in the bottom of a baking tray. Halve the tomatoes and put them on the baking tray. Scatter everything else over the tomatoes and season well with salt. Roast for 10 minutes or until the mangetout are the way you like them.

Thai Scallop Ceviche

12 Scallops
3 Spring Onions, finely chopped
1/2 Red Onion, thinly sliced
2 Stalks Lemon Grass
12 Cherry Tomatoes, halved
2 Red Chillis, finely chopped
Handful of basil, chopped
Handful of Coriander, chopped
Juice of 2 Limes
Fish Sauce (same quantity as lime juice)
4 Tsps Sugar

Clean the scallops, removing the coral. Slice each one across the grain to a thickness of a pound coin. Mix the lime juice and fish sauce and marinade the scallop slices in this mixture for 1 hour. Remove the scallops and stir in the sugar. Peel the outer layers from the lemon grass and remove the hard parts at the base. Slice very finely. Add everything back into the lime juice mixture and stir.