Small tomatoes 8, hard- boiled eggs 4, allioli or garlic 6 , mayonnaise, salt and pepper, parsley 1tablespoon white breadcrumbs 1 tablespoon Method
Cut out the core with a sharp knife and making a '+' incision on the other end of the tomatoes. Put the tomatoes in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water to stop the tomatoes from cooking and going mushy and soft. Slice the tops off the tomatoes, and remove the seeds and insides, either with a teaspoon or small, sharp knife. Mash the eggs with the mayonnaise, salt, pepper and parsley. Stuff the tomatoes with the filling and firmly press it down so that it settles. Cover with a clingfilm and refrigerate for at least an hour. Slice with a sharp carving knife into rings. Sprinkle chopped parsley and then serve.
PANKAJ BHADOURIA, 34