SEVEN ways with...
Use as a topping for bruschetta.
Add to a fab salad with orange segments, capers, plump green olives and a smattering of fresh tarragon.
Mix with just-firm cooked egg yolks and capers, pile back into the cooked egg whites and drizzle with a sherry vinegar dressing.
Use as a pizza or pasta topping.
Top with feta and mint for a deliciously good plate-mate alongside lamb chops or cutlets, or stuff them into lamb burgers.
Layer with grilled eggplant and mozzarella, finish with a topping of crumbs and parmesan and bake until crisp.
Make them into a summer open tart with goat’s or feta cheese and your usual quiche base.