COUNTDOWN TO YOUR PERFECT CHRISTMAS Celeb chefs’

INGREDIENTS

12 thin slices of ciabatta 4 tablespoons extra virgin olive oil

1 large garlic clove, peeled For the nduja and ham bruschette

2-3 tablespoons nduja 4 large slices of Parma ham Runny honey for drizzling 1 tablespoon shelled pistachio nuts, chopped

For the tomato and basil bruschette

160g fresh mixed cherry tomatoes, halved or quartered

Small handful of fresh basil leaves, about 30g, roughly torn

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

For the prawn bruschette

8-12 raw king prawns, peeled and deveined

3 tablespoons mayonnaise

Pinch of chilli powder 1 tablespoon freshly squeezed lemon juice METHOD

1 First make the toasts. Preheat a ridged cast-iron chargrill pan over a high heat for 5-10 minutes. Meanwhile drizzle or brush the oil over both sides of the ciabatta. When the pan is very hot, lay the ciabatta in the pan and grill for about 1 minute each side or until dark golden brown. Rub the garlic cloves over 8 of the toasts, leaving 4 plain.

2 To make the nduja and ham bruschette, spread the nduja over the plain toasts then lay the ham on top. Drizzle over a little honey and sprinkle over the pistachios. 3 To make the tomato and basil brushette, put the tomatoes in a bowl with the basil and oil. Season with salt and pepper. Divide the mixture among 4 toasts.

4 To make the prawn bruschette, wipe the chargrill clean and return to the heat. When very hot, lay the prawns in the pan and cook for about 2 minutes each side or until they turn pink and are lightly browned in places. Meanwhile, combine the mayonnaise and chilli powder in a small bowl. Add the lemon juice. Spread the mayonnaise over the remaining toasts then top each with 2 or 3 prawns.