Something light and a bit different for a starter

[naomi24]

Any ideas?

[Mick-Talbot]

Hedgehog?

[HowardKennitby]

squirrel ?

[Mick-Talbot]

With fried frozen mushrooms of course

[snags]

Pan seared sea sponge on a bed of bee's pollen?

[Mick-Talbot]

Heston fan?

[NoMercy]

Goats cheese and aubergine stack?

Each starter/portion consists of 3 slices of aubergine, brushed in oil, seared in the frying pan and then griddled, and two slices of goats cheese which softens beautifully when it comes into contact with the hot aubergine slices. Decorate the plate first with balsamic reduction - you can buy this in a squeezy tube from any supermarket.

It tastes sensational, I promise.

[boxtops]

Scallop with black pudding bits

[Tilly2]

Prawns with avocado salsa.

[EcclesCake]

Chicory, pear and blue cheese salad with sweet & salty almonds.

Roasted beetroot with goats cheese, candied walnuts and leaves.

French bean and sun dried tomato salad with roasted garlic dressing.

Beetroot & smoked mackerel salad with horseradish dressing.

Fennel, orange and black olive salad.

Crisp chorizo with avocado salad with a lime dressing.

[heathfield]

Excuse me, please...I think I'm going to be sick!

[atalanta]

Tuna lemons. Can be prepared an hour or so on advance and kept in the fridge. Saves on the washing up, too.
ingredients - one large lemon and a small tin of tuna for every two guests, and a little stale bread or some fresh breadcrumbs ( not those yellow things for coating fish)
Cut the lemons into halves and cut little bits off the ends off so the halves will stand up on a saucer. Scoop ( don't squeeze) the lemon flesh out and mix with the drained tuna and a little crumbed bread. Heap the mixture back into the lemon "cups" and decorate with a sprig of parsley.

[Anngel]

Melon and Parma ham

[naomi24]

Thanks very much for the suggestions.