IF YOU have some tomatoes lying around, make the most of them by mixing them with some of the fruit which is in season now.

There are always plenty of plums around and they make for a great chutney.

It is a wonderful accompaniment to paté or cheese - or both on the same plate, for that matter. Make sure you sterilise the jars you use well, with boiling water from the kettle - but, once made and bottled, they will probably keep all year.

I'M not quite sure of the origin of drop scones, some would call them Scottish pancakes, and I suppose they are not really a scone - it is a batter fried off like a thick pancake.

This is a recipe with an Italian twist and can be served with any fruit which is so good at the moment, and strawberries are hard to resist.

THIS is a great simple dish that could run alongside any barbecue - serve it as a starter or as a vegetarian alternative.

Make sure you buy quality feta in blocks and cut the pieces large enough so the skewer doesn't break them.

As a variation, try doing the same recipe without the skewers and serve as a salad along with some baby gem lettuces and cucumber.

I HAVE recently changed our menu at the Olive Press and being conscious of value - we have lowered the prices, conscious of healthy eating - there is a new section, and conscious of keeping some calories and cream on - we have included an Italian twist on a British classic - Eton Mess.

The mini desserts which form part of a sharing plate have this exact recipe. Eton Mess was a public schoolboy dish of broken meringues and cream.

I have thrown in a few raspberries, changed the meringue to Amaretti biscuits which are almond meringues and thrown in a dash of liquor in for good luck.

WITH strawberries in plentiful supply and cheap, making jam can be great fun - this recipe has a twist by using balsamic vinegar. It can be quite a nice surprise to use with cooked meats, hams and cold sausages - sounds unusual but it does work.

With lots of fruit around at the moment you can mix any combination of berries or just use one of your favourites. The cheesecake is particular easy to make and even easier to serve as you don't have to find the time and trouble of portioning up.

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With lots of fruit around at the moment you can mix any combination of berries or just use one of your favourites. The cheesecake is particular easy to make and even easier to serve as you don't have to find the time and trouble of portioning up.

SOUFFLÉ does not have to be difficult; I used to make this recipe many years ago as a commis chef at a place called Sharrow Bay Hotel.

You can make the soufflés and allow them to go cold and chilled, and then turn them out into a dish and re-heat. They will rise up again ready for serving.

SALADS do not need to be complicated, and dressed well with good olive oil, vinegar and a few ingredients, they can become simply stunning.

Trout, in particular, seems to have gone out of fashion, but I still have a preference for smoked trout rather than smoked salmon.

Smoked salmon tends to come from large fish farms and has a flabby or rubbery texture, whereas smoked trout is crisp and clean and goes perfectly well with these ingredients.

If you can't find Chardonnay vinegar, try a good quality white wine vinegar.

DUCK is one of those meats that many people avoid as it gives the impression it can be tough and fatty - this need not be the case.

It is important that any fat, gristle or silver skin is removed from the meat before cooking, but a good layer of crispy skin not only adds to the flavour but keeps the meat moist.

Use a tip of a small knife to trim the breasts up neatly and cook on the skin side downwards to prevent drying out.

Cook the duck slightly pink and allow it to rest for three/four minutes after cooking - it will then be ready to serve.

IF YOU are one of the thousands who have yet to book a Valentine's meal' 24 hours before the date, you might need a back-up! Most restaurants, and certainly mine, are always booked well in advance and, with Valentine's Day falling on a Saturday, I am sure this year, in spite of the credit crunch, will be no exception.

Many restaurants are running their menus over the complete weekend. However, if you still can't get booked in, this dish is sure to woo your partner. Crisp choux buns filled with creamy zingy passion fruit cream and chocolate sauce is enough to make up for any forgotten restaurant reservation.