| Salt-dipped tomatoes

Ingredients (serves 4):

16 cherry tomatoes

2 tbsp rum, vodka or any clear liquor

Salt and freshly cracked black pepper

Method:

1. Slice the top off the cherry tomatoes and then slice a thin wafer off the bottom so they all sit steadily on a plate.

2. Sprinkle the tomatoes with the rum or vodka and allow to macerate for an hour or so in the fridge.

3. Pour the salt and cracked black pepper into a small saucer. Stir to mix.

4. When ready to serve, dip the top of each tomato into the salt and pepper and sit each upright on the platter again. Serve chilled.

| Tomato salsa

Ingredients (serves 4):

2 large red tomatoes, chopped

1 large green tomato, chopped

2 shallots, minced

1 small bunch green onions, chopped

Juice of 1 lemon

Salt and pepper to taste

Method:

1. Place the minced onions in a salad bowl and marinate with lime juice and a generous sprinkle of salt.

2. Add chopped tomatoes and spring onions.

3. Mix salsa together well and leave to let flavors mature in the fridge.

4. Adjust seasoning with more salt and pepper and serve chilled salsa with salted crackers, nachos or potato chips.