A quick trip to Fyshwick Fresh Food Markets, some good company, a cold beer, and before you know it - a table full of antipasto.
The tomato's were slow roasted with a pinch of sugar and salt and then tossed with some fresh basil and olive oil.
The prawns were cooked in a hot hot hot frying pan, with a squeeze of lemon, then tossed with some parsley, garlic and lemon rind.
The asparagus was boiled for about a minute. Butter was then melted in a pan with some garlic, and then in went the breadcrumbs. Popped the asparagus in the pan for another minute and done.
Button mushrooms were thinly sliced, marinated in lemon juice and olive oil and sprigs of thyme.
We washed it down with some freshly squeezed mandarin juice and sparkling wine.