Goats cheese muffin
	Serves 18 If you want a quick to prepare starter or snack then use shop muffins. However, elsewhere in the world this may not be possible so I have included a recipe for the Great English muffin. I like the flavour of well cooked spinach but if you want to just wilt it then feel free to do so.		saffron risotto balls goats cheese muffin artichoke tart sweet potato ashak saffron crespellini pumpkin gnocci

	The toppings - red onion marmalade 150ml (5floz) good olive oil 3 red onions 1 glass of red wine 100ml (½ cup) red wine vinegar 4 dessertspoons of brown sugar Garlic spinach 100g (4oz) butter 4 cloves of garlic 1 kg (2.2lbs) leaf spinach Salt and black pepper 18 slices of goats cheese	To make the red onion marmalade sweat the onions in the olive oil for 10 to 15 minutes but do not brown them. Add the red wine and then the vinegar and sugar and simmer slowly until most of the liquid has evaporated. Season with salt and black pepper. For the spinach heat the butter in a large pan and add the crushed garlic. Wash the spinach, spin it dry and add it to the pan. Wilt the spinach and keep cooking until most of the liquid has evaporated. Season the spinach and drain it in a sieve. To serve top you muffin (recipe below) with some of the red onion marmalade and the spinach. Finish with a slice of goats cheese and bake for ten minutes high up in a hot oven until the goats cheese is melted and starting to brown. Serve with pesto and salad leaves.
	English muffins 700g (1lb 9oz) strong flour 2 sachets of easy bake yeast 1 teaspoon of salt 220ml (1 cup) warm milk 220ml (1 cup) warm water a little semolina	I use easy bake yeast because the results I get from it are good enough for me and it's quick and easy. If you want to use fresh yeast or other types of yeast then please do so. Mix together the flour, yeast and salt in a bowl and add the warm water and milk. Bring the mixture together with a blunt knife and then with your hands. Place the resultant stickyish dough on a floured surface and knead for ten minutes until the dough is smooth and a little springy. When you stick your finger in it should spring back a little. add more flour as and when you need it. Place the dough in an oiled bowl, cover with cling film, and allow to rise in a warm place for 2 hours. It should at least double in size. The bowl should be airtight otherwise the surface of the dough will get dry and crusty. When it has risen break the dough into small balls as smooth and round as possible. On a floured surface flatten them out with the heel of your hand and place them on a oiled tray sprinkled with semolina grains. Repeat this process for all of them and allow them to rise for another hour. when they are puffed up and doubled in size heat a pan or griddle plate to a medium temperature and drizzle a little oil on it. Pour off any excess oil and proceed to fry or griddle the muffins browning them on both sides. They will puff up a little more. Try them straight out of the pan they are delicious!
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