Roast vegetable waffle with artichoke pesto
	Serves 6 As this dish is a main course throw caution to the wind and make large waffles straight in the pan and don't worry about neat edges. Use any vegetables you wish mine are only a suggestion.		rice and pea Mushroom wellington spaghetti and crostini red thai curry goats cheese tart tatin roast vegetable waffle

	Waffle batter 130g (5oz) flour 1 teaspoon bicarbonate soda 1 level teaspoon salt 2 eggs ½ pint milk 3 egg whites	For the waffles mix the flour, eggs, soda, salt and milk in a bowl and whisk together until smooth. Whisk up the egg whites to a peak and fold lightly into the mixture. Pan fry in shallow oil. To create a neat shape pour the batteer into ring moulds in the oil. As the batter cooks it will start to rise and set. When the waffle has set take off the ring mould and turn over the waffle and fry the other side. Don't have the temperature up too high as the waffles will burn before they are ready. To serve the waffles top them with the vegetables and mozzarella below and bake them for about ten minutes. Top with the artichoke pesto.
	For the topping 6 plum tomatoes 1 large aubergine 2 courgettes 6 slices of mozzarella	Slice the aubergines and courgettes lengthways, brush the slices with olive oil, and pan fry them or griddle them on a hotplate until golden brown on both sides. Season all of the vegetables with salt and black pepper. Cut the tomatoes in half, place them on a baking tray and drizzle over a little honey and balsamic vinegar. Put the tray low down in a medium oven and roast them for about two hours.
	Artichoke pesto 1 small jar of marinated artichokes 1 dessertspoon of basil pesto	Simply drain the artichokes and whizz them up with the pesto in a food processor.
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