Method 1. Preheat the grill to high (or heat a large griddle pan). Make a dressing by crushing 6 blackberries in a bowl and stirring in 11⁄2 tbsp oil, the vinegar, honey and tarragon leaves; season.
2. Rub the slices of pane Pugliese all over with the cut side of the garlic and drizzle with the remaining 11⁄2 tbsp oil. Grill (or griddle) for about 1 minute on each side or until goldem. Meanwhile, halve the remaining blackberries.
3. Spread the goat's cheese over the grilled pane Pugliese, then top with the prosciutto, rocket and halved blackberries. Spoon over the dressing to serve.
Method 1. Rinse the bulgur wheat well in several changes of cold water; put in a saucepan. In a jug, mix the stock pot with 500ml just-boiled water and pour over the bulgur wheat. Bring to the boil, cover with a lid and simmer for 15 minutes,until tender. Drain off any excess liquid and spread the bulgur wheat out on a plate to steam dry for 10 minutes.
2. While the bulgur wheat is cooling, put a griddle pan over a high heat. Toss the asparagus and courgettes with 1 tbsp oil from the jar of chargrilled tomatoes. Cook on the griddle for 5-6 minutes, turning occasionally, until tender (you may need to do this in batches); season.
3. In a mixing bowl, combine the chargrilled tomatoes, lemon juice and allspice. Stir in the cooled bulgur wheat, salad onions and herbs. Divide between plates and top with the asparagus and courgettes.
Method 1. Heat 125g blueberries and 3 tbsp water in a small pan over a medium heat for 5-10 minutes until they have softened to form a compote.
2. With a wooden spoon, beat together the mascarpone and Greek yogurt in a mixing bowl. Beat in the vanilla paste and lemon zest. Pile into the pastry case, then drizzle over the lemon curd, using a knife to ripple it through the mascarpone mixture.
3. Top the mixture with the blueberry compote and then scatter over the remaining blueberries. Serve immediately or cover and chill for up to 12 hours until ready to serve.
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