Recipe # 35: Baked Peppers with Cherry Vine Tomatoes, Basil and Marjoram

By Jamie Oliver:

• 2 Peppers, red or yellow
• Sea salt and freshly ground black pepper
• 20 cherry tomatoes
• 1 handful of fresh marjoram and basil
• 2 cloves of garlic, peeled and sliced
• Extra virgin olive oil

By Andrew Fernandez:
This was an easy appetizer. It got the rave with the "peeled" cherry tomatoes, but I promise, its easy when you prick and put them in boiling water for 30 seconds. They just peel off. The fresh marjoram makes all the difference and I still don't know why Jamie's picture looks better than mine?!?!?!

Recipe # 25: Barbecue Chicken with Warm Green Bean Salad

By Jamie Oliver:

• 2 sprigs of fresh rosemary, leaves picked
• sea salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• zest and juice of 1 lemon
• 4 chicken breasts, preferably higher welfare, skin removed
• 1 teaspoon wholegrain mustard
• olive oil
• 24 cherry tomatoes on the vine
• 400g green beans, topped with the curly end still on

By Andrew Fernandez:

Summer grilling is good! Definitely marinate overnight if possible. The flavors of the rosemary and mustard will be absorbed better into the chicken. I love the green bean and tomato salad in this dish. I was able to get the green beans at the store but they were not in the best condition. If you are having difficulty, go with the frozen ones... I did substitute the cherry tomatoes with grape tomatoes and they worked just the same.