Instructions: About an hour before you wish to serve arrange the mozzarella slices in a dish. Sprinkle with coarse salt and black pepper. Mix the olive oil, vinegar, garlic and red onions together and pour over the mozzarella. Leave to marinate.

About 20 minutes before you want to serve dredge the tomato slices in seasoned cornmeal or polenta. In a large frying pan heat the olive oil and fry half the tomatoes (so they dont overlap).

After 3 minutes turn the tomatoes and cook for a further 3 minutes.

The tomatoes should be golden brown on both sides. Remove them from the pan on to kitchen paper and repeat the procedure with the second batch.

Wipe the pan clean and melt the butter over a medium heat. Add the garlic and melt the butter over a medium heat. Add the garlic and pan-fry until it is golden and the butter is turning nutty brown.

Remove and discard the garlic. Add the cream and boil vigorously for 5 minutes to thicken slightly.

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