Appetizer.

Small appetizer plate  of hard boiled egg, tomato salad with shallots and beetroot vinaigrette. These are not tinned beetroots by the way. I cook them myself in a slow cooker with garlic, bay leaf, whole peppercorns and jalapenos. They are delicious. You strain the juice when they are cooked, then you peel the beetroots and put them in a bowl with the juice and a good measure of red wine vinegar. You can cook a huge batch of them at the same time and keep them in the 'fridge.