Raclette grill selection with various Looye Honeytomatoes appetisers

Cut the feta into small cubes. Finely chop the leaves of two sprigs of rosemary. Peel and press the garlic.

Carefully pierce the feta cubes and the Looye Honeytomatoes using a wooden skewer. Then alternately skewer the Looye Honeytomatoes and the feta cubes onto a firm sprig of rosemary.

Mix the olive oil with the finely chopped rosemary and the garlic. Brush the skewers with the herb oil. Ready for the raclette grill!

With a food processor or hand blender, mix the basil with the olive oil, Parmesan cheese, garlic and a pinch of salt until smooth.

Thread the Looye Honeytomatoes onto the skewers, brush with the basil marinade and serve at the table.

Finely chop the chives.

Lightly beat the eggs and mix with the Greek yoghurt, garden peas, chives and Parmesan cheese. Place on the table, accompanied by the Looye Honeytomatoes.

During raclette grilling, spoon the frittata batter into the mini frying pan, place the Looye Honeytomatoes on top and cook the frittata slowly in the lower part of the table grill.

Chop the lower part of the lemongrass stem very finely. Peel and press the garlic. Peel and grate the ginger.

Heat a splash of oil in a pan and fry the garlic together with the lemongrass, ginger and chili flakes. Add the grated coconut and a pinch of salt and fry for 2 minutes while stirring. Watch out, this burns easily. Remove the pan from the heat and allow to cool.

Halve the Looye Honeytomatoes and mix with the shrimp and the coconut mixture. Have the mixture ready when you start table grilling, to prepare in a mini frying pan or on the griddle.