Basil is a most versatile herb - it can be subtle or spicy or both. The fragrance of basil is unmistakable.

Here I have chosen 2 very different recipes that I believe bring out the best of basil !

1. Baked Haloumi in Vine Leaves (vegetarian)
2. Broiled Stuffed Mussels

Learn more about this great herb by clicking here : BASIL

Serves 8

• 8 oz haloumi cheese
• 18 vine leaves in brine

SAUCE:

• 3 teaspoons cornstarch
• 1 1/4 cups tomato juice
• 2 teaspoons lemon juice
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar
• 1/4 teaspoon ground bay leaves
• 1 teaspoon shredded basil leaves

TO GARNISH:

• plenty of basil leaves

Pat haloumi dry with absorbent paper towels and cut into 16 to 20 1/2-inch slices; divide into small bars and set aside.

Soak vine leaves in a large bowl of cold water for 30 minutes to remove brine. Drain, then plunge one at a time into a large pan of boiling water and blanch for 2 minutes. Drain and pat dry with absorbent paper towels.

Preheat oven to 450F (230C). Brush a shallow ovenproof dish liberally with oil.

Place a piece of cheese near stalk end of each vine leaf; fold in sides and roll up to form small packets. Pack stuffed vine leaves closely together in a single layer in prepared dish. Brush generously with olive oil and cook in the oven for 15 - 20 minutes, until crisp.

To make sauce, blend cornstarch with a little of the tomato juice, stir in remaining juice, then place all sauce ingredients in a heavy-based saucepan over medium heat. Whisk constantly until thickened.

Serve stuffed vine leaves hot, on a pool of sauce, garnished with basil leaves.

Note: This dish can alternatively be served as a main course for 4 - 5 accompanied with rice.

Serves 6

• 6 lb mussels, trimmed
• 1/4 cup dry white wine
• 1/2 cup butter, softened
• 1 clove garlic, crushed
• 2 shallots, very finely chopped
• 1/4 cup pesto
• salt
• freshly ground pepper
• 1/2 cup fresh bread crumbs
• 1/4 cup grated Parmesan cheese
• basil leaves, to garnish

Put mussels and wine into a large saucepan. Bring to a boil, cover tightly and cook over high heat, shaking pan occasionally, 4 or 5 minutes or until mussels open.

Line a baking sheet with crumpled foil. Drain mussels, discarding any that remain closed.

Remove top shell from each mussel and arrange lower shells on baking sheet. In a bowl, mix together butter, garlic, shallots, pesto, salt and pepper.

Preheat broiler. Spoon a little butter mixture onto each mussel in shells. In a bowl, mix together bread crumbs and Parmesan cheese and sprinkle over mussels. Broil 5 minutes or until bubbling and golden.

Garnish with basil leaves and serve immediately.

Variation: This dish can also be made with clams.