Whether I grow 1,2 or 5 tomato plants, at the end of the Summer season, I always have enough tomatoes for my whole neighbourhood, which luckily for me is a good thing.  Homegrown tomatoes (or any for that matter), especially freshly picked and full of the sun are the perfect ingredient for this sweet n easy chutney. This recipe belonged to my children’s grandfather, Popsie, who was a fab home cook and my best friend.

For when you have an abundance of tomatoes (seasonal) or you want the best base for your pasta dish or pizza topping, this sauce is the queen when it comes to tomato excellence.  Take your time, add the love in the stirring and it will all come back on the palate – trust me.

Ooh have you got some over ripe bananas that are stinging your eyes OR do you have some waiting for a good idea in the freezer? Well, if yes, then this is the recipe for you?

Gone are the days when these little green gems were boiled to death before the chicken even hit the oven.  This recipe takes Brussel sprouts to a brand new level of delicious.  Great during the cold winter months when they’re in season, as this recipe punches sunshine, personality and flavour into every mouthful.

Every Autumn I have an abundance of walnuts & there’s nothing like a jar of freshly blended dukkah. I sprinkle this mix over soft cheese for platters, salads or hot pasta for flavour & texture.  As a marinade with oil over grilled fish or chicken. When roasting potatoes or veggies a spoonful over 5 minutes before I remove them from the oven. Otherwise, lovely with fresh bread and warm olive oil.