This is the epitome of Italian dishes (locally known as Pappa al Pomodoro) and one of my favourite, favourite soup recipes.  Actually calling it a soup is like calling the Queen ‘a lady with a handbag!’  When it’s made slowly, with love this dish has enough magic to make you believe in the simplicity and majesty of Mother Nature’s bountiful pantry! Also, 12 million Italians can’t be wrong.  An opera in a bowl……..

A well presented fondant can be the most impressive dessert on your table.  With a deep cake crust and molten centre oozing chocolate, it really is a mouthgasm on a spoon!  Paired with my orange infused custard, prepare yourself for dessert heaven.

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.

This is a simple and wonderful way to make a quick, light full of flavour custard for puddings and desserts or to eat puddled over a pile of sliced bananas – OH! OH! OH!

Mates coming over and they eat ‘nothing with a face’ not a PROBLEM (?!) Whip this number up and impress their faces off.
Great in the winter served hot or in summer sliced with a chilled glass of Pinot Gris………and when you get their invitation, tell ’em you only eat steak, blue & bloody…. mic drop!