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.

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……..

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.

No pastry! No problem, my quiche will have you seated and scoffing in no time at all because I use bread (gluten free option) instead of pastry. This recipe is fabulous if you have a little left over feta and a few vegetables to spare. Please feel free to use your own veggies (peas, broccoli, spinach). If you’re a vegan, replace the feta with diced avocado or chick peas.

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?