A socca is farinata by another name, a crêpe-like chickpea snack originally from the Italian Riviera.
If you go to Greece, you will notice small kiosk-like shops called periptero selling ice cream. This is our interpretation – the addition of almonds and salt flakes takes it to the next level.
This tomato medley salad plays on the subtleties of the varieties’ flavours with a contrasting whipped feta and a sweet honey-chilli drizzle. Make extra of the whipped feta and the honey-chilli drizzle to reconstruct this later as a dip with other garden goodies. Though, honestly, it is best with fresh tomatoes – an addictive combination.
Not only a pleasure to look at, this gorgeous cake is wonderfully decadent without being too rich — and it’s actually not that difficult to make. If you want to make a three-layer cake, simply use smaller-sized tins, ideally 16–18cm.
Most Verve readers are probably most aware of just how vital bees are to the survival of the planet and all that inhabit it, but most are probably unaware of the profound intricacies of their hive communities, and the good folk at Comvita are more than happy to oblige.
