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.
I’ve drunk too much limoncello in Italy, but also not spent enough time in Italy drinking limoncello.
If you have a tree overflowing with lemons, this recipe is a great way to use them up. You will need about four lemons for this recipe. I love the tartness and the silky texture of this lemony tart, and the crust is a versatile gluten-free beauty.
Roasted strawberries are really delicious. I especially love them with orange juice and rosewater, and they are prefect with this hazelnut sponge cake.
This sweet potato and macadamia cream cake makes a great dessert, but really, there’s no need to save it for a special after-dinner occasion – I keep coming back for a sneaky slice every time I have a cup of tea.
