If you'd like to take it …

… one step further – you can make your own passata for the tomato sauce. It might seem a step too far, but I assure you it's worth the effort!

As an aside, if you grow your own tomatoes very often you find that you have a glut – the perfect passata solution and no waste! You can get many varieties to grow for cooking purposes - for example Roma (or plum as it's commonly known) - there are several to choose from all of which break down into rich thick sauces.

On with the recipe :

Passata – the quick way

1 tbsp olive oil

1 onion, peeled and finely chopped

4/5 cloves of roasted garlic

1.5kg tomatoes, chopped roughly

6 fresh basil leaves

1 tbsp balsamic vinegar

2tsp caster sugar

salt and black pepper

Using a large saucepan – 22cms in diameter, fry the onion and garlic for 10 minutes until soft. Transfer to a food processor or blender and blitz to a smooth paste and set aside.

Add the tomatoes and basil to the pan and cook gently, stirring frequently for 20/25 minutes until the tomatoes are soft. Cool for 10 minutes then push through a sieve to give a smooth sauce.

Rinse out your saucepan and return the sauce and paste, add the vinegar and sugar and simmer gently for 10/15 minutes, stirring until you have a thick passata. Season to taste with salt and black pepper. Cool then decant into suitably sized containers for freezing - if you want to use it straight away fridge it – it will keep for 3-4 days. Frozen, your passata will keep for up to 2 months.

As a guide you'll get 600ml of passata from the recipe.

Passata di Pomodoro in Italian or, as it is more commonly known liquid gold!

I should mention that passata freezes well, furthermore the flavours will continue to develop.

Remember to freeze in small amounts – you never know what you might decide to cook - you can always pull out two or three portions.

Waste not want not!

Passata pics and tips coming next.

Italian Meatballs …

… the recipe that follows is easy and makes really tasty meatballs. As a rough guide 450g of minced meat will give you 24 meatballs.

Meatballs

450g minced beef, pork, turkey

or Quorn mince

*salt and black pepper

*garlic – either 2 tsps of paste or 2 cloves, crushed

*oregano – a generous sprinkle

*half a tsp of chilli

*heaped tbsp of tomato paste

*1 egg

sprinkle of plain flour

Rapeseed or vegetable oil for shallow frying

Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.

Use a teaspoon as a measure and heaped with mixture, roll it between your hands and set aside on a board. When the meatballs are ready, heat the oil in a large frying pan and fry on a low heat, gently and carefully shaking the pan to ensure they are evenly coloured – use tongs if you are accident prone! Seal the meatballs in batches - 8 at a time and then transfer to an oven-proof dish or foil tray ready for later – cool, cover and fridge.

When you are ready for supper later in the day place the dish or tray containing the meatballs in a pre-heated oven 180fan/200c/Gas 6 and complete the cooking for 20 minutes – this time will vary depending on the sizes of the meatball – ensure that they are properly cooked – cut a larger one in half to be sure.

The perfect marriage with the “lip smackingly good” tomato sauce!

Note :

You can freeze Quorn mince once it has been cooked – make sure your meal is cold before freezing – use within a month. For use, defrost fully in the fridge and cook within 24 hours ensuring it's piping hot.

A couple of extra arancini ideas!

If you leave your arancini plain as the original recipe try serving with an Alfredo sauce sprinkled with chopped flat leat parsley a definite lunch or supper dish – delicious comfort food!

Here's the recipe :

1 tbsp unsalted butter

200ml double cream

50g freshly grated Parmesan, plus more for sprinkling

Salt and freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

This sauce can be made ahead.

Delizioso!

Finally, I'm a fan of fusion, in particular Italian/Malaysian - this may sound even more strange but I love arancini with a curry sauce, stuffed or not – surely I can't be the only person out there with strange taste?

If you think about it you generally eat rice with a curry … why not in a ball with a crispy shell?

Why not serve the rice ball with a rendang curry? You can cheat if you like a buy a ready-made paste and add it to coconut milk or, a sort of half way house, make your own but speedily.

Rendang Sauce

100 ml coconut cream

50ml water

3 tsp brown sugar

2 tsp curry powder

(I used mild)

1 tbsp kecap manis

(also known as sweet soy sauce)

Combine all the ingredients in a saucepan over a low heat and

serve. Can be made ahead and re-heated.

There's nothing wrong with a short cut or two – it may not appeal to the purists out there – some of us haven't got time!

The world is definitely your lobster – you can add prawns or chicken, whatever you fancy. Just in case you think I'm making this stuff up – here's what it looks like, with prawns in the rendang sauce :

Buonissimo!

Coming up … “The perfect tomato sauce” ...

Sensational Arancini!

This recipe comes from one you'll know – rice balls made from risotto. It's the perfect solution in that you can make whatever size you like, to suit the occasion!

Here we have :

Arancini

For arancini, aka rice balls, you'll need a basic risotto recipe :

1 litre vegetable or chicken stock

40g unsalted butter

1 tbsp groundnut oil

2 small onions, finely chopped

3 garlic cloves (or 3 tsps paste)

350g risotto rice

150ml dry white wine

2 tbsps flat leaf parsley, finely chopped

100g Parmesan cheese, grated

salt and black pepper

Bring the stock to a boil and simmer gently. Heat the butter and the oil in a pan and fry the onions and garlic until soft. Season with salt. Stir in the rice and fry for 2 minutes until the edges become opaque. Add the wine. Start adding the stock, a ladle at a time – the liquid should be absorbed before you add the next. Add the parsley, black pepper and the Parmesan cheese.

It's imperative that your stock is kept hot and added a ladle at a time. If you follow these basic principles you'll be fine.

Tip your risotto into a tray bake, cover and cool, then fridge. You can leave for a couple of hours or overnight – whatever suits you best. The tray measures 12” or 31cms - with the tray bake lengthways in front of you cut the risotto in half. Each half tray ( 6” or 15.5cms) gives you 9 arancini weighing approximately 80/90gm approximately. Using one half divide into 9 squares – 2½” (6.5cms) 5” (13cms) and 7½” (19cms) and set aside. I used a good old fashioned school ruler – works a treat. You can continue and make another 9 or freeze the remaining risotto as it is.

Prepping this way will give you pretty much similar sized arancini but don't lose sleep over it!

You might think there appears to be a lot of work, but the recipe is simplicity itself and it can be made in stages, whenever you have time.

Coming up … taking it up a notch!

Fruit and Nut anyone?

These two recipes lend a certain something to sharing plates, they are perfect “pop in the mouth” nibbles!

Fruit and Nut sides

Dates wrapped in Parma ham

Makes 20

1 tsp vegetable oil for greasing

20 dried dates – pitted

20 small cubes of parmesan or other hard cheese

10 slices of Palma ham, halved

Pre-heat oven 170fan/190c/Gas 5.

Lightly grease a baking tray large enough to fit all the dates.

Place a cube of cheese in each date and wrap in a half slice of Parma ham. If you need to you can secure each date with a wooden cocktail stick. Lay the dates on the tray and bake for 10 minutes or until the ham crisps up.

Serve hot.

I've served these to guests who do not like dates and have converted – the combination of flavours is perfect – sweetness of dates, saltiness of ham and zing of cheese.

Spiced almonds

Serves 4-6

1 tsp olive oil

200g blanched almonds

coarse sea salt

¼ tsp smoked paprika

Heat the olive oil in a non-stick frying pan, add the almonds and toss over the heat for 5 minutes until golden.

Use a slotted spoon to transfer the nuts to a bowl, leaving as much oil in the pan as possible. Sprinkle the nuts generously with coarse sea salt and the paprika, toss the nuts to coat them in the seasoning. Leave to cool then transfer to a serving dish.

Another great “make ahead” side and definitely in the “keep it simple” category.

Now for one of my absolute favourites ...

Here's a little something using broad beans...

If you can't face the thought of blanching and podding 500g of broads beans, split the difference and mix 250g of cooked petit pois – it will however, be worth it!

Here goes :

Favetta

500g broad beans, blanched and

refreshed and then podded

1 roasted garlic clove

100ml olive oil

zest and juice of half a lemon

100g Pecorino cheese – grated

salt and black pepper to taste

Put the broad beans, olive oil and garlic into a food processor and whizz quickly so that you achieve a rough mixture – you do not want a pulp! Tip the mixture into a bowl and add the lemon and zest and add 50g of grated pecorino. Season - but remember that Pecorino is sharper and more tart than Parmesan so taste before you season.

Serve on bruschetta or crostini garnishing with a drizzle of olive oil and a sprinkle of grated Pecorino or serve the favetta in one bowl with piadas, ready to roll up and dip.

The ultimate finger food!

The boring stuff - the broad beans

You won't like this!

Blanch your broad beans – bring a large pan of water to the boil and then add the beans, bring back up to the boil. Drain and refresh – in other words rinse in fresh cold water. Tip onto kitchen roll and pat dry. Tip into a bowl.

Place the bowl of beans on a tray that fits into your lap along with two large food bags. Sit in your favourite chair and tune in to your favourite “guilty pleasure” tv programme. Pop your beans to reveal the bright green beauties inside. Place the discarded outer skins into one bag and the beauties in the other.

A tea towel on your lap will stop the tray slipping.

Next up … fruit and nut anyone?

Perfect Piada or Piadina!

You'll see that the recipe given is for the larger, piadinas. I made the smaller piadas – you will get 12/14 breads approximately – it depends how precise you want to be.

Piadina

Makes 4-6 breads (large)

500g plain flour

½ tbsp baking powder

1 tsp salt

2 tbsp olive oil

300ml water

Mix the flour with the baking powder and salt and then gradually add enough water to make a dough that is soft and a little sticky. Add the olive oil then knead for 10 minutes, until smooth. Transfer the dough to a lightly oiled bowl, cover and leave to rest for 30 minutes.

Divide the dough into four to six pieces and flatten each ball into a round to fit your frying pan – it should be about 3mm thick but can be quite misshapen. Prick each bread all over with a fork to prevent puffing.

Heat the frying pan until very hot, then cook each flatbread on both sides. It is fine to have patches of charred dough. Keep each flatbread warm by wrapping in a tea towel until you have cooked the remainder.

Fill, fold and get ready to feast.

P.s. I made the smaller piada and it takes a while – best make ahead and then freeze!

The pizza option …

… it seems fitting that we should serve a “mini” pizza – variety is the spice of life!

I give you “Stromboli”. This is a recipe for those that you know are going to say …. “I don't like … “.

If you are catering for a mixed age group or just want something that you know will fit this is the one! It's also the fastest pizza you'll ever make. It cheats in that you use a ready-made pizza base – if you're a purist knock yourself out and make your own base – in my defence my mission is to make your life easy.

Stromboli

400g prepared pizza dough or ready-made base

4 tbsp tomato paste

100g thinly sliced salami

120g baby spinach

100g thinly sliced mozzarella cheese

1 tbsp olive oil

Generous sprinkle of oregano or garlic Italian seasoning

Pre-heat your oven 220fan/200c/Gas 8. Place a large baking tray in the oven.

Place a dampened J cloth on your work surface. Place a piece of baking parchment on top of the cloth – it will stop it sliding – make sure you leave enough to get hold of – you're going to lift it onto the hot baking tray that's in the oven at the moment. Unroll the pizza dough gently on the parchment.

Spread the tomato paste onto the base. Add the slices of salami, followed by the spinach and then the mozzarella and sprinkle with the oregano or garlic Italian seasoning. Roll up the base from the shortest side and brush with the olive oil - make sure it's seam-side down when placed on the tray.

WITH CARE remove the tray from the oven and then carefully lift the parchment and the rolled up pizza onto it. Place back in the oven for 20/25 minutes until golden brown – check at 20 minutes.

When removed from the oven slice into portions to suit and serve.

There are photos …

Choose any of your favourite pizza toppings to create your own Stromboli – I said it was fast!.

As for the prepared pizza dough – try Asda for a block of vegan dough @ £2.50 per 400g pack – you'll find it in the chiller cabinet with the other types of pastry.

Hmm, what's next …

Up next …

… another all time winner for me would be frittata – everyone loves it and it is just as tasty served cold as it is hot.

Frittata

Serves 4

4 large eggs

400g cooked new potatoes, cubed

1 medium onion, finely chopped or 4 spring onions finely chopped

glug of rapeseed oil (2 tbsp)

black pepper

2 handfuls of grated mature cheddar cheese (50g approx)

1-2 tbsp flat leaf parsley, finely chopped

I use my trusted large frying pan for this task – the one I'm always droning on about - suitable to use in the oven as well as on the hob. I make this point because if you use this recipe then you'll be placing the frying pan under the grill – if you use an ordinary frying pan you may damage the handle, not to mention safety issues!

To begin, turn on your grill but before doing so check that the frying pan will slide easily into the space leaving at least two inches gap between the pan and the grill itself otherwise you'll burn the top and the middle won't be cooked.

Sauté the onion in a little rapeseed oil until softened. Add the cooked cubed potatoes. Whisk the eggs in a mixing bowl, add two large handfuls of cheese and black pepper.

Add the egg and cheese mixture to the onions and potatoes and cook on a medium heat on the hob for 2/3 minutes. Then place the pan under the grill and allow to cook for 2/3 minutes. REMOVE THE PAN USING OVEN GLOVES. Using a fish slice gently flatten down the frittata so that you break the top – you'll find that the egg mixture is still not quite cooked. Place the pan back under the grill for another2/3 minutes or until it is golden brown.

You have unlimited options to add to your frittata – you could begin with sautéing 200g diced chorizo which, as we know gives the declicious spicy oil. Then add the onions and potatoes as above.

To serve slide your cooked frittata onto a wooden board. Frittata looks impressive and inviting served hot and whole – you could if you prefer use a small circular cutter and cut individual portions – hot or cold. Sprinkle with the parsley either way!

It's the perfect addition to a sharing plate!

Then there's the pizza option ...

 

Rotolini alla crema di fave …

… here it is :

Serves 4

250g broad beans, fresh or frozen

30g robiola or similar cream cheese *

1 tbsp grated pecorino

4 eggs

3 tbsp milk

1 tbsp plain flour

2-3 tbsp finely chopped flat leaf parsley

salt and black pepper

2 tbsp rapeseed oil

4 slices cooked ham (Italian if you can

get it)

Boil the broad beans until softened in lightly salted water for 5 minutes. Drain, cool and “pop”.** Place in a food processor with the cream cheese and the pecorino and blend until smooth. Season to taste.

Beat the eggs in a bowl with the milk, flour, flat leaf parsley and salt and pepper.

In a lightly oiled, non-stick pan, use this mixture to make about eight small flat, thin omelettes, cooking them on each side for about four minutes. Make sure they are cooked through but soft enough to roll up. Leave to cool.***

Lay a slice of ham on top of each little pancake and spread with the broad bean and cheese mixture, then roll up and cut across into bite-size pieces, sealing each one safely closed with a wooden cocktail stick.

Chill until required.

*Robiola is very difficult to get hold of. You could use ordinary cream cheese or, for an extra tang, try Boursin – I appreciate that Boursin is French and Robiola is Italian but hey, needs must!

** and *** are elements that can and as far as the omelettes are concerned should be made ahead. To “pop” the broad beans, once cooled remove the outer thick skin.

To follow ...

If Italian is your bag ...

… then you might like what follows … here's a selection of cicchetti – pronounced chee-keh-tee - for the uninitiated cicchetti are to Venice what tapas are to Barcelona. Perfect sharing plates!

Here's a few salad sharing plate ideas :

Fresh Mushroom Salad

or Insalata di funghi freschi

Serves 8

300g chestnut mushrooms

150g parmesan shavings

3tbsp extra virgin olive oil

juice of ½ lemon

3 tbsp flat leaf parsley, chopped

salt and white pepper

Clean and trim the mushrooms and slice thinly. Mix gently with the parmesan shavings. Whisk together the oil, lemon juice, parsley, salt and white pepper. Drizzle the dressing over the mushrooms and parmesan and serve immediately.

I think you'd have to agree that it doesn't get much easier! To save yourself even more time you can prep, box and fridge the mushrooms and ditto the parmesan shavings. Make up the dressing and keep in a screw top jar in the fridge. You're ready to roll in a minute – two at the most.

Another choice from Italian cicchetti – very useful in that these frittatine, or egg pancakes are made ahead, they are delicious stuffed with the broad bean cream.

Here goes, Rotolini alla crema di fave or Stuffed mini pancakes with broad bean cream -

Up next!

Crostini spreads – to buy ready-made or not …

...that is the question!

Do whatever suits you – there are some great quality tapenade and pesto products out there. If you're going to use ready-made buy as good a quality as you can afford.

If you'd like to give it a try, here are recipes for both :

Tapenade

100g black olives, pitted

4/5 cloves of garlic (or equivalent tsps of paste)

1 tbsp of extra virgin olive oil

black pepper

lemon juice – try a dessert spoon – you can always add more

4 finely chopped anchovies, drained

75g chopped capers

Blitz the olives, then add the garlic, capers and anchovies and blitz again, briefly – you want a rustic paste, not mush. Tip into a bowl and add the oil, lemon juice and black pepper to taste – remember to taste as you go you can't take it back!

Pesto is vibrantly green! It's made from crushed basil leaves, toasted pine nuts, garlic, Parmesan and olive oil.

The following recipe serves 4, is easy and takes 10 minutes to make.

Pesto

1 small garlic clove or equivalent roasted

pinch of sea salt

25g pine nuts, lightly toasted

50g fresh basil leaves

juice of half a lemon

125ml extra virgin olive oil

Use a small food processor. Put the garlic and salt in the bowl and pulse, then add the pine nuts and repeat until roughly chopped – don't overwork. Add the basil and pulse gently until well mixed but still retains texture. Turn into a serving bowl and add the Parmesan and lemon juice. Pour in the olive oil and mix to a paste. Season to taste.

You could make the pesto ahead and transfer to a jar with a tight lid (sterilised of course) – drizzle a layer of olive oil over the top of the pesto. It will keep in the fridge for up to a week.

If I had to choose one to make from scratch it would be tapenade every time – it really is scrumptious.

Tomato paste is a bit strong for my taste - if it's not cooked it has a bitter taste but preparing some of each will cater for everyone. A tip – a thin scrape of paste is all that's required!

One might say the crostini is fiddly, but, almost all of it can be done in advance and you can take short cuts for example, you can buy sliced pitted olives, ready to blitz after draining.

Next up … Italian sharing plates

Crostini munching

For those who aren't aware, crostini are small slices of bread, whereas bruschetta gives larger, more rustic slices. In other words, you can make small or large as suits the appetites of your guests. The smaller version is used as a canapé and sliced ciabatta is perfect - part baked baguettes work well too – larger sourdough loaves, sliced and toasted would satisfy larger appetites.

It's back to my lists again, but you'll see that it can be as easy or as complicated as you'd like to make it.

Ciabatta, baguettes or sourdough, sliced.

You can buy part baked baguettes, sliced – a gluten free option

is also available and works very well and you won't taste any

difference

Garlic (fresh or paste)

Olive oil

Tapenade*

Pesto*

Tomato puree*

Toppings

Finely chopped chilli – red and/or green

Goat's cheese – cubed or sliced

Any Italian cheese – e.g. Dolcelatte or Gorgonzola, cubed

Parmesan, Pecorino, Grand Padano (grated), Mozzarella and Taleggio

Olives, pitted and chopped

Mediterranean vegetables, roasted and diced

Parma ham, cut into small triangles, twisted into a cone shape

Salami, as for Parma ham

Anchovies, chopped finely

If you are using garlic paste add olive oil and mix to a paste. Spread sparingly onto the bread, then add any option marked * above. Complete with toppings of your choice – two – three – don't overload.

Whatever you choice of toppings chop, roast or dice ahead, place in small boxes, cover and fridge ready to dress your bread. My tip would be to top your crostini straight onto a baking sheet, lined with baking parchment, cover with cling film and set aside, keeping cool – fridge if you have room.

Pre-heat your oven 180fan/200c/Gas 6. Cook for 3-4 minutes (set your timer!) until golden and crispy.

Transfer to a serving plate and pass to the hungry hoards, pausing only for the accolades!

If you'd like to make your own paste ...

Would you prefer a lemon version?

On reflection, I suppose if I had a “signature” pud it would be tiramisu - but not as you know it – definitely without the coffee! If you don't like coffee in desserts I hope that either the orange or lemon version will appeal.

Lemon Tiramisu

Serves 4 large or 6 smaller

servings

Lemon syrup – 4 tbsp lemon juice, 100g icing sugar

20 fl oz whipping cream

4 tbsp Limoncello liqueur (optional) or

4 tbsp of lemon cordial

20 sponge fingers or Madeira cake (or see Cake and other Notes)

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd to fold into Mascarpone mixture

To decorate – either 50g/2oz plain chocolate, grated

or two chocolate flakes bashed in their wrappers

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

If you are using Limoncello liqueur for a grown up version, add it to the cooled syrup. For the kiddies version add the lemon cordial.

Mix a little of the cream carefully with the caster sugar and mascarpone to combine and loosen, gradually add the remainder of the cream and then, using a hand mixer, whisk gently to thicken slightly. Add the lemon curd to the mixture and use the disconnected blades from the mixer fold in the curd so that it gives a ribbon effect.

For one large tiramisu and using sponge fingers, a rectangular dish is the best shape. Dip the fingers into the syrup and arrange in a row, then add the mascarpone mixture and repeat.

Cling film and fridge until you're ready to decorate and serve.

For the Tiddy version please see Cake and other Notes.

Enjoy!

Coming up … speaking of tiramisu it's time for more Italian recipes ...

A Perfect Party Pud!

Desserts are a risky business for me – did you realise “desserts” is “stressed” backwards!

I'm going out on a limb here and have decided to serve a tiramisu. Tiramisu is a bit like “Marmite” you either love it or hate it, no sitting on the fence.

If I had a £1 for every time I've heard “I don't like coffee in desserts” or “I don't like chocolate in desserts” I'd be a rich girl.

It's very much the case too that coffee flavoured desserts are not popular with kiddies.

Here's my answer – an orange version. For the purists out there I give no apology I want to please all my guests, whether they are 5 years old or 75!

Here's the recipe :

Orange Tiramisu

Grated rind and juice of 2 oranges

20fl oz whipping cream/1 pint/570ml (heavy)

4tbls Cointreau (optional)

20 sponge fingers or Madeira cake

4tbls caster sugar

225g/8oz Mascarpone or curd cheese (Philadelphia)

50g/2oz plain chocolate (grated)

Mix the orange rind and juice with the Cointreau – adults only - for an alcohol free version then omit the Cointreau and add an additional 4 tbsp of orange juice.

Mix the cream carefully with the sugar and mascarpone. A small tip – place the mascarpone cheese in a mixing bowl and add the sugar. Once combined add the cream gradually.

Cut up the cake in shapes that suit the bowl you are using and dip into the orange mixture.

Layer the mascarpone mixture with the sponge.

Grate the chocolate and set aside. Sprinkle over the tiramisu when you are about to serve.

You can use two chocolate flakes – bashed in their wrappers – instead of the plain chocolate. I'm thinking the kiddies might prefer the flakes!

Stand by for extra help and hints & tips ...

The extra mile – the ice cream!

I always seem to plan my menus in reverse, with ideas for desserts first!

There's nothing that will serve you better than a home-made ice cream and all my recipes are of the “no-churn” variety. I use the standard vanilla ice-cream base recipe to begin :

Vanilla ice cream

Prep – 5 minutes

Total time – 5 minutes

plus freezing at least 6-8 hours

or until firm

Gives you 1.6 litres of ice cream is equal

to 18 scoops

1 x 397g tin sweetened condensed milk

1 x 600ml double cream

2tsp vanilla bean paste

Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, then decant into smallish containers.

To serve – remove from the freezer and allow to soften.

Serve with the cake, drizzle and a scoop of ice cream.

The genius of this idea is that you can freeze it, each element alleviating the stress on the day.

I took a risk and served this at a dinner party, not knowing two of my guests' taste, thankfully it went down a storm!

Next … a lemon recipe

First up … Orange drizzle

This cake is moist – moist is good but to dress the cake I would make extra “drizzle” to serve with the Gateau a l'Orange.

Orange Drizzle

200g icing sugar

250ml orange juice – no bits

Put the sugar and orange juice in a small saucepan and heat gently so that the sugar dissolves. Bring to the boil and then reduce the heat and simmer on a low heat for 10 minutes.

Hey presto, that's all there is to it, a syrupy drizzle and you've turned your cake into a supper or dinner party dessert – serve with a spoonful of clotted cream or vanilla ice cream.

Here's the drizzle cooling :

and again with the cake

or, if you'd prefer to give your guests a choice,

serve the drizzle in small jugs

This is so easy and delicious!

I've frozen the syrup too so that's another task completed.

Finally, the extra mile … the ice cream

Oranges and Lemons …

Here are a few recipes with, not surprisingly, oranges and lemons!

First up, my favourite cake, tried and tested and a flourless recipe – it stands wonderfully on it's own and is equally a perfect celebration cake with extra bits.

You wouldn't normally serve a cake as a dinner party dessert I hear you say, the following may change your mind.

Gateau a l'Orange

(Orange Cake)

Serves 12

2 oranges

6 large eggs

250g sugar

2 tbsp orange blossom water

1 tsp baking powder

250g ground almonds

Wash the oranges and boil them whole for 1 – 1½ hours or until they are very soft.

Beat the eggs with the sugar. Add the orange blossom water, baking powder and almonds and mix well. *Cut open the oranges, remove the pips and purée in a food processor. Mix thoroughly with the egg and almond mixture and pour into a 23cm cake tin – lined with baking parchment, preferably non-stick and with a removable base. Bake in a pre-heated oven 170fan/190c/Gas 5 for an hour. Let it cool before turning out.

Believe me when I say that I stared at this recipe for years. What put me off baking this cake was the boiling of the oranges for the time allotted, an hour and a half is too long for me watching oranges and it's so easy to become distracted - before you know it you have a burnt saucepan and the rest, as they say, is history.

To bring it up to date - instead of boiling the oranges, microwave them for 8 minutes on high.

Pierce the oranges with a paring knife – carefully and microwave for 4 minutes then turn and repeat. Make sure your fruits are in a covered vented microwave container. Leave to cool. Continue with the recipe marked *.

A useful tip. Microwave the oranges ahead of making the cake so that they can cool, it will be much easier and safer to prep them, ready to pulverise.

You could enjoy this cake on its own but … hold that thought …

Nasi with all things fishy …

… I hope you enjoy this variation of the original recipe – some might say “if it ain't broke don't fix it” - in the interests of those who don't eat meat I rest my case!

Here it is :

Nasi with all things fishy

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder or sambal paste

8oz (225g) cooked rice

6oz (175g) cooked salmon fillet, flaked

6oz (175g) smoked salmon, finely sliced

6oz (175g) peeled prawns, defrosted if frozen

120ml Kecap Manis (sweet soy sauce)

60ml dark soy sauce

4-6 hard boiled eggs, quartered

black pepper

Serves 4-6

Add the vegetable oil to a wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the salmon and prawns.

Mix the kecap manis and soy sauce together, stir into the rice mixture, then season to taste with pepper.

Add the eggs, folding in gently, serve immediately, straight from the wok.

You can adjust the amounts of fish/seafood to your own personal taste – bearing in mind that you have two elements to replace from the original recipe – chicken and ham – 175g each plus 175g of prawns. You are adding hard boiled eggs and although these are a garnish they are definitely an integral part of the dish since the sauce is quite punchy and the fish quite salty so they play an important part in the balance.

Once again though, make it your own – adjust to suit yourself, if you want more prawns then adjust the amount of salmon accordingly. The great thing about this recipe is that it is a “leftovers” dish i.e. everything in it, apart from the onion, garlic and chilli and the sauce, is already cooked.

Optional sides :

Add a dish of chopped honey roasted cashews

Add bowls of soy and Kecap Manis for extra drizzle

Add a stack of small thin wraps – small wraps are easier

to control for little fingers

Add a stack of Little Gem lettuce cups – ideal for

filling with the Nasi and devouring – you'll save on

cutlery too!

a perfect “dive in dish”

Me thinks it's a perfect Saturday night treat.

The original Nasi Goreng ..

… Nasi Goreng is Indonesian and began life as a breakfast dish using up leftover rice from the previous evening but has evolved into a popular street food choice, right up to being served in posh restaurants. It can be spicy or not depending on your taste.

Here is the original with some alternative choices underlined :

Nasi Goreng

Serves 4-6

3 eggs

1 tbsp water

1 tbsp oil

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder – instead of using chilli

powder use ½ tsp of sambal paste *

8oz (225g) cooked rice – instead of using plain rice, use bags

of frozen rice with added veggies *

6oz (175g) cooked chicken or turkey meat, diced

6oz (175g) peeled prawns, defrosted if frozen

2 tbsp dark soy sauce

1 tsp soft light brown sugar

1 tbsp lemon juice

instead of using soy, sugar and lemon juice use

60ml of soy sauce and 120ml of Kecap Manis *

6oz (175g) cooked wafer ham, thinly sliced

instead of using cooked wafer ham use cooked

shredded ham hock *

black pepper

Beat the egg lightly with the 1 tbsp water. Heat 1 tbsp oil in a wok or frying pan. Pour in the egg and cook until set underneath, flip it and repeat. Slide the omelette out of the pan on to a board, roll up into a cigar shape and slice into strips – set aside.

Add the vegetable oil to the wok and heat gently. Add the onions, garlic and chilli powder* and fry until lightly browned. Add the rice* and cook for a few seconds then stir in the chicken and prawns. Cook for 2/3 minutes.

Mix the soy sauce, sugar and lemon juice* together, then stir thoroughly into the rice mixture. Stir in the ham* then season to taste with pepper. Spoon the mixture into a serving bowl and garnish with the omelette strips as shown in the photo to follow.

Whichever variation of The Gorengs you choose the principle is the same – it's the perfect vehicle for using leftovers and adding treats like prawns and ham hock. It's quick and easy to produce and so satisfying to place a large wok full of deliciousness on the table!

Now for the simplified fish version ...