easy imam bayildi

This aubergine recipe is absolutely one of my favourite things ever. It’s an ancient Middle Eastern recipe that is so delicious I could eat it every day, normally it’s made with scooped out roasted stuffed aubergine halves which can go a bit too leathery. I serve it with warm flat breads, Greek yogurt (or Oatly crème fraîche if you are dairy free) and salad and it’s the perfect lunch or starter. It’s brilliant with my Baked Falafel too. Sometimes I add toasted pine nuts on top with the mint and parsley leaves. My friend Giada and I had it for lunch on toast with hummus and it was delicious.

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pasta alla norma

This is the classic delicious Sicilian aubergine Pasta Alla Norma recipe, which from everything I have read, was first created in the 1700’s in Catania in Sicily and was so delicious that it was compared to the beautiful opera Norma and thus named. Its a good store cupboard supper, and I’ve also served it up at dinner parties with a crisp green salad.

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italian breakfast cake

Italians love a small sweet biscuit or a small piece of cake with their coffee in the morning. This cake is light and lemony and is made with olive oil and lots of eggs. You could eat it anytime of day and it would be delicious with berries and a dollop of crème fraîche too. I reduced the sugar a bit as I don’t like my cakes too sweet but you can add more if you prefer. I think it’s sweet enough.

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rhubarb cocktail

I made these cocktails last night with my homemade rhubarb syrup which I served with gin (or vodka if you prefer) and sparkling water on ice… they were deliciously perfumed with the rhubarb which is the most gorgeous colour. If you prefer you can leave the alcohol out and have a delicious mocktail instead, pour it over ice cream or you can keep it in fridge as a cordial.

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