If you invest 5 minutes in its preparation and are patient enough to then let it sit at least for one week on your kitchen shelf, you will be rewarded with the most fragrant golden digestive you can imagine.

Show me a neat – doable – pasta shape and I’m sold. It doesn’t take much to twist my arm and that’s what happened when I first laid hands on a dear friend’s book.

Lots of new recipes in the pipeline, but sadly my computer decided to bend inwards and die on short notice – no goodbye, no farewell only the dreaded blue screen of death.

…tempting nevertheless. My first choice was slightly influenced by the leeks in my fridge, which have been waiting for their gala display longer than necessary already. But then, is there a better ending to a leek’s life than becoming julienne for risotto? I hardly doubt that. Besides,…