Almond and Honey Cinnamon Cake
Chopped almonds fill a cinnamon cake sweetened with honey and brown sugar. Milk and beaten egg moisten the batter; bake it in a shallow tin and rest it before cutting eight portions.
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Recipes by Kian Frost
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Artichoke and Pepper Toasts
Finely chopped artichoke hearts, sweet pepper, courgette and cucumber are dressed with olive oil, parsley and oregano. Spoon onto crisp olive-oil toasts.
Aubergine and Fennel Soup
Aubergine, fennel and tomato simmer with onion until tender. Black olives and mint are stirred in at the end.
Courgette and Pepper Sauce with Mint
Raw courgette and sweet bell pepper are blended with mint into a thin, sharply acidic condiment. Lemon juice, balsamic vinegar and red wine vinegar provide most of the flavour, with a small amount of olive oil.
Fish and Pepper Soup
White fish and sweet bell pepper simmer with tomato, carrot and onion. Mint and parsley finish the broth.
Pepper and Artichoke Salad with Olives
Pepper, artichoke hearts and courgette are arranged with radish and parsley. Mint and black olives are added during assembly, with olive oil finishing the dressed salad.
Tomato and Courgette Soup with Artichokes
Tomato and rice simmer with onion before courgette and artichoke hearts are added. Balsamic vinegar and parsley finish the soup.