Almond and Orange Cardamom Cake
Chopped almonds and orange flesh give texture to a vanilla yoghurt cake with cardamom. The batter is spread in a shallow tin and rested after baking before four generous portions are cut.
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Recipes by Nora Glenn
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Artichoke and Sausage Soup with Squid
Artichoke, pork sausage and squid simmer with onion and saffron until tender. Lemon wedges accompany the soup.
Cherry, Pear and Oat Cake Bites
Golden oat and almond cake squares with pitted cherries, diced pear and vanilla. Makes sixteen bites, two per serving.
Cod and Squid Toast Bites
Cod is cooked with saffron and paprika, then combined with quickly cooked squid, wilted spinach and diced radish. Serve the topping on crisp toast squares.
Orange and Almond Cake with Mint
Orange flesh, almonds and sliced mint are baked in a small milk cake. The almonds are chopped finely, and the moist batter is allowed to settle before eight portions are served.
Pan-Charred Prawns and Spinach with Capers
Pan-cooked prawns and wilted spinach are combined with cannellini beans and red onion softened with reduced sherry. Serve over yogurt with capers and baked filo crisps.
Pear and Peach Cobbler with Lime Yogurt
Juicy pear and peach beneath a golden, tender cobbler topping, served with cool lime yogurt. Makes six spooned portions.
Potato and Artichoke Sauce with Sherry
Cooked artichoke hearts are blended with dry sherry, lemon juice and paprika, then folded into hand-mashed boiled potato. The sherry is added uncooked, giving this smooth sauce a direct wine flavour.
Sausage and Potato Pasta with Cod
Pork sausage and potato simmer with onion, garlic and saffron. Cod cooks gently in the pan near the end, then pasta is folded in.