Aubergine and Fennel Sauce
Soft cooked aubergine binds raw fennel, garlic and parsley into a spoonable sauce. Dried oregano and red wine vinegar supply a strong herbal, tart finish; the remaining water is added only as needed.
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Recipes by Dorian Hale
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Lemon and Orange Cinnamon Cake
A long loaf of lemon and orange cake with ground cinnamon. The citrus flesh and juice are folded into the batter; baking in a loaf tin requires checking the deeper centre before the cake rests and is sliced.
Orange and Almond Cake with Coffee Ripple
An orange butter cake carries a dark coffee, almond and brown sugar ripple. Sliced almonds finish the top of this cake baked and served in a skillet.
Rice and Cannellini Soup with Polenta
Rice, cannellini beans and lentils form a thick soup with instant polenta, garlic and onion. Parsley is added before serving.
Seared Aubergine and Polenta with Sage
Firm polenta cubes, small cooked pasta and pan-seared aubergine are combined with rosemary and sage. Serve warm on crisp pita spread with natural yogurt.
Whipped Ricotta and Polenta Filo Bites
Smooth ricotta is folded with warm polenta, Parmesan, feta, sage and parsley. Spoon the creamy topping onto golden baked filo squares just before serving.