Charred Artichoke and Cannellini Beans
Charred artichoke hearts and warm cannellini beans are combined with quickly cooked squid, saffron and paprika. Serve with natural yogurt and baguette toasts.
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Recipes by Cal Rowan
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Charred Spinach and Artichoke with Paprika
Pan-charred spinach, artichoke hearts and prawns are combined with softened red onion, garlic and paprika. Serve on baguette toasts spread with natural yogurt.
Chickpea and Tomato Toasts with Saffron
Chickpeas and partly mashed cannellini beans are folded with ricotta, saffron, tomato and capers. Serve the topping on small crisp toasts.
Chocolate, Fig and Coffee Oat Bites
Dark chocolate cake squares with tender figs, fine oats, almonds and a measured coffee infusion. Makes sixteen small bites.
Cod, Rice and Chickpea Soup
Cod, rice and chickpeas simmer with garlic and onion. Lemon wedges are served alongside after a brief rest.
Fig and Pear Cinnamon Cake
Fresh figs and pear dominate a low cinnamon-and-vanilla bake. Both fruits are cut into fine dice; the small amount of batter between them must be set before the dessert rests in its tin.
Tomato and Spinach Baguette Bites
Finely shredded spinach is mixed with diced tomato, red pepper, cucumber, capers and herbs. Serve on crisp baguette toasts with lemon wedges.