Coffee and Almond Ramekin Cakes with Lime
Small coffee and almond cakes bake in individual ramekins. Lime zest in the batter and on top gives them a fresh citrus note.
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Recipes by Sana Brook
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Courgette and Artichoke Sauce with Rosemary
Boiled artichoke hearts and gently softened courgette are puréed with raw tomato and shallot. Chopped rosemary leaves and dried oregano give the vegetable sauce a pronounced herbal flavour.
Courgette and Cannellini Cups with Pita
Mashed cannellini beans bind softened courgette and fennel with garlic, sage and finely diced cucumber. Serve in small cups with crisp pita triangles.
Courgette and Tomato Salad with Balsamic Vinegar
Thinly sliced courgette and fennel join tomato and rocket in a parsley, oregano and balsamic vinaigrette. A teaspoon of the measured olive oil is reserved for the final drizzle.
Fennel and Mushroom Salad with Basil
Fennel, mushrooms and tomato are distributed over a serving dish with rocket and lettuce. Basil and oregano are included, with dressing spooned around the plate at the finish.
Pasta and Fennel with Ricotta
Fennel and onion soften with rosemary before ricotta is stirred in. Pasta and couscous are folded through the creamy vegetables and finished with parsley.
Tomato and Mushroom Rice Salad
Chilled brown rice, tomato, mushrooms, courgette and cucumber are tossed with parsley and a balsamic and red wine vinaigrette.