A golden parmesan crusted cornbread with sticky sweet roasted tomatoes from Thomasina Miers. She makes this in a skillet, but if you don’t have an ovenproof frying pan use a casserole or baking dish instead.
A very good fish soup from Trine Hahnemann.You do need a good stock, so allow plenty of time to prepare this and sweettalk your fishmonger into giving you the fishbones!
Rachel Roddy’s version of this spicy and fruity cake from Siena. It will keep in a tin for up to two weeks, but dust with more icing sugar just before serving.
A delicious cake from Thomasina Miers, which will last for up to a week in a tin. It can also be served for breakfast with some thick Greek yoghurt, sliced pears and a drizzle of honey.
