An Edible Voyage

August 2021 Agrodolce. That addictive, lip-smacking Italian goodness, the epitome of Mediterranean cuisine. It's so good in fact, even challenging fennel submits to the most delicate and delicious of dinners. Heat the oil from the anchovies, fry finely chopped garlic, pine nuts and slivered fennel, before stirring in honey, raisins, red wine vinegar and the anchovies.  Simmer until the liquid evaporates and, at the last moment, toss through fresh dill.  Serve on flatbread - if you want to go homemade, see below for the softest, fluffiest, moorish, yet super simple flatbread around. Quick Flatbread Melt 50g butter in 3/4 cup warm milk.   Add 2 cups plain flour.  Knead for 2 mins.  Rest for 30 mins.  Divide in to 4.  Roll in to rounds approx 0.3cm thick.  Cook one at a time in an oiled pan over medium heat for around 90 secs on each side, or until it bubbles up and turns golden

April 2019 Since discovering how easy it is to make no churn ice cream - just whipped cream, condensed milk and whatever flavouring you desire, I've had a lot of fun trying out new creations, including this Easter Special.  A hot cross bun, broken in to small pieces and soaked with some extra raisins in whisky, folded in to the ice cream base with a little extra mixed spice, and then served in a toasted hot cross bun.  The warmth of the bun works wonderfully with the cold ice cream, and you get the texture of a hot cross bun, with an intensified flavour coming through from the ice cream.  A definite Easter success!