For this recipe I use soba noodles, a Japanese noodle made from buckwheat flour and water. They give that silky slurpy texture that is so good in curries and soups, but you could use egg noodles instead. A sprinkle of chopped cashews on top would also be delicious.
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Toffee apples for grown-ups, the tarte tatin is all about the flavour of the fruit – crisp pastry, firm, juicy apples and that sweet, buttery caramel topping, holding the whole lot together.
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This is the easiest dessert to make during summer and the most refreshing, but it is also the perfect palate-cleanser to serve after a fish main course. I sometimes use fresh basil instead of the mint, which adds a delicious sweetness.
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I grew carrots this season and wanted to find a way to not waste a single scrap of them. So I invented my own Carrot Tops Pesto.
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I love the flavours of rosemary and lemon blended together and this recipe is light, refreshing, and perfect for any occasion. The combination of aromas are zingy, fresh, and remind me of Italy!
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