This is one of those recipes where I go by the feel and the look, but I am going to try to write it down! In fact, once you have made it once and got the idea, it is infinitely versatile.
Paw paw and citrus flavours go so well together, and luckily I have the last citrus of the season – late mandarins and pomelos – still picking.
Mulberries are right in season up here, and like most foods with that deep colour, they’re full of antioxidants and phyto-nutrients.
Ful medames are a traditional breakfast all through North Africa.
These little tarts use a strong egg custard to encase the mulberries and give them enough lunch box stamina.
Chickpeas and silver beet, livened up with lemons and olives – the nice part about it is that it is the kind of filling, low fat, very yummy soup you can snack on all day and feel good in all sorts of ways.
These are the perfect party plate. They are best cold (though in our house a good percentage don’t make it that far). If you have a garden, most of the ingredients will come out of it.