Artichokes, to my mind, are too fiddly for everyday eating, but they make the absolute best party food.
This is an adaption of an adaption of a traditional Italian recipe.
We stopped in at a fish shop on the way home from visiting our daughter at the coast yesterday. I had just bought a half kilo of squid, thinking calamari, when I noticed they had snapper frames at a ridiculously low price.
Our blueberry bushes are bearing and the farm up the road is selling bags of blueberry seconds so this is the second in the Muesli Bar Challenge series featuring blueberries.
Blueberries are right in season up here in northern NSW.
This one is invented by my sister.
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.