Serves 6 1 pound dried rigatoni 2 ounces Parmesan cheese ¾ cup whole skinned almonds 2 cloves garlic 1-2 fresh red chilies 2 large bunches of fresh basil 4 anchovy fillets in oil 3 cups cherry or grape tomatoes, red and yellow if possible Add the pasta and boiling water to a large saucepan, turn [...]

2 x 15 ounce cans peach halves in juice 1 cinnamon stick 1 ¾ cups good quality custard or 1 cup heavy cream 4 Scottish shortbread cookies A couple of sprigs of fresh mint Pour the peaches and their juices into a small saucepan. Add the cinnamon stick and put over a high heat. Leave [...]

4 multigrain crispbreads 3 tablespoons cream cheese 1 lemon 1 small apple 2 cups (2 ounces) prewashed watercress Snap 4 rye crispbreads into bite-sized pieces. Use the back of a teaspoon to smear a little cram cheese over each one. Arrange around the platter. Finely grate over the zest of ½ lemon and sprinkle over a [...]

Serves 4 Serve with rice & beans, a chopped mixed-leaf salad, & yogurt-cilantro dressing. CHICKEN 4 x 6 oz chicken breast, skin on 1 tbsp honey a few sprigs of fresh rosemary a few sprigs of fresh cilantro JERK SAUCE 4 Scallions a small bunch of fresh thyme 3 fresh bay leaves Ground cloves Ground [...]