Toasted Ciabatta with Buffalo Mozzarella, Nectarine, Prosciutto & Thyme

Here's a delicious new recipe that's quick and easy and makes for a more substantial appetiser or snack, toasted ciabatta with buffalo mozzarella, fresh nectarine, prosciutto, and thyme.

These toasted ciabattas are best enjoyed straight after they've been made, but if you do have leftovers they can be toasted again or grilled in the oven.

If summer fruits aren't in season feel free to substitute the nectarines for thinly sliced pear. You could even lightly grill them, delicious!

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Fennel & Butter Beans with Smokey Paprika Butter-Fried Eggs

One of my favourite 'comfort in a bowl’ dishes is brothy butter beans and eggs. I love making them with garlicy greens and lemon, or a thick tomato-based sauce. So comforting and nourishing. For this week's new recipe I've used fennel, lemon, and rosemary. Rather than cooking the eggs directly in the brothy sauce (as I normally would) these eggs are pan-fried in smokey paprika butter. Super delicious and the perfect contrast to the fennel and beans.

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Pear, Dark Chocolate & Caramelised Pecan Cake

This week's new recipe is a delicious and super easy one-bowl, no-fuss pear, dark chocolate, and caramelised pecan cake — a must-try!

The olive oil keeps this cake light and moist, while the caramelised pecan topping, though a small and easy extra step during preparation, adds the most delicious flavour and texture (trust me, it's amazing).

For the best results, use firm and barely ripe pears that will maintain their shape when added to the batter mixture. This will prevent any undesired mushiness and ensure the perfect texture within the cake.

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