Just making basil and olive bread. And reading Jessica Elliot Dennison “Salad Feasts”.

Start is great for planing – A base (pasta, rice, potato or a pulse); a contrast, something with a tang or taste (cheese or a cured meat or smoked fish?); crunch and texture (nuts or seeds or croutons); and a dressing.


Strawberry cheesecake with strawberry coulis – recipe from Jane’s patisserie p32

Gin and tonic cake – Coffee and walnut cake – carrot cake – Choc chip cookies – oatmeal raisin cookies – white chocolate strawberry scones

Coconut dream Bars – Skillet cornbread – cinnamon raisin swirl cake – New Orleans beignets


Pissadella – tomato, anchovy, onion and olive tart


Prep 30 min
Rise 1 hr 30 min
Cook 60 min
Serves Many

20g fresh or 10g dried yeast
milk, warmed
500g plain flour
10 tbsp 
olive oil

2 onions
, peeled and sliced into half-moons
1 garlic clove, unpeeled and bashed, but left whole
800g ripe tomatoes
, peeled and roughly chopped (or 2 x 400g tins, drained)
Dried oregano
12 anchovy fillets
Black olives

Mix the yeast, warm milk and a spoonful of flour in a cup and leave for 10 minutes, so the yeast activates and starts to bubble.

In a large bowl, mix the yeast mixture with the rest of the flour, four tablespoons of olive oil, a good pinch of salt and enough warm water to make a soft, slightly sticky dough. Rub a worktop with oil and plop the dough on top, then use oiled hands to fold and knead gently – it should be soft and a bit tricky to handle, but the oil will help. Wash, dry and rub the bowl with oil, then return the dough to it for an hour to rise.

Meanwhile, warm the remaining oil in a frying pan, then gently fry the onion and garlic until the onion is soft and translucent. Add the tomatoes and cook until they are soft and their water has evaporated.

Oil a large baking tray, drop in the dough, use oiled fingers to spread and dimple it into place – it should be about 1cm thick all over – then leave to rise for another 30 minutes. Spread tomatoes over the top and bake at 200C (180C fan)/390F/gas 6 for 40-60 minutes.

Meanwhile, cut the anchovies in half lengthways. When the base comes out of the oven, make a diagonal lattice pattern with the anchovies and put an olive in the middle of each diamond.


Good with toast, or on tartlets with cheese. 200g stoned olives, 25g basil, 75g olive oil 1 lemon and zest – process. decorate with parsley, thyme or basil leaves/flowers.

Potato, garlic, red pepper, tomatoes, thyme, salt and pepper, veg stock and harissa paste.


Blueberry Honey Bran Muffins

Cheddar & sage scones

Mango chutney baked feta with lentils

Layered aubergine and lentil bake

Tomato and chickpea bake

Spicy cheese and sun dried tomato bake

Cheese and tomato pasta bake

Vegan lemon cake

Blackberry & apple oat bake

Baked ginger & spinach sweet potato

Aubergine, tomato & parmesan bake

Garlic mash potato bake

Baked falafel

Sweet potato, avocado & feta muffins

Vegan pasta bake

Nut roast

Crispy new potato bake

Spicy cheese & tomato bake

Coconut loaf cake

Cheese & rosemary biscuits

Cinnamon twists


Elderflowers picked and soaking with lemon and orange zest. When done it will be strawberry and elderflower jam. Olive and herb bread made today. Shelves sorted – well tidied a bit!