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Every Sunday night once the house has been blanketed in silence and both Beau and Viviana have drifted off to the land of dreams I slice two thick slices of sourdough and place them into the toaster. The kettle has been boiled and my mug awaits. Chamomile has been my choice of late. As soon as the toast pops up, I smear a good dose of butter over each and watch as it melts into the light golden crumb. A lick of vegemite on one and the other, marmalade. At the moment its a luscious almost creamy apricot and lavender. This is something that I so look forward to and after our Sunday lunch feast that has now become quite an enjoyable tradition, this simple pleasure is indeed all that is needed. And I know many of you out there are also lovers of toast for tea as I had so many messages a couple of weeks ago when I posted my toast up on my stories on Instagram. Some of you were even having it right then too. Now it is normally only the plain sourdough variety that is dressed in all the vegemite and marmalade glory, however on the rare occasion when I have made a fruit loaf complete with plump apricots or figs and the crunch of walnuts, or pinenuts, together with a concoction of warming spices it takes this Sunday night toast session to a whole other level, oh yes, it is really quite lovely. So I thought I would share this recipe with you on the off chance that you may like to switch things up or have a go at making your own fruit loaf. It is particularly good with a smear of crunchy peanut butter...or smooth if that is more your thing. Some ricotta and honey don't go amiss here either if you get a little fancy... Spiced Fig & Walnut bread You will need 50g of sourdough starter for this recipe. I usually make a plain sourdough loaf at the same time too, just dividing each into their own bowl. So all up you will need 100g of the starter if doing this. If you don't have a starter then your best bet is to find someone who does and ask very politely if you could have some, bakers having the big hearts that they possess will almost always say yes. I got mine years ago from my mother in law and I have now passed some of that one on to a couple of people as well. Such is the joy in sharing! This recipe is based on the method for the overnight sourdough on the Fig jam and lime cordial website which I can highly recommend having a look at as it is full to the brim with information. Over the years I have tried many methods and I find this one to be the best for me, both for the timing and for the results. Sometimes it can all seem a bit too complicated this whole sourdough bread making but when its stripped back it really isn't hard at all and when you are not too concerned about all the sourdough jargon, like hydration levels and how open your crumb is, then it becomes a part of your day or week, and really is the gift that keeps on giving. 50g ripe sourdough starter 450g bread flour 50g spelt (or another flour of your choice) 7g salt 375ml water 1tsp ground cinnamon 1tsp ground ginger 1/4-1/2 tsp cloves (depending on how strong you want this flavour to be) 150g dried apricots or figs 100g raisins 100g walnuts (or pecans, pine nuts, almonds, whatever you have on hand) The same goes for the dried fruits, play around with different ones. I have used a combination of dried pears, apricots, figs and golden raisins which was really lovely too) Singing Magpie Produce has the most wonderful selection of dried fruits if you fancy purchasing from a 100-year-old family orchard in the Riverland, South Australia. You can also add in a scattering of poppy seeds or sesame seeds if you feel like it too. Mix together the starter, flours, salt and water with your hand until almost combined and then add the rest of the ingredients into a large bowl. You don't need to worry about chopping any of the fruits or nuts. Cover with a tea towel and let it rest for 30 minutes. Now you need to perform your stretch and folds. Wet your hand and taking the dough in your cupped hand, stretch it up and then fold it back into itself while turning the bowl and then picking up the next fold until you have completed one whole turn of your bowl, this should take about 8 folds. Cover again and let rest for another 30 minutes. Repeat this step three more times before leaving your dough to rest, covered, at room temperature overnight. In the morning you should wake to find that your dough has grown and resembles a soft pillow. Preheat your oven to the highest setting, mine goes to 250 degrees celsius. Place a dutch oven or large pot with a lid into the oven to heat up too. Making sure that it is quite high so that the bread has room to rise. Mine measures 12cm x 20cm and I got it from Aldi and its the best! With a wet hand, scrape the dough out onto a lightly semolina dusted workbench being careful to not knock it around too much. Taking one side up and over into the middle and then repeating this on the other so that it is like a neat little parcel. Cover with a tea towel and allow to rest once again for 20 minutes on the bench. This dough will feel quite dense and maybe a little tricky to get the folds done properly, but as long as you have something that resembles some sort of round then you will be fine. During this time you can prepare your breadbasket if you don't have a "proper" one the baskets from the ricotta tubs make an excellent alternative. Place a tea towel into the basket and dust with semolina. Take your dough onto a semolina dusted bench and bring the sides up and over into the middle to create a ball. Turn this over so that the seam is now on the bottom and give it a few turns then place it into the basket with the seam side up. Cover and allow to sit for another 20 minutes while you clean the dishes/put a load of washing on/get the kids dressed/make yourself another cup of tea. Now rip off a piece of baking paper and then holding the basket in one hand place the paper on top, tip the bread onto the paper and take the tea towel off the top, brush the semolina over the top so that it is nicely covered and then with a sharp knife make a cross on top. (that's a lot of tops) Remove the pot from the oven and place your bread on the baking paper into the pot, pop the lid back on and place into the oven for 20 minutes. When the time is up, reduce the oven to 200 degrees celsius and remove the lid before placing back into the oven for another 20 minutes. When she's done, take her out and turn out onto a cooling rack, removing the paper if it's stuck on the bottom. Allow to cool and then slice and generously spread with butter and give yourself a little clap.

The opening sentence in the hefty cookbook that is "The Australian cookbook" reads...The revolution in Australian cooking over the last few years has led to a new sophistication in the way we prepare and present food. More and more publications have a gourmet image which looks, and often is, very difficult to attain. Perhaps we have lost sight of the real values in food preparation and this is the reason for this book. First published in 1986, a year after I was born, Anne Thorpe compiled hundreds of recipes supplied from experts in their chosen fields as well as other contributors who were involved in Australian food at the time. It is one of those books, just like the "vintage" editions of The Australian Women's Weekly, where at first the photos catch your eye...paper doilies, a garnish of parsley tucked into the side of a rice dish, a Hawaiian chicken salad served in a pineapple. Then there are titles for the recipes...Chicken licken rice, Jumbuck stew, Farmland treat, Chicken mountains and 14 pages full of rice desserts! Who new one could have so many variations! The peach ginger rice cream complete with whole peaches topped with extra whipped cream and perfectly placed toasted almond slivers looks...interesting. However, it is amongst these pages where so many learnt how to prepare and present food and I have to be honest, it does bring a certain sense of nostalgia looking at (and smelling) the pages. I do not know who this book belonged to before it found itself on my bookshelf. Ben gave it to me for my Birthday a couple of years ago, he had found it in a second-hand bookshop and the lady behind the counter said he could have it for free...It was in perfect condition, not a splatter or an oil mark to be found. I am pleased to say that that has changed. A book has a life when it shows the marks of a cooks hand, be that a sauce-stained fingerprint or a scribbled note here and there and I have made sure that this book has been given that opportunity. So it was with great gusto that I heaved it off my bookshelf, carried it outside with me into the spring sunshine, matcha in one hand, pen in the other as I set about plotting and planning for our Sunday lunch from the pages of this classic recipe laden book. By the end of the day, in between the day-to-day chores and running around after Beau and Viviana, I had a plan...it was a combination of two recipes, chutneyed chops banana and farmhouse casserole which resulted in the curried forequarter chops with onions and potatoes. An abundance of silverbeet going to seed inspired the rice pilaf and it was a competition between the Blitz torte, lemon tart and the apple banana shortcake for dessert. I heeded the advice at the start of the Dessert chapter...Dessert is the ultimate indulgence, usually eaten when satisfied. Whether it be a smooth chocolate mousse or a simple cheese and fruit platter, it always forms a mellow end to a fine meal. Never serve a rich dessert after a heavy main course and if serving a saucy dessert then it is best to avoid sauces in other courses. Three courses are very filling so sometimes it is best to serve what is, strictly speaking, a first course followed by a delectable dessert. This is becoming a new trend overseas. Whatever the choice, make the end of your meal memorable and leave your guest craving for another invitation. Our tummies were full, we were indeed satisfied. And we enjoyed our delectable dessert of apple banana shortcake outside on the deck, in our camping chairs along with the dog and three chooks. There was a dollop of brown sugar whipped cream on each pretty china plate and not a crumb to be seen. I think these guests of mine are craving for another invitation...well, I do hope so, they make fine dining companions, even if it does get a little messy! The following Sunday lunch menu will serve 4, or 2 hungry adults and 2 little ones with leftovers the following day. Curried lamb forequarter chops with onions and potatoes 5 lamb forequarter chops 1/3 cup plain flour a good knob of butter or two 2 brown onions, peeled and sliced 4 potatoes, peeled, rinsed and sliced 1 tablespoon curry powder 1/2 cup of water 2 tablespoons fruit chutney (I used fig chutney) Preheat the oven to 160 degrees celsius. Coat the chops in the flour, shaking off any excess. Heat a large roasting pan over medium heat. add in a good knob of butter and allow to melt before adding in the chops. You want the chops to take on a golden colour, once this is done on one side, turn over and continue to cook until golden on each side. Move the chops to the side of the pan and add the sliced onions and potatoes and a little more butter and swirl to coat them in the butter and the meat juices until they are slightly softened. Arrange the chops and onions and potatoes in the dish, as best as you can, making sure that there are onions and potatoes in between each chop and some on top. Mix the curry powder, fruit chutney into the water until combined and then pour over the chops, spreading it all over with the back of a spoon. Cover with a sheet of foil or two and place into the oven for 1 hour. Once the hour is up, remove the foil and pop it all back in for another 15 minutes uncovered. Rice Pilaf with Silverbeet Meanwhile, you can start to prepare the pilaf... 1/2 cup olive oil 1 brown onion, finely diced about 1kg of spinach or silverbeet, or a mixture of both, washed well, excess water squeezed out and sliced 2 cups of water 1 cup of rice, washed and rinsed 1 cup of frozen peas In a large frypan pour in the oil and warm over medium heat, add the onion and then lower the heat and pop a lid on to soften the onion without colouring. This will only take a few minutes, having the lid on creates steam which will soften the onion without colouring. Remove the lid and add the spinach or silverbeet and stir until starting to wilt, pour in the water, season with a good amount of cracked black pepper and a generous pinch of salt (add more than what you think as the rice will absorb a lot of it) bring to a simmer and cook until the greens have collapsed, add the rice and give everything a good stir. Pop the lid back on, lower the heat and cook for 20 minutes, until the water has been absorbed. Ten minutes before the rice is ready to be served, take the lid off, pour in the peas and give them a quick stir, place a tea towel over the top of the rice and then pop the lid back on and bring the sides of the tea towel up and over the lid. Then finish cooking for another 10 minutes. This will make the rice extra fluffy. When ready to serve, give everything a good stir and check for seasoning, you may need more salt... Take the pilaf and the lamb to the table. I serve the lamb straight from the roasting dish, but I do spoon the pilaf into a serving bowl and then everyone can help themselves. And now for dessert... This can be made in advance or it can also be made up to the point of putting into the oven and then when you take the lamb out, all you have to do is to increase the oven temperature and then pop the shortcake in and it will be ready to serve after the lunch (or dinner) plates have been washed and dried and the sound of the kettle can be heard from the kitchen... Apple banana shortcake 125g butter, at room temperature 1/2 cup caster sugar 1 egg 1 1/4 cups self-raising flour 1 cup plain flour 2 apples, either granny smith or pink lady, grated 1 banana, sliced zest and juice of a small lemon 1 tsp apple cake spice (this can be purchased from Gewurzhaus) otherwise you can just add ground cinnamon Demerara sugar, for sprinkling on top Preheat your oven (or adjust to) 180 degrees celsius. Grease and line a 20cm springform cake tin. Cream the butter and sugar until pale and then add in the egg and beat until combined, scraping down the bowl as necessary. Sift in the flours and then mix until it forms a soft dough-like consistency. If it is too sticky when you touch it then add a little more flour until it can be handled without leaving any stickiness on your hands. It should feel lovely and soft. Place it onto a lightly floured bench and divide into two portions. Roll each one out into a circle big enough to fit into the cake tin. Place one round on the bottom. Stir the apples, banana and the spice together with the lemon zest and juice, then spoon this on top of the pastry, smoothing it all out evenly. Place the second round on top and press down lightly. Brush the top with a little water, make three or four incisions on top and then scatter over the demerara sugar. Pop into the oven for 30 minutes, or until golden. It can be served warm or at room temperature and is particularly lovely with a dollop of whipped cream with the added sweetness of brown sugar whisked in. Sit back and relax with your cup of tea in hand and enjoy the silence as everyone fills the last remaining space in their bellies with good, honest food that you have prepared, cooked and baked with love.

"Pop." That satisfying sound as the tight seal is broken, inside in all of its sweetened glory is the most wonderfully irrediscent jammy mess of tart rhubarb and fragrant rose ready and waiting to be generously slathered on to hot buttered toast, little pools of butter escape from the random holes throughout, a marbled concoction of jam and butter "paint" themselves onto the plate underneath where they wait for that last mouthful of toast to swiftly wipe it clean. Whenever I make jam I always feel like I am gifting myself a moment in a particular season, a preserved moment that is. My shelf is full of jarred treasures and I love that we can treat ourselves to cumquats in summer; berries in winter and figs in spring. It makes all the sticky splatters and sterilisation of jars even more worth it. I dont know about you, but i have had more than my fair share of near misses when it comes to burning a pot of jam, on a couple of occasions those near misses have in fact been unsalvagable and said pot was indeed never the same again! So here is a warning, never stray too far away from your stove! This rhubarb and rose jam is so simple to make and will give you just over two cups of rosy red sweetness so you can decant it into jars and keep some for yourself and gift the others, because lets be honest, it really is quite wonderful to be on the receiving end of a glistening jar of seasonal homemade jammy goodness. Rhubarb & Rose Jam Makes just over 2 cups 500g rhubarb, cut into 5cm pieces 400g caster sugar 1 tsp vanilla extract rosewater to taste, I used 1 tsp Place rhubarb, sugar and vanilla in a medium sized pot, set over a medium -low heat. Stir occasionally until the sugar has dissolved. Once it has dissolved bring heat to a medium until the rhubarb is slightly simmering away and continue to cook until the rhubarb has collapsed and has become stringy. Bring back to a higher heat so that it is at a quick spluttering bubble, stirring every now and then until its thick and falls from the spoon in luscious blobs. Remove from the heat, stir in the rosewater and pour into your chosen jars. Wipe them clean, place the lid on tightly, turn them up side down for at least 10 minutes before standing the right way up once again. This helps to seal the jars properly. Store on your shelf, where it will sit happily for a year (or more) once open store in the fridge. It would also be lovely in this Ricotta crumb cake or served alongside a smooth, creamy cheese like Pecora Dairy's "Bloomy" for which I have quite enjoyed over the last couple of nights.

As we drove off down the uneven dirt road, destined for our return home, his little sing-song voice exclaimed, "Mummy, I like that market, it fun!" And that crocodile mentioned above, well he found his way into the car, positioned directly beneath Beau's feet. They were sharing a "make-believe" ice cream. Thank goodness he was a friendly one! We whispered to one another as we ducked and weaved our way through the cherry trees, branches hanging low, laden with glistening ruby red gems. We were not only looking for those perfectly ripe dangling cherries but we were also keeping a close look out for the fairies who were darting in and out between the trunks of the trees. Beau had informed me that they were in fact having a tea party and he wanted to join in. We also had to keep a close eye on the crocodile who was lurking about...the imagination of a child is a wondrous thing. I love that sound of the cherries hitting the bottom of the bucket, every so slowly weighing my arm down as its filled. Beau followed behind, face and hands covered in cherry juice - his cherries, dare I say it, were not even close to making it into said bucket. No, they ended straight up in his tummy! As we drove off down the uneven dirt road, destined for our return home, his little sing-song voice exclaimed, "Mummy, I like that market, it fun!" And that crocodile mentioned above, well he found his way into the car, postioned directly beneath Beau's feet. They were sharing a "make-believe" ice cream. Thank goodness he was a friendly one! Each year I promise myself a cherry pitter and each year I forget, or go to buy one and find that every other person has had the same idea and that the store has sold out. So it was my thumbs, yet again, that received a workout as I sat at my kitchen bench removing the tiny little pips and popping the halved cherries into my large jam making pot. Toasted, freshly ground cloves, peppercorns and cardamom pods were stirred through the vibrant piping hot liquid and it was all allowed to bubble away before pouring into the awaiting jars. I generously spread the last remaining spoonfuls from the bottom of the pot onto a thick slice of fresh sourdough and ate it then and there whilst standing in my kitchen, the sunlight filtering through the window, the pool of sticky warm jam glistening. I just love this time of the year, especially when it comes to gifting edible treats. There is a simply joy gained when one takes the time to package up a little parcel of home made goodies - biscuits, mince pies, granola and jars of jam just to name a few. Perhaps if you do find yourself making this jam, you too can realise that simple joy when you hand over a jar to a friend, a neighbour or someone special in your life. Just remember to save those last remaining spoonfuls from the bottom of the pot for yourself...its the best part! Spiced Cherry Jam Makes about 11 x 120ml jars 1.2kg fresh cherries, pitted and halved 1/2 cup lemon juice 10 cardamom pods 10 cloves 10 peppercorns 1 cinnamon stick 3 cups sugar In a small dry frypan, add the spices and peppercorns and toast lightly until fragrant. Then crush to a fine powder either using a spice grinder or a mortar and pestle. Once you have pitted all of your cherries, pop them into a large pot, reserving the pips in a square of muslin, tie this up into a little parcel and set aside for the time being. Pour in 1 cup of water and the lemon juice and place the cherry pip parcel in with this too. Bring to the boil and then reduce the heat so that it is just bubbling away nicely. Stir every now and then for the next 30 minutes, or until the cherries are tender when pushed with the back of the spoon. Now you can stir in your lovely spice mixture. Pour in the sugar and stir until its completely dissolved. Return the cherry mixture to a boil and then reduce down so that it is bubbling away a bit more than what it would be on just a simmer. You can scrape off the scum that rises as you go, but I tend to do this at the very end. Make sure you continue to stir quite often as you don't want the jam to stick to the bottom of the pot! Let it bubble away like this for at least 30-40 minutes, or until thickened. You can pop a small plate into the freezer and when you think that the jam is done simply put a small spoonful of jam onto the plate and then pop it back into the freezer for about 30 seconds, if when you slide your finger through the middle and it leaves a pathway then the jam is ready. It is important to keep a close eye on it once it has almost reached setting point as it can very quickly burn!! Trust me, its happened more than once and the poor pot was never the same! While the jam is bubbling you can get your jars ready. I simply soak them in hot water in the sink and then place them onto a baking tray and pop them into the oven on about 120 degrees until they are dry. Turn the heat off the jam when you are happy with the consistency and run a spoon around the top to remove any scummy looking bits. ladle into a jug and then carefully pour into the jars, it will be piping hot so be careful. tighten the lids, using a dishcloth and an oven glove works for me and then turn the jars upside down for a couple of minutes before turning them the right way up once again. (this helps to seal the lids) Wipe down with a hot cloth and leave to cool completely. Label and date and store in a cool, dark spot. It will last at least 12 months. Once opened store in your fridge.

​ ​My eyes were drawn to an open cardboard carton that sat on the workbench beside our front door. I had just arrived home and my first thought was that Ben had forgotten to take it down to the recycling bin. It wasn't until I peeked into it that I realised, with an audible gasp, it was in fact full of blushing, fuzzy-skinned apricots from our neighbours tree. Is there anything quite so special than the gifting of fresh homegrown produce? I am at a loss to come up with anything that matches that euphoric feeling! I cradled the box inside and found a couple of bowls to decant them into. Standing back to admire the beauty of a heavily laden kitchen bench, I felt the corners of my mouth rise to give a gentle smile. ​​ It was with great gusto that I slowly worked my way through those sunshine filled fruits until only a few remained in the bottom of the bowl, reserved for the pleasure of enjoying them fresh, allowing the juices to run down my hands. The others were poached with cardamom, honey and star anise. A large pot bubbled away happily, perfuming the whole house with sweetness and a delicate aroma of lavender escaped until it had reached setting point, ready to be poured into the awaiting jars. A thick, sticky experiment resulted in a cordial of sorts was bottled and the remaining were tossed with a few lonesome plums, pieces of dark chocolate and a touch of rosewater before being tumbled onto the centre of a buttery, gingery spiced pastry. Carefully pleating the edges to hold it all together, a fine scattering of demerara sugar glistened around the edges. ​​The smell, the sight, the rusticity of it all had my mouth watering, I couldn't help but pinch a little of the golden crust off and pop it into my mouth as I brushed orange-hued apricot jam over the top. It was thoroughly enjoyed over the following days with a large dollop of greek yoghurt spooned on top, but I would imagine that vanilla bean ice cream or crème fraiche would be just as delightful. Apricot crostata For the pastry 240g plain flour 1 tbsp. caster sugar a pinch of salt 1 tsp ground ginger 180g chilled unsalted butter about 60ml chilled water Measure out the ingredients into a bowl, reserving the chilled water for now, then tip out onto your bench. using a pastry scraper, cut the butter into the flour until only smallish chunks remain. drizzle over a little of the water and then carefully bring it together to form a ball. You still want to be able to see chunks and streaks of butter throughout. wrap it up or place into a bowl with an upturned plate on top and rest in the fridge for 40 minutes. You can always make this the day before and leave in the fridge, just remember to take it out of the fridge at least 20 minutes before so that it can be easily rolled out. Preheat your oven to 200 degrees and place a sheet of baking paper over a baking tray or a pizza oven tray. I use a pizza tray which measures 30cm. roll out the dough on a lightly floured bench until it is slightly larger than the tray. then roll up onto the rolling pin and drape it over the tray. while the pastry rests in the fridge you can make the filling. 750g apricots, halved, pitted and quartered 30g dark chocolate, chopped 50g coconut sugar 50g caster sugar 40g plain flour 1 tsp rosewater 2 tbsp. almond meal for sprinkling on the base demerara sugar for sprinkling Mix all of the ingredients together in a large bowl, reserving the almond meal. Sprinkle the almond meal over the base of the pastry and then carefully tumble the fruit onto the centre of the pastry leaving about a 5cm border. lift the edges to form pleats and to hold the fruit in place and then sprinkle with the demerara sugar. Place into your oven and bake for about 40-45 minutes or until the pastry is golden. Allow to rest for at least 40 minutes. But its equally delicious at room temperature when its completely cooled down. Enjoy with a dollop of yoghurt, a scoop of ice cream or a lick of crème fraiche. It will keep well for at least 4 days. ​​

In the pantry on the third shelf sits a container that is more often than not filled with some sort of home baked goodies. It just feels right when that container is full, a quick sweet treat to have at hand, especially when visitors pop around, it's always lovely to have something to put onto a pretty plate to offer them. We have been working our way through batches of buttery, lemony, almond shortbread over the last couple of weeks. I was inspired by a recipe that I had come across on the BakeClub website, www.bakeclub.com.au for rosemary and lemon sables. However, I had a friend coming to visit us the following day who is coeliac so I set about trying to make them gluten free, and so began some experimentation. The perfume that exploded out of the fine needle like leaves of the rosemary and lemon verbena as I finely chopped them was heavenly and as I rolled the buttery balls in my hands I may have sneakily pinched a few taste tests of the dough! with a thumb print pressed into the top and the oven waiting, they soon turned a wonderful shade of gold. The result was beautiful and delicate, a perfect little something to accompany a cup of tea or two. ​ ​ My littlest taste-tester thought they were well worth the effort of sneaking into the pantry when I was showering, when I stepped out I was met with a very cheeky albeit a very proud little man with a toothy grin as he held said biscuit up to his face excitedly saying, "look mummy, I got a bikkie!" It seems that he grew a little overnight and can now reach the biscuit container... needless to say it has since changed positions. ​​ Rosemary, lemon verbena and almond shortbread. Makes approx. 30 250g unsalted butter, softened at room temperature 165g caster sugar 1 egg yolk 200g almond meal 140g rice flour, can use either brown or white 2 long sprigs of rosemary, leaves removed and chopped finely 1 sprig of lemon verbena, leaves removed and chopped finely. or zest of 1 lemon if you dont have lemon verbena Preheat your oven to 170 degrees. Line two baking trays with baking paper and set aside. Place the butter and sugar into the bowl of a stand mixer and beat together for a couple of minutes until it starts to become pale and creamy. Add in the egg yolk along with the rosemary and lemon verbena (or lemon zest) and beat again until combined. Add the almond meal and rice flour and beat on a low speed until its all combined. Roll out about a tablespoon worth of mixture into little balls, place it into the palm of your hand and then using your thumb, press down into the middle to create a little dent. Place onto the prepared trays about 2.5cm apart. Bake for 17-20 minutes, or until just starting to turn golden, swapping the trays halfway through the baking time. Allow to cool on the trays and then store in an airtight container. They will keep well for a few days.

Where does the inspiration for a meal come from for you? Every morning, I open the fridge door to jars full of jams, chutneys and pickles. They sit proudly amongst a bowl full of figs that were picked only days earlier from the fruit laden tree a couple of doors down. A carton of eggs laid by local chooks, homemade almond milk, a variety of nuts and a drawer full of the finest, nutrient dense vegetables that grow just down the road at Transition Farm - crisp lettuce heads, vibrant orange capsicums, bunches of long tropea onions and robust shiny green zucchinis. All just waiting to be turned into delicious meals. ​With our own veggie garden exploding with greenery, and carrots that were in need of thinning out, my mind started to piece together the culinary puzzle. Carrot top and silverbeet pesto. Zucchini ribbons and slender strands of spaghetti. A scattering of crushed toasted almonds and a generous grating of parmesan.... Using simple ingredients, a sprinkle of creativity and a handful of inspiration along with a mind that never stops dreaming about food, a simple meal was created. This what I love, this is what makes me happy. ​​ Green Spaghetti with carrot top and silverbeet pesto. Serves 4 250g spaghetti a large zucchini a good handful of carrot tops, washed well and chopped a big bunch of silverbeet or cavalo nero or kale, leaves stripped and chopped a large handful of basil, chopped 60g parmesan, plus extra for serving, grated zest of 1 lemon and its juice 3/4 cup of a mixture of almonds and walnuts, toasted in a dry frypan, roughly chopped light olive oil Bring a large pot of salted water to a rapid boil. Make long ribbons with the zucchini using a spraliser, if you don't have one, try using a peeler to peel off long slender strands. Meanwhile, using a food processor or a mortar and a pestle, blitz together all of the pesto ingredients. I like to add the carrot tops first, give this a blitz and then do the same with the silverbeet leaves, you may need to do this in batches. add in the basil, parmesan, lemon zest and juice and 1/2 cup of nuts, blitz all of this until finely chopped. Add enough oil to make a smooth paste and then season with salt and pepper to taste. Cook the spaghetti until al dente, reserve a little of the cooking water, and then drain the pasta. Pop the pasta back into the pot along with the zucchini ribbons. Stir through the pesto (the amount you use depends on how much you want to use, I had a small jar that I could fill with what was leftover when I added it to mine) Loosen it all with the reserved cooking water until it looks silky. Serve with extra grated parmesan and sprinkle over the reserved nuts along with a few basil leaves if you have some leftover.

It had been raining all day, the type of rain that soaks into the earth saturating everything in sight. A very pungent onion caused my eyes to pool with water. I closed them tight and blinked, as I continued talking to mum, my phone resting on the windowsill so that she could see both myself and my little sous-chef beside me. He was busying himself by attempting to cut into a juicy red tomato with a butter knife. I overheard Ben talking to someone at the front door, it was our neighbour. He had snuck over when there was a break in the weather to drop in some of his legume stew and a bottle of champagne. There was a note attached, "firstly thank you for your kindness and generosity in giving us the fig tart. The fact that it may be the best cake I have ever had is another matter entirely. I just did a batch of my legume stew which I hope you might enjoy." ​​In a world that has changed dramatically in just a short amount of time, where words like "social distancing" have now become part of our daily lives, could it be that perhaps we have in fact become more social? more connected? A greater sense of community seems to be unfolding. Sharing, kindness and generosity are in abundance to lesser known people in our lives, to our neighbours and also to our family and friends whom we have had to distance ourselves from. Its hard, it's challenging but I also feel that this is making us realise just how special it is to be able to see the people we want to see, whenever we want to see them, to be able to hug them, to share a laugh, to have a long conversation face to face in the comfort of our homes, a cup of tea and a piece of cake by our sides. It is these simple things that we have taken for granted up until now. It's not until something is taken from us that we begin to realise just how much we miss it, how much we crave it. Out of a bad situation good always comes, we just have to wait a little bit longer to realise the fullness, when all of this is a distant memory my hope is that the world and the way we live in it is a better one. Maybe I'm being naïve, but all I'm trying to do is remain positive in an ever changing landscape. If we remain positive we are halfway there. One thing is certain - food will always be there to share, to comfort, to enjoy and to connect. And however lovely it would be to share a piece of this Fig and walnut frangipane tart with a friend, in real-life, over a cup of tea, my hope is that by sharing this recipe with you that you may add it to your "to bake list" and perhaps leave it on a neighbours doorstep. It's the next best thing. ​​ Fig & Walnut frangipane tart Makes a 23cm tart For the pastry 225g spelt (you could use plain flour as well, but I like the flavour the spelt has for this tart) 2 tbsp caster sugar pinch of salt 125g unsalted butter, chilled and cut into smallish chunks 60-70ml iced water For the filling 250g unsalted butter, at room temperature 250g caster sugar 4 free-range eggs, at room temperature 250g walnut meal (Blitz whole walnuts in a food processor until fine crumbs, or you could use almond meal) 50g plain flour 1 tsp ground ginger pinch of salt 1/4 cup of fig jam (orange marmalade would also work too) 3-4 figs, depending on their size, sliced a small handful of raw almonds, chopped coarsely In medium bowl place the flour, sugar and salt in and give it a whisk to combine. Pop the butter in and then using your fingertips rub it into the flour until it resembles course crumbs. Its ok to have a few larger chunks of butter. Add in the iced water bit by bit until you have a ball of dough. You may need a little more or a little less, just feel it with your hands, if it feels too dry and is crumbly you need more water and if it's too wet and sticky then add a little more flour. Shape it into a disc and flatten slightly with the palm of your hand. Wrap up in baking paper and place into the fridge to rest for at least 30 minutes. You can even rest it overnight. Just take it out of the fridge to bring to room temperature, as it will make the rolling process easier. While waiting, cream the butter and sugar together, then add in the eggs one by one until they are all combined well. Put the walnut meal, flour, ginger and salt in and beat on low speed until everything is combined. Set aside. Grease a 23cm loose-bottomed tart tin with a little butter and then roll out the pastry on a lightly floured surface until its slightly bigger than the tin. Roll it up onto the rolling pin and then drape it over and into the tin, pressing the sides in and down until its snug. Trim off any excess and set aside. Pop the tart tin back into the fridge to rest for another 20 minutes. Preheat your oven to 200 degrees Celsius. Next, place some foil in to the pastry base and pour in baking weights or rice, or dried beans. Place the tin onto a baking tray lined with baking paper and put into the oven on the bottom shelf for 20 minutes. Remove the foil and weights and then pop back into the oven on the middle shelf for another 5 minutes or until its just golden and feels slightly dry to the touch. Allow to cool for 20 minutes. Reduce the oven temperature to 170 degrees Celsius. Spread the jam over the base and then spread the frangipane filling evenly over the top. Top with the sliced figs and then scatter over the chopped almonds. Pop it back into the oven for about 50 minutes, or until its golden and set in the middle. Just give it a little shake, if it doesn't wobble then its ready. Take it out and allow to rest in the tin until cool enough to remove. Slice and serve with a dollop of yoghurt, cream or creme friache and slice the rest up, wrap it up and tie with a pretty string and take pleasure in dropping it off on the doorsteps of your neighbours. It keeps well in the fridge for at least 5 days if you keep it all for yourself!

Luscious, creamy ricotta would have to be one of my favourite ingredients of late. Being so versatile it's always so handy to have sitting in the fridge to use in lasagne's, tarts, fritters, pancakes. Whipped until smooth with parmesan, the zest of a lemon and vibrant green herbs to make a creamy dip. It can also be used, of course, to create those soft little pillowy delights - gnocchi. Many a cake recipe also calls for the snow-white moulded cheese just like this Ricotta crumb cake. I stumbled across Juls' Kitchen blog and her Instagram page via one of Sophie Hansen's @locallovely newsletters (which by the way is always such a joy to receive in my inbox) and I fell instantly in love, not only with the food Giulia shares but the way in which she writes - transporting me to the very table in the wheat fields of Val d'Orcia, the place where she first tasted the still-warm, creamy ricotta filled, chocolate studded cake whilst sitting around the table in her friends' kitchen. ​​I printed out the recipe then and there, sticking it up onto the fridge with the other "to bake" recipes. It is a cake that can be the vehicle for so many different flavour combinations, varying throughout the changing seasons so that no matter what you happen to have on hand there will always be something to fill it with. Giulia gives a few examples on her blog including, grapes and rosemary, preserved apricots and jammy figs. I just so happened to have an almost empty jar of mixed berry jam and a few rogue strawberries in the fridge the first time I made it, which once baked, very quickly disappeared off the kitchen bench. A sure fire way to know that I should probably make it again. This time I added ruby red wedges of quince, a shower of shredded coconut and coarsely chopped dark chocolate - the latter being cheekily pinched by my little helper, Beau. The two of us made this just the other day on my Instagram stories, which I have saved in my highlights under "Beau bakes" if you fancy having a laugh. ​​ It really is such an easy, simply treat to create and a great one to make with little ones too, as they can get their hands into the crumbly buttery mixture, which does of course end up in a mess but it can always be very easily cleaned up. Giulia says that "it is an unpretentious, humble cake" the type that can be enjoyed still warm from the oven or straight from the fridge...I may have just enjoyed another piece as I write this while the sun warms my shoulders and I dream once again of sitting in an Italian kitchen; scents of lemon drifting through the open windows and the olive trees swaying in the late afternoon breeze, all intermingled with the musical notes of Italian conversations. I highly recommend heading over to Giulia's page @julskitchen to immerse yourself in the heart-warming, soul nourishing Italian way of cooking. She also has a podcast, Cooking with an Italian accent that will transport you once again to the beauty that is Italy. Quince and dark chocolate ricotta crumb cake. This recipe has been slightly adapted from Giulia's Ricotta Crumb Cake which can be found on her blog https://en.julskitchen.com/ Makes a 25cm cake For the cake 250g plain flour 1tbsp baking powder pinch of salt zest of a lemon 1/4 cup shredded coconut 100g almond meal 50g caster sugar 100g chilled unsalted butter, cut into small cubes 1 free range egg, lightly beaten For the filling 500g ricotta 1 tbsp caster sugar 1/4 cup apricot syrup (or you could use some of your favourite dessert wine, or syrup from the poached quinces) zest of a lemon 1/4 cup dark chocolate, roughly chopped enough poached quince slices to cover the base, you can find the recipe for the poached quinces here Preheat your oven to 180 degrees Celsius and grease and line a 25cm springfrom cake tin with butter and baking paper and set aside. Place the flour, almond meal, sugar, baking powder, salt, coconut and lemon zest in a bowl and give it a quick whisk to combine. Add in the butter and using your fingertips rub it into the dry ingredients until it resembles fine crumbs. Add the beaten egg and using the fingertips again bring it all togther until its combined. you should be able to squeeze a handful and it wil stick togther. It doesnt have to come togther like a dough. In a separate bowl, add the ricotta, sugar, syrup or poaching liquid and lemon zest and give it a good stir until its smooth, add in the chopped dark chocolate and stir to combine. Now place about half of the crumb mixture into the base of your tin and press down firmly until its all even. Spoon in the ricotta and smooth this out with the back of a spoon or offset spatula and then place the sliced quinces in a pretty pattern on top. Scatter over the remaining crumb mixture and very lightly pat it down. Pop it into the oven and bake for about 45 minutes or until its pale golden and set in the middle when lightly touched. Remove from the oven and allow to cool in the tin. You can enjoy this either warm or at room temperature and its also lovely straight from the fridge too.

It was one of those days where the air was crisp but the sun shone a soft glowing light, it fell over the trees and the fine blades of grass glistened with tiny droplets from the rain that escaped the water laden clouds before the sun rose early that morning. The light struggled to reach out her fingertips to the far corners of our yard and they remained shaded and damp. During these changes, these cosy seasons, I find myself forever bent over the garden pulling weeds, my hands cold and dirt-stained and my cheeks flushed a shade of pink. Beau requires multiple changes of clothes after jumping into the shallow, muddy puddles formed along the side of our house due to a leaking gutter. Our tummies rumble. It must be lunch time. The warm soapy water washes over our chilled hands and it is a welcome relief. Clean hands to wrap around these extra buttery, flaky, steaming silverbeet and herb hand pies. I can feel my body thawing out with every delicious, flaky, buttery crunch. They most certainly require a napkin of sorts to wipe away the golden crumbs which somehow become stuck to fingertips, lips and in Beau's case - his hair. I just hope that you can find yeast somewhere at the moment. It's like a treasure hunt trying to find it at the shops what with everyone delving into the wonderful world of baking during these self isolating, physical distancing times. My mum managed to find me a small box the other day and I cant tell you how excited I was. I feel as though I have a block of gold sitting in my pantry. The pastry has been inspired by a recipe for sweet jam pastries from Sophie Hansen's book, A Basket by the door, albeit adapted to suit the luscious savoury flavours of these comforting, warming pies. I hope you will enjoy the whole process from start to finish. Silverbeet, spinach and herb hand pies Makes approx. 13 For the rough puff pastry 1 tbsp dried yeast 150 ml lukewarm water a pinch of salt 1 free range egg 350g plain flour 320g cold unsalted butter cut into thin strips Egg wash 1 egg 2 tbsp milk Poppy seeds for scattering Mix the yeast with the lukewarm water and set aside for a moment while you put the salt, egg and flour into a bowl, give this a quick mix with your hand and then add in the yeast mixture and mix with your hand until it forms a shaggy dough. Tip it out onto a lightly floured bench and knead for about 5 minutes or until smooth and elastic. Oil a bowl lightly with olive oil and place the dough into it and then cover and leave to rest at room temperature for about 30 minutes. Meanwhile you can start the filling... For the filling. 2 tbsp olive oil 300g ricotta a big bunch of silverbeet and spinach (about 500g) 1 brown onion, finely diced 2 garlic cloves, diced 60g grated parmesan 150g feta a handful each of parsley, mint and basil, chopped zest of a lemon 2 free range eggs a fine grating of nutmeg Fill a medium saucepan with water and bring to a boil, add the chopped silverbeet and spinach and blanch for a minute or so, drain and set aside, turning every now and then to allow the steam to escape. Once its cool enough to handle, squeeze out as much water as you can and chop it all up. In a medium frypan add the oil and cook the onion until starting to soften, adding the garlic for the last minute. Tip into a bowl with the ricotta, parmesan, feta, herbs, lemon zest, eggs and nutmeg. Mix it all together and then add in the silverbeet and spinach and stir it all together to combine. Season with salt and pepper. Set aside while you continue on with the pastry. Roll out the dough on a lightly floured bench into a large rectangle about 40cm x 30cm, or thereabouts. Lay all of the butter over the top, keeping a border around the edges. now fold the edges in towards each other so they meet in the middle. Turn the dough over so that the seam is now facing the bench and then roll out again into a rectangle, 40cm x 30cm. Fold a third of the dough into the centre and then fold the other third over the top of this so that you now have three layers of dough on top of each other. Wrap it up in baking paper and allow to rest in the fridge for 20 minutes. Take it out of the fridge after this time and reroll as before, rest in the fridge for another 20 minutes and then repeat this rolling and folding again. Line 2 baking trays with baking paper and set aside. On a lightly floured bench, roll out the pastry until it measures close to 50cm x 40cm, or thereabouts. Cut into 12cm squares, you should end up with 12 or 13, I ended up with a mini one as well (for Beau) Place a spoonful of the ricotta mixture into the centre and then bring each corner of the square into the centre to create a little parcel, crimp the edges together with your fingertips. Place onto the trays and preheat your oven to 200 degrees Celsius while the pastries rest, covered with a tea towel for 20 minutes. Whisk together the egg and milk and then brush this over the top of each parcel, scattering poppy seeds over the top if you desire. Pop them into the oven for 25-30 minutes until they start to fill the house with their buttery aroma and have turned a wonderful shade of gold. You may want to rotate the trays halfway through cooking as well. Allow to cool on the trays for 10 minutes or enjoy them straight away with a good dollop of chutney on top. Just be careful, they will be piping hot! They will keep in the fridge for 5 days or can be frozen. Any leftovers can be eaten cold or simply heated up in the oven, covered with baking paper or foil.

As the days become increasingly shorter and that late afternoon nip in the air has us retreating back into the warmth and comfort of our homes, I find myself craving thick slices of hot buttered toast, multiple cups of tea and creating meals that wrap us up in their rich sauces, their warming spices and that good, honest old-fashioned heartiness that makes one feel all warm and fuzzy inside. What could be more comforting than plump pork sausages cooked in a rich red tomato sauce. It is the type of meal that most definitely requires freshly sliced buttered bread to mop up any of those remaining saucy bits. Steaming hot potatoes tossed with a good glug of olive oil, salt and a few cracks of black pepper make this meal the perfect fare for those icy-cold, wood-smoke stained evenings. Oh, and if by chance you happen to have leftover sauce, it is perfect stirred through pasta the following day for a hot lunch or an easy dinner. Sausages with tomatoes and capsicums Serves 3-4 550-600g pork sausages (buy the best quality you can, it makes a huge difference) 3 tbsp olive oil 1 brown onion, sliced 2 large or 6 small capsicums, sliced and the membranes and seeds removed (I love using the reds, yellows and oranges for their sweetness) 500g passata 1/2 cup of water, just fill up the passata bottle with some water and give it a good swish around and then measure this out so that you make sure you don't leave any of that sauce behind sea salt and black pepper parsley for serving Over a medium heat add in the olive oil to a medium sized frypan with a lid, add the onion and capsicums along with a pinch of salt and cook until starting to caramelise. Add the passata and the water and bring to the boil, reduce to a steady simmer and continue to cook for another 3 minutes. Next add in the sausages, arranging them so that they fit snuggly into the sauce. Bring to the boil once again and then cover and cook on a low-medium heat so that they just bubble away nicely for about 30 minutes (the sausages I use are quite thick). Halfway through cooking, turn them onto their other side. Remove the lid and continue to cook for another 5-10 minutes or until the sauce has thickened slightly. Season to taste. Scatter over the parsley and serve with fresh bread and boiled potatoes which have been tossed with a good glug of olive oil, salt and cracked black pepper.

Margins of time are so very precious - these in-between stolen moments can be found right throughout the day, after putting a load of washing on; while folding washing; washing the dishes; showering; taking a breather after chasing around little ones and the numerous nappy changes that a 4 month old requires! It was this very pie that was in fact created in these margins. An idea began to form as I was feeding our little girl, Viviana. Potatoes, silverbeet, ricotta... I didn't have a pen close by and I couldn't stop the ideas from flowing, so as soon as she had finished her milk I jumped up and quickly scribbled them all down - cream cheese pastry and hot-smoked salmon followed. A tart. no, a pie! and then there was a nappy change. Once an idea sprouts I want to grab it with both hands and get lost in the creative moment right then and there. However, finding a large chunk of time to do this proves to be rather difficult when one has little ones to care for whose needs must be met immediately! When I re-tested this recipe last week it took me the majority of the day. It was indeed created in those magic margins of time. I had grand plans. Beau was staying at his Nanny and Poppy's and so I was hoping that Viviana would have a decent nap...She, on the other hand had very different plans. So it was in between folding pastry, chopping silverbeet - holding Viviana. Taking photos, flaking salmon - feeding Viviana. Washing dishes, writing down measurements-times-ingredients - changing Viviana. That I finally had a recipe that I was thrilled with and dinner was sorted too! Those moments in the margins, if used wisely, can lead to wonderful things, just like this Hot-smoked salmon and potato pie. Hot-smoked salmon & Potato pie serves 10-12 depending on the size of your slices For the pastry 450g plain flour pinch of salt 150g cold unsalted butter, cut into cubes 70g cold cream cheese, cut into cubes 100-120ml chilled water While the pastry is resting in the fridge you can start with the filling. Wash and rinse spinach and silverbeet, remove the stalks from the silverbeet and chop these finely then set aside. In a large frypan with a lid pop the leaves into the pan, with water still clinging to them and over a medium heat cook until wilted. You may have to do this in batches. Once they have wilted place them into a colander and toss them about every now and then to let the steam escape and cool down. Once its cool enough to handle, squeeze as much liquid as you possibly can out of them and then chop. 300g spinach 300g silverbeet 400g potatoes, either dutch cream or sebago are my favourite 3 tbsp olive oil 1 large leek, sliced 6 spring onions, sliced and use most of the green too 2 garlic cloves, finely diced 2 free range eggs, plus 1 extra for glazing 1 tbsp wholegrain mustard 50g parmesan, grated 250g ricotta 150 ml cream, plus an extra tablespoon for glazing a good handful of parsley, chopped finely 150g hot smoked salmon, skin removed salt and pepper Place the flour and salt into a bowl and give it a quick whisk. Rub the butter and cream cheese into the flour until it resembles course crumbs, don't worry too much if there are still a few larger chunks though. Drizzle over the water a little at a time until it forms a dough. Try to just squeeze it together without handling it too much as the more you work pastry the more chance it has of becoming tough and rubbery. Flatten it out into a small circle and wrap in baking paper to rest in the fridge for at least 40 minutes or overnight. If resting overnight you will want to take it out of the fridge so that it comes back to room temperature, or is pliable enough to roll out, this will depend on how warm or cold your home is. Cut 3/4 0f the dough off and wrap the other 1/4 up again and set to the side for the moment, this will be your pie lid. Grease a 24-25cm springform tin with butter. On a lightly floured bench roll the pastry out until it is slightly larger than your tin, about 2mm thick. Roll it back up onto your rolling pin and then ever so carefully drape it into your tin. Push down the sides gently so that you can press the pastry down into the tin, trim off any remaining overhang and wrap this up with the reserved pastry lid. Pop the tin into the fridge for at least 30 minutes to rest. Preheat your oven to 200 degrees Celsius. While the pastry is resting in the fridge you can start with the filling. Wash and rinse spinach and silverbeet, remove the stalks from the silverbeet and chop these finely then set aside. In a large frypan with a lid pop the leaves into the pan, with water still clining to them and over a medium heat cook until wilted. You may have to do this in batches. Once they have wilted place them into a colander and toss them about every now and then to let the steam escape and cool down. Once its cool enough to handle, squeeze as much liquid as you possibly can out of them and then chop. Give the potatoes a scrub and then place into a pot with enough water to cover and bring to the boil. Cook until potatoes are tender and then drain and set aside to cool. Once cool, cut them into quarters. In the same frypan that you used for the leaves, add the olive oil and over a medium-low heat cook the leek, silverbeet stems and spring onions until softened, add the garlic and cook for a minute more. Turn the heat off and stir through the silverbeet and spinach leaves along with the potatoes. In a large bowl add the 2 eggs, mustard, ricotta, parmesan, cream, parsley and salt and pepper and mix it all to combine well. Spoon in the mixture from the pan, add the flaked salmon and then give everything a good stir to evenly coat. Now to blind bake your pastry. Take some foil and push this down on top of the pastry then pour in pie weights or dried beans or rice and pop into the oven for 15 minutes, carefully lift up the foil to take a peek at the pastry, if it looks almost dry remove from the oven and take the foil off then pop it back in for about 3 minutes or until lightly golden. Press down any lumps or bumps that may have popped up too. Check for any cracks or small holes and patch up with the reserved pastry. Spoon the filling into your case and even out the top. Roll out the remaining pastry on a lightly floured bench until 2mm thick and drape over the top then pinch it onto the sides of the pastry shell, trim off the overhang. Now is the fun part, cut out some decorative pieces from the remining dough and get creative with your pie art if you wish. Whisk together the remaining egg with the cream and then brush it all over the top with a pastry brush. Cut three little slits in the centre to allow any steam to escape. Tear off a sheet of baking paper and place onto a baking tray, put the pie onto this and then pop it all into the oven. Cook for about 40 - 50 minutes or until its golden. Allow to cool in the tin for 20-30 minutes, then remove carefully. Serve with a simple green salad, vibrant green beans or simply by itself with a dollop of chutney if you so desire. Leftovers will keep in the fridge for 5 days. Its also lovely enjoyed cold too.