Poached egg on toast

                       Simplicity is the ultimate sophistication – Leonardo da Vinci I doubt Leonardo da Vinci was referring to a poached egg on toast when he made that statement. However, a softly poached egg – organic or from a generous friend’s backyard chooks – with a chewy piece of toasted rye bread, topped with sea salt…

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Slow roasted tomatoes

    These tomatoes are incredibly simple to make, taste fantastic and can be used in a multitude of ways. I like to have them as part of an antipasto platter, roughly chopped and stirred through pasta, layered in a vegetable lasagne, smashed onto toast with fresh ricotta and basil, or just by themselves. Hot,…

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Poached rhubarb and raspberries

Rhubarb has a reputation for being sour or stringy or just plain yukky. But it is the most gorgeous thing and this way of preparing it, gently poached with vanilla and with the addition of bright, tangy raspberries, is one of the best ways to experience what rhubarb is all about. It is really important…

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Rockmelon with prosciutto and thyme

Everyone from Jamie Oliver to Elizabeth Romer have rhapsodised about this simple Italian dish and with good reason. It tastes stunning and looks wonderful. You must, must, must, though, use rock melon when it is at its seasonal best, heavy and dripping with sweet juices. Getting the prosciutto sliced paper thin is also important for…

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Avocado with lime on sourdough toast

Avocado and lime are a winning combination and need nothing more than sea salt and lots of freshly ground black pepper to bring the flavours together. The avocado needs to be beautifully ripe and it is worth getting the avocado a couple of days before you need it to be sure of a softly yielding,…

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