An interesting combination, but it is all about flavour.

First up, cute as a button, burrata, little pouches of creamy cheesy ‘umptiousness, with caponata. Now here’s a thing, my late Sicilian mother-in-law might not have given the nod to this quick version of caponata, but that doesn’t take anything away from it. Mine is faster to make, packs a punch, and is quite delicious. Serve it alongside roasted or barbecued meats, or with other vegetable dishes, or in sandwiches or wherever you want a bit of tang. Caponata with Burrata

Carrots and pistachio nuts … I didn’t really plan this, I just started chopping carrots and shelling pistachios, and before you could say ‘Dinner’ I had a brightly-coloured tasty carrot salad. Ilaria reckoned a splash of rose water wouldn’t go amiss. Up to you. It’s great with Middle Eastern fare or vegetable dishes.

Mid-week lamb in the pan, yep, another riff of one of my fave ways with spinach and yoghurt, this time flavoured with ginger and ras el hanout. It’s great in roll-ups, and makes a little meat go a long way.

While I am in the meaty theme, how about a steak sandwich? Again, this is a great way to make a little red meat go a long way.

Then a couple of great tapenade recipes from my pal Amanda Taylor-Ace. I’ve eaten these in her home in the south of France, and at her parties here in Auckland, and now I’m making them in my home, because they are good, deeply flavoured and versatile. Both recipes make enough to feed a horde of friends, but you can make half quantities or store them refrigerated for a bit. I’ve had a chat about Amanda and her goings on in the charming little town of Saint Maximin in the south of France. She hosts small groups and what may be her last gig takes place in May. If you want a great, and hilarious, food and wine experience, check it out.

Keep cooking, and tasting, and don’t be afraid to add a sprinkle more salt or splash of vinegar to raise the flavour.

Ciao for now

Julie