Sicilian CaponataBy Ann GaffneyPreheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats – this will heat up the sheet and speed up the browning of the eggplant.Honey Roasted FigsBy Ann GaffneyIn the dish, arrange the figs cut side up in a single layer. Drizzle the honey over the figs. Add the water. Sprinkle the tops of the figs with the sugar. Honeyed Peach TorteBy Ann GaffneyWith a spatula, spoon the cake batter into the prepared tin and gently smooth it towards the sides. It doesn’t matter if it doesn’t quite reach as the cake will puff up and fill in as it bakes. Take the peach slices and push them into the cake batter until they are all used up.Creamy Broccoli SoupBy Ann GaffneyAdd the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins Scallion GremolataBy Ann GaffneyChop together the scallions, parsley, and lemon zest. When roughly chopped, sprinkle with sea salt and keep chopping until the herbs are medium-fine. Add the olive oil.Ann’s Tart Lemon TartBy Ann GaffneyPut the 2 whole lemons into a sauce pot and cover with water. Bring to a boil, cover. Lower the heat to a simmer. Cook until soft, about 20 minutesBasic Short Crust PastryBy Ann GaffneyUsing the tips of your fingers gradually rub the butter into the flour until it has the texture of coarse breadcrumbs. Basic Baked TostadasBy Ann GaffneyBake on a high shelf for 10-12 minutes, or until the tortillas are browned and crisp. Move to cool on paper towels. Serve with desired toppings. Quick Napa Cabbage SlawBy Ann GaffneyQuick Napa cabbage slaw is well, quick. It comes together in no time. The secret sauce is literally the vegan hummus-based dressing. Try itCrunchy Daikon Radish SaladBy Ann GaffneyThis easy, crunchy daikon radish salad is tossed with a toasty sesame vinaigrette. It is the perfect light summer side for all manner of grilled foodsGrilled Halloumi SaladBy Ann GaffneyA favorite quick lunch of mine involves slices of grilled halloumi cheese over a mess of greens. I get bored by bagged greens, so like to trawl the market to make my own mixGingery Poached PearsBy Ann GaffneyThese very simple gingery poached pears can be either a wonderful dessert or refreshing breakfast treat paired with a dollop of thick Greek yogurt.Vegan Caldo VerdeBy Ann GaffneyMy Vegan Caldo Verde is based on the simple, homey soup that originated in the north of Portugal. It is a great vehicle for the super-green kale, and really easy to make.Sourdough Blueberry PancakesBy Ann GaffneyIf like me you’re into sourdough bread making, Blueberry Sourdough Pancakes are a great way to use up discarded starter in this easy, special breakfast or brunch treat. Chermoula SauceBy Ann GaffneyChermoula, is a wonderful green cilantro based condiment from North Africa that’s delicious whether you drizzle it into soups or over vegetables, or use it as a tangy marinade for fish or chicken. And it’s very easy to make.Carabaccia – Tuscan Onion SoupBy Ann GaffneyIf you’ve been hankering after for a really good onion soup, Carabaccia, the Tuscan Red onion soup is it. It’s easy to make. All it needs a bit of time to cook the onions down until they are sweet and jammy.