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It was probably the most perfect evening in Italy, it’s stucco walls bathed in a golden glow; when Tiramisu was invented. The greatest gift to the world of dessert

Autumn is here, although not well and truly. We still have the late summer hot and wet spells every week which has made the lawn go berserk but other than that and a billion cobwebs, our gardens aren’t growing anything at the moment

Trust street vendors in India to take something as ubiquitous as an egg and make it unapologetically ethnic, flashy and delicious. If you have ever travelled along the vast railway network on one of the long-distance trains in India, then you must have come across the famous Indian Omelette makers! Local men with a penchant for eggs, hawking carts full of freshly laid eggs, soft bread loaves, spices and herbs; creating magic on a hot sizzling pan just as you train pulls into the station in the early hours of the morning

I never really understood why cauliflower or broccoli cut in thick slices and roasted were called steaks. I still had to give this recipe a good few tries, just to be sure the end result wasn’t a limp overcooked green (or rather, yellowy green) broccoli. Remember to use the freshest broccoli, cut into quarter inch thick slices and roast away in an already hot oven. Brush the broccoli steaks (stalk and florets) evenly and generously with the garlic, chilli and oil mix using a pastry brush.