White fish and tahini are combined regularly in Middle-Eastern cookery. I use blood orange when in season, as it is so beautiful, but it can be substituted for standard oranges. The pomegranate seeds replace the burst of colour from the blood orange.
This tasty recipe was given to me by my aunt Isabella, who inherited it from her delightful Sicilian mother, Nonna Costanza.
It is an easy ice-cream recipe that does not need an ice-cream maker. The end result is what in Italy we call a semifreddo - literally semi-cold. A semifreddo is made with beaten egg yolks, sugar, whipped cream and various flavourings, in this case Marsala wine.
This salad has got so much going for it. It is fresh, colourful – in an orange sort of way - and really, really good for you. The cinnamon, cumin and orange flower water dressing makes it sexy enough to serve to guests, and it is also totally more-ish.
Blackened cod has become most famous as the signature dish of upmarket sushi restaurant Nobu. It is incredibly easy to make at home. The black cod itself can be bought from Japanese supermarkets (such as Atariya, www.atariya.co.uk), but if you cannot source it, you could use very thick cod fillets or even sea bass.