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.
Unlike crepes Suzette or peach Melba, this ice cream is not named after any one person (so apologies if you feel your name has been taken in vain). Rather, it is my attempt to find a new name for a summery ice cream of strawberries and rosewater.
It's not altogether irrelevant though - titles of food dishes are important triggers for tickling the tastebuds.
This is a great summer soup, ideal for an al fresco lunch, as a canapé in shot glasses or a fun picnic idea. For a picnic, take it chilled in a thermos flask with the basil oil separate. Serve in clear glasses and add a drop of basil oil just before serving.