Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.
- four big handfuls of kale - 1/3 of a cup of pomegranates - 1 ripe avocado - a handful of pumpkin seeds For the dressing - 1 tablespoon of olive oil - 1 teaspoon of teaspoon of tahini - 1 teaspoon of apple cider vinegar or 1 lime - 1 teaspoon of tamari - 1 lime
The fig (Ficus carica) is a third icon of the edible Mediterranean garden. Though fig trees thrive in hot, dry places like Italy and California, it’s possible to grow them in a wide range of climatic zones. The variety pictured here, called ‘Brown Turkey’, is one of the best choices in the more humid eastern half of the country.
This started off life as a reworking of Coronation Chicken, that mixture I can't help liking, against all contemporary culinary strictures, of cold chicken, mayo, mango chutney, curry powder and apricot puree (or that's how both my grandmothers made it). But still, I wanted to pare it down, make it lighter and fresher, and so this is it.