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A tender, fragrant cake made with olive oil and fresh lemon — the one-bowl dessert that always works.
Olive oil keeps this cake tender for days and gives it a gentle, peppery edge that butter cannot match. It is the cake I bring to dinners because it travels well and needs no frosting.
Use a fruity extra-virgin oil and plenty of zest — that is where the flavour lives.
Raw zucchini noodles tossed in a fresh basil pesto with cherry tomatoes and toasted pine nuts.
Thin, golden Dutch pancakes — the everyday batter that works with sweet or savoury toppings.
One base recipe, three flavours: berry, chocolate, and apple-cinnamon. Breakfast ready before you wake up.
A 15-minute chickpea salad with cucumber, tomato, red onion, and a lemon-olive oil dressing that keeps for days.
This one is going straight into my weekly rotation.