My TASTEBUDS, that is!!


Recently, a Spanish influence has stepped into my life and introduced me to a whole new world of flavour.


This weekend, Diana gave me the perfect gift of a book to record my favourite (and some more secret) recipes. I immediately knew what the first recipe in this book was going to be.



There aren’t the words to express how much I love this dish. Even looking at that picture now makes me go crazy for not having it in front of me. The combination of tomato, garlic, oil and bread may seem simple enough, and frankly I don’t understand all the magic behind the deliciousness. I also know the concept of raw garlic in anything will be enough to make my fellow Brits VERY nervous, but please PLEASE I beg you to put what you think you know to one side and try this dish. When I eat this, I feel absolutely invincible and satisfied beyond belief. I’ve never actually made this myself, but the last time Diana whipped it up, I monitored her activity with a tediously close proximity. Here’s how to do it…

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I’ll take THAT with cheese.

It’s been 3 weeks and 1 day since I left London life for village life, and I have to say with each day I grow happier with my decision! Less stress, more play and more time. Just what I needed!

There is one thing I do miss about living in that fabulous city however, and that is cooking for the 3 London men of my life:
Joshua Pullen
Colin Moore
Stephen Swinnerton.

It was only natural for me to do one last meal for them before leaving, and base it on my foxy-fictional hero, 30 Rock’s Angie Jordan (who inspired me on how to handle a number of sticky situations during London life). Those of you who know the character know this left but one option.

or, more accurately for this meal, Gammon.

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