Tomato Granita

Tinned tomatoes might just be your pantry’s MVP but here’s an idea that will surprise you. How about a savoury granita? Blend with a peppery extra virgin olive oil, a little red wine vinegar, and a hint of chilli, then whack it in the freezer to firm up. To serve, scrape with a fork to create an icy topping for creamy burrata. The result is a dish that’s both elegant and refreshingly unexpected as the perfect opener to your next dinner party.

Bread Gnocchi

Italian nonnas have a lot to teach the world if only we’ll listen. Stale bread – day old or longer, no judgement here – can become delicious gnocchi. It’s true! Combine day-old bread with water or milk, eggs, and cheese to form dumplings that are then boiled and served with a simple brown butter or tomato sauce. It’s rustic, resourceful, and makes a nice change from panzanella, French toast or even bread & butter pudding.

Yoghurt Flatbreads

If you’ve been anywhere near social media recently you must’ve seen flatbreads in your feed. Greek yoghurt and self-raising flour (or a little baking powder and plain flour) are all you need to make tender flatbreads from scratch. These pan-fried beauties are perfect for wraps, dips, or even as a base for speedy pizzas. No yeast, no waiting, just delicious results with a pleasantly tangy twist.

Find my Quick Yoghurt Flatbread recipe here.

Crispy Rice Cakes with Avocado & Chilli Oil

You could make old-school fried rice OR you could switch things up and try your hand at golden, crunchy rice cakes. Leftover rice pressed into patties and pan-fried until crisp are a great base for smashed avocado, a drizzle of chilli oil, and a sprinkle of sesame seeds. And that’s just for starters. Smoked salmon, egg salad, herby mayo bound prawns, teriyaki-glazed Spam—your imagination is the only limit.