One of the wonderful things about cooking is that you can bring the world to your table. Taking tried and trusted recipes from exotic locations and making them part of your family's culinary journey is truly satisfying.This is what I've done today and the wonderful twist to this global feast is how I am able to use fresh and local ingredients.
First up is the Italian-inspired baked chicken with tomatoes, aubergine and olives. This makes a great mid-week meal as it takes no time at all.
The olives add a nice salty flavour to the dish and a teaspoon of sugar when cooking with tomatoes is a must, to really bring out the fresh taste. The juices from the chicken collect in the bottom of the dish and add to the flavour.
Over summer we've had a glut of courgettes and beans, so we've done our dash with courgette fritters, soup, quiche and souffles, though beans blanched in salads with chopped tomatoes and feta are always a favourite. For a change of flavour, this Thai fish curry is wonderful.