Caramelised Garlic Tart with Chargrilled Asparagus and Courgette Salad

Last week there was a birthday in the Keston Kitchen. One of the gifts we bought for Charlotte was the new Ottlenghi book (Plenty) and so it was only fitting that the celebratory meal followed the Ottolenghi theme. Some of the recipes from Plenty were published in a little booklet that came with the Observer a few months ago and a dish that we had not tried out yet was a tart of caramelised garlic and goats cheese. Julia suggested a delicious looking...

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Sweet Autumn Fennel

Sweet Autumn Fennel by CharlotteFennel is a top ingredient that should not be confused with celery (for those of you who are strongly against the long stringy stuff). The first time I tried fennel was in Italy, eaten raw and dipped in oil with salt and pepper, which I highly recommend. Last year we had a spate of making a roasted fennel and chestnut side dish - this is also a great dish and in season right now. Maybe go for peeled chestnuts as peeling...

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On location: Sicily

What's Sicily eating? by CharlotteA comprehensive list of food eaten (by two) in Sicily over two weeks. PalermoAntica Focacceria San Francesco (lunch)Round focaccia with lard, innards, ricotta and Parmesan - a little greasy  for some.Round focaccia with ricotta and Parmesan - delightfully light ricotta.Sant'Andrea (dinner)Mixed plate of caponata, fried cheese, good olives, cheese, bread - caponata is the best thing.Le sarde...

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