POTATO AND ARTICHOKE TORTILLA WITH ROSEMARY

Tortilla, or Spanish Omelette - one of the best pantry foods in my book; and this version with additional artichokes and rosemary is quite irresistible! Not that Spanish Omelette was at all in any need of improvement, but with the artichokes adding freshness, crunchiness,  and superb flavour, and the rosemary a distinct piney perfume, this one's a real keeper. It's delicious fresh out of the pan, slightly cooled to room-temperature, but also cold straight from the fridge. You can eat it for breakfast, brunch, lunch, as appetizer or dinner (or at any time in between, straight from the fridge, when you feel peckish...). There is literally no temperature at which, and no time of day when, you cannot eat Spanish Omelette. And if you have managed to keep some for the next day you will find it's even nicer, as all the aromas had time to infuse the potatoes and eggs.

TIPSY MATCHA ICECREAM AFFOGATO - THE GROWN-UP ONE...

Japan meets Italy meets Ireland: Home-made Japanese Matcha Tea Ice-cream 'drowned' in Italian Espresso and Baileys Irish Cream. Affogato is our current favourite dessert. Not just because it's so easy and fast to make; not because we usually have all the ingredients at home; but because it's the perfect all-in-one after dinner treat... :-)

The original Affogato (= italian for 'drowned') al Caffè is made with vanilla ice-cream,  or Tartufo Nero (chocolate-flavoured), or Tartufo Bianco (vanilla-flavoured), a ball of ice-cream shaped like a truffle, and a shot of espresso. But I have drowned many different ice creams, and as long as they are milk- or cream-based they work.

MINI HERBED POMMES ANNA

These flower-like mini potato cakes are lovely. They are really tasty and look so pretty on the plate. They are relatively fast and extremely easy to make and are great for dinner parties, as they can be prepared ahead, pre-baked and then put back in the oven to brown and crisp up before serving. Based on the classic French potato dish 'Pommes Anna', or Anna Potatoes, where thin slices of potatoes, seasoned with salt and pepper and coated with melted butter are layered inside a round baking dish or ovenproof pan, these smaller versions, flavoured with thyme-seasoned butter, are a little more elaborate, as they are layered and baked inside muffin cups.