stuffed mussels

Hmmm...

Cantuccini

Great biscotti! Literally 'twice cooked'.

60gr soft butter

250gr sugar

2 eggs

grated rind of an orange

400gr flour

1 1/2 tsp baking powder

small pinch of salt

150gr whole almonds

3 tbs vino santo/milk/liquid of some description

Preheat oven. Mix butter and sugar, add eggs and mix in the rest of the ingredients.

Line a baking sheet and shape dough into 3 long salami shapes.

Bake for about 20 mins at 180 degrees.

Remove from oven and while still hot slice at an angle with a quick chopping action.

Handle carefully and lay down the slices.

Return to the hot oven for a further 5 to 10 mins to lightly toast.

Cool and store in a airtight container.

Serve with vino santo or just dunk in your coffee or tea for that matter...

Yum yum!

mango chutney

Get yourself or grow yourself a load of big, under-ripe mangos and peel and cut up the flesh. For each kg of flesh:

500gr sugar

750ml of vinegar

liquidize a large chunk of ginger, half a head of garlic and some red chillis, 2 tbs salt and 1 tbs mustard seeds.

(all proportional to the number of kilos flesh)

Boil up for about an hour or until it starts bubbling and throwing bits out of the pan. Pot hot. Keep for a week at least before eating.