“This recipe was based on one a Brazilian friend of mine showed me where he cooked tapioca with a salty cheese that was a bit like haloumi,” says Josh Murphy. “I changed the cheese to Gorgonzola dolcelatte, which gives it all a funkier saltiness.” Begin this recipe a day ahead to set the croquette mixture.
Cime di rapa, a variety of turnip popular in Italy (where it translates to turnip tip), is a hardy green that's ideal for tossing through pasta for a quick and nutritious meal.
The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.
This simple cake base lends itself to experimentation – use different nuts, or top with another choice of fruit. Slivers of apricot would work well, as would other berries or plums.
