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A sandwich fit for a king!Ingredients:Makes 1 large sandwichFig Spread80g Prosciutto slices50g Parmesan cheese, cut into chunks1/2 cup rucola1 large baguette or Italian-style breadDirections:Cut the bread in half and spread a thin layer of fig spread. Place a layer of Prosciutto, topped by the cheese chunks and the rucola. 

A lovely sweet spread which can be used in sandwiches and as an accompaniment to a cheese platter. Ingredients:Fills a 200ml jar280g dried figs3 tbsp sugar1 tbsp fresh lemon juiceDirections: Cut figs into small pieces. In a medium saucepan, combine figs with sugar and 1 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, until most of liquid

Cabbage leaves stuffed with a mince and rice mixture, coupled with a creamy sauce. The leftovers are good for freezing (without the sauce). Ingredients:Makes about 4 generous servings, depending on the size of the cabbageFor the filling:1 small cabbage1/4 cup rice1 tbsp olive oil1 medium onion, chopped250g minced beef200g minced pork1 bunch parsley, chopped1 carrot, grated1 tsp salt1 tsp

A fresh zesty soup with very few ingredients. Ingredients:Makes 4 servings500g yellow courgette1 lemon, zested and juiced3 tbsp olive oil1 tsp turmeric1 ltr  chicken stock100g basmati ricesalt and pepper to tasteDirections: Cut the courgettes into 5mm rings, and then finely dice them. Put them into a pan with the lemon zest and oil, stir to coat, then cook on

Comfort food in minutes!Ingredients:Makes 4 servings1 tbsp olive oil305g sausage, casings removed and crumbled1/4 tsp red pepper flakes1 medium onion, diced2 cloves garlic, minced1 can chopped tomatoes (400g)250ml heavy cream1/4 tsp salt2 tbsp fresh parsley, mincedDirections: Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in