The flavours of the fruits with the honey & basil fitted very well together and even my children (both under 8 years old) gave this the thumbs up!
The second recipe used the Mediterranean Herb Crispbread with Sardine Escabeche. This recipe took a bit more in the way of preparation, with lots of thinly slicing to be done but it is worth the effort. The marinade of red wine vinegar, orange, thyme, rosemary, bay, garlic, parsley & chilli gently pickles the fennel, carrot and onion and is lovely with the sardines... in fact, any oily fish would be great to use in this recipe.
I've really enjoyed working "with" Mark Sargeant - even if from afar! But it has shown that a normal housewife and mum can create great looking and tasting foods in a normal kitchen with (mostly!) store cupboard ingredients! "Come Dine With Me" here I come!
And of course, innovative ways to use the underestimated Ryvita Crispbread - a great source of fibre with great new flavours for family life!