It’s autumn and Annabel is making the most of her seasonal harvests, cooking up a big batch of a versatile tomato passata to use as the base for winter recipes.
She takes a jar with her when she ventures out to visit a local winemaker who is becoming as famous for his prosciutto as his pinot noir, and cooks up a meal of Chicken Prosciutto Parcels and Savoury Polenta on the back of her trusty yellow truck. Plus, for dessert, a deliciously rich date lumberjack cake, finished with a crunchy coconut topping.
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