Though you may be forgiven for wondering, after baking this Sicilian dessert cake.

As the intoxicating aroma of sweet scented oranges and olive oil fill your home, you'll wonder.

Whole oranges are gently cooked in syrup until soft, and form the basis for this cake.

Olive oil is your fat of choice here, it's not weird at all, just utterly exotic and so perfectly complimentary to the orange flavour. 

One word; heady.

So easy to put together, a child could do it, but be under no illusion, this is one seriously grown up dessert.

Read on for full recipe, and prepare to feel like the domestic god(dess) that you truly are.

I know Easter is long gone, and I did eggs recently, with these delicious suggestions, but I LOVE eggs, and something egg-related I keep seeing lately is bugging me, so you're going to have to put up with some further yolk talk, and I'll try to keep it brief.

Eggs, there are rules, one of those rules is that eggs used should be at room temperature, which of course they should; eggs are complex and delicate and cooking them from cold will impact upon the end result, plus eggs are really porous, you don't really want them rubbing shoulders with other high-flavour things.

What has been bugging me is that lately, 'advice' has been appearing on how to bring your eggs to room temperature. I would like to counter this, with my advice: do not store your eggs in the fridge. I keep mine on a counter-top, I've never stored eggs in the fridge, I've chilled them once or twice for recipe purposes, but my default  egg position is out in the kitchen. 

Now I don't know if this eggs-in-the-fridge thing is new, or if I've just noticed it, but I get my eggs from a local chicken keeper, and there are no storage instructions, and the eggs don't go near a fridge prior to me getting them.

I get a bit cranky when I see that boxes now have 'refrigerate after purchase'.

And buy your eggs free-range, local, and as fresh as you can get. 

Better still, buy a chicken or 3 and have the BEST eggs ever. 

Read on for one of my favourite sandwiches, Eggy Butty extraordinaire (invented title fresh from my own brain).

I recently got this book, it, like all of Bill Grangers books, is packed full of high flavour, low-fat recipes that are both quick and simple.

I think it's my favourite of his books to date, I particularly love Asian food, and he does it so well; using accessible ingredients and providing a multitude of short-cuts and easy how-to's.

Personally, I love long, complex, hard-to-come-by recipes, but there are may days, particularly during the week, when I just don't have that much time or access to the things I'd like to cook. 

And sometimes I haven't got around to planning ahead, which is usually the trigger point for me reaching for a Bill Granger book when I get in from work. 

Softly poached flavoursome and moist chicken with astringent chilli, served with crisp, tasty sweet-salty greens, and a bowl of soothing brown rice, the perfect soul food.

This is one of those dishes that feels virtous and wholesome at the same time, truly delicious, it packs a flavour punch without too much bad stuff. 

Read on for recipe and pictures.