• 1 c fresh breadcrumbs
• Finely grated zest of a lemon
• ¼ c milk
• ¼ c finely chopped basil
• 2 cloves garlic
• 600 grams of sausagemeat (can be chicken, pork, lamb or beef)

Topping

• 2 tbs tomato past
• 1 tbsp soy sauce
• 1 tsp Dijon mustard

Sauce

• 1 kg fresh tomatoes
• 2 cloves crushed garlic
• 2 tsp dried oregano
• 3 tbsp olive oil
• Freshly ground salt and pepper
• Preheat the oven to 200 C

Place the breadcrumbs, lemon zest, milk, crushed garlic and basil in the food processor. Let this stand for a few minutes and then add the sausage meat. Process until just combined, then shape into small balls.

Cut the tomatoes into quarters and toss them in a large baking dish with the other sauce ingredients and roast for about 15 mins.

Push the tomatoes to one side of the roasting dish and place the meat balls in the other half, brush with the topping. Return to the oven for a further 15-20 mins until the meat balls are cooked right through and the tomatoes are very soft.

Sprinkle with generous amounts of parmesan and serve with cous-cous, rice or pasta and a crispy green salad.

• 150g chopped butter
• 300g good quality dark chocolate
• 3 eggs
• 215g caster sugar
• 225 g plain flour
• 65 g sour cream
• 250 g pkt cream cheese (at room temperature)

Preheat the oven to 180C and grease a 20 cm cake pan.

Combine the butter and chocolate in a bowl and warm over a pot of hot water on low heat. Cook for about 5 minutes or until the mixture is smooth. Cool.

Whisk two eggs in a small bowl and add the eggs along with 140 g of the sugar to the chocolate mixture and stir. Add the flour and sour cream and stir until well combined.

Beat the cream cheese and the remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.

Spoon the chocolate and cream cheese mixtures alternately in to the cake pan and then swirl with a knife or a skewer to create a marble effect. Bake for approx 30 mins.