• ½ c chopped mixed glace fruit
• 2 tbsp brandy
• 300 ml cream
• 2 tsp castor sugar
• 125 g dark chocolate
• knob of butter
• 2 ltr vanilla ice-cream
• 1 tsp vanilla
• 50 gm almonds
• 3 Tbsp cocoa

Combine the brandy and the fruit and let stand for at least 10 mins. (Rum and raisins could be substituted here). Whip the cream and sugar until thick and then fold in the fruit and brandy.
Spread the cream and the fruit over the base of a spring form tin and freeze. Melt the chocolate and butter. Mix and then cool before adding to half the softened vanilla icecream. Spread this onto the frozen cream layer and put back in the freezer.
Add the cocoa and chopped almonds to the remaining softened icecream and then spread this third layer onto the cassata. Freeze.

• 2 ½ c flour
• 1 tsp salt
• ½ c warm water
• 1 tsp sugar
• ½ c unsweetened yoghurt
• 2 ½ tsp surebake yeast
• 1 egg
• 50 g melted butter

Place all the ingredients in the bread maker and set on dough cycle. While the bread maker is doing its thing pour yourself a glass of wine and prepare some salad and filling ingredients.
Cut and roll out the dough into about 8 large naan and cook them two at a time on an oven slide under the grill until brown and puffy (WATCH CAREFULLY as they burn easily and you will spend the next ten minutes trying to calm the smoke alarm !) Cook both sides and serve straight away.