• 8 ripe tomatoes
• ½ cup couscous
• 20 g butter
• 1 chorizo sausage
• 2 cloves garlic
• 70 g crumbly feta
• ¼ c basil leaves or fresh herbs of your choice

Preheat the oven to 170C. Cut the tops off the tomatoes and scoop out the pulp from the inside, chop up and set aside.

Place the butter, diced chorizo and the finely chopped garlic in a medium size pot. When lightly browned add in the couscous and ½ c of boiling water. Cover the pot with a lid and take off the heat and leave to stand for 5 minutes to let the liquid absorb.

Fluff up the couscous and add in the tomato pulp, fresh herbs, feta, salt and pepper.

Spoon the mixture into the tomato shells, putting the tops back in place. Bake on a tray for 25-30 minutes until they soften. Serve with crusty bread and a fresh salad.

Grilled Madeira Cake with Berries

• 250 g strawberries
• 1 un-iced Madeira cake
• 1 Tbsp orange juice
• 1 tsp freshly grated orange zest
• ¼ c icing sugar
• 250 g fresh ricotta cheese
• Cooking spray

Place the strawberries and orange juice in a bowl with a tablespoon of the icing sugar. Set aside.

Place the ricotta, orange zest and remaining sugar into another bowl and mix well to combine.

Cut the cake into chunky slices and spray with cooking oil. Cook on a grill or in an air fryer.

Serve the golden brown cake slices topped with the ricotta mixture and berries, and drizzle over some of the syrup.