“I like to use a mix of colours for the tomatoes here, but use what looks and smells good. As for balsamic vinegar, I prefer those from the Modena region of Italy. If you can’t crack it open and smell it before you buy, then be guided by price…

We couldn’t do a cookbook without one of our all-time fave dinners in it. We have this at least once a week. It is utterly divine — soul food at its best. The mac is a great way to use up any random bits of cheese in the door of the fridge. We usually serve this with a tangy garden salad (for balance)…