The Tuscan Cookbook, in which I recently found the recipes for crisped sage leaves, introduced me to another simple, yet delicious idea. This particular wonder, or wonders, are called “piadina” which are flat breads. Flour, butter and warm salted water and a hot, thick based frying pan create the piadina with less trouble than it takes to find a pair of scissors to cut open a dull packet of pitta bread. The recipe mentions hot coals, a “testa” and a lot of kneading but I can confirm that putting the ingredients in a Magimix, letting the dough rest and then cooking rolled out pieces, the size of a small egg, in a hot pan for a few minutes on each side, creates puffed up, amazing looking and similarly tasting bread. Tonight it will accompany a fine vegetarian couscous, in which are hidden several Merguez sausages – luckily no one knows that but you.