This recipe is from Katherine Smyth, a fellow New Zealander, who came across it while cooking in Sydney, Australia. She is a great friend, a terrific chef and a brilliant potter. Many of the plates and bowls in the illustrations were made by her especially for the book. I first met Kath in New Zealand when the original Sugar Club opened, where she came to cook with us. Now based in London, she still cooks with us a little but devotes most of her time to potting.