This week’s dish is short and sweet, figuratively. Otherwise it’s long and savoury. Every now and then we get asked about cocoa pasta, so this week we’re sharing our go-to recipe for cocoa fettuccine, served with a mascarpone and walnut sauce, and topped with toasted buckwheat.

One of little Al’s favourite things is our weekend trip to the markets. We’ve got a routine now, that starts with a snack and a coffee – decaf macchiato for him, double espresso for me, followed by the butcher, deli, and wholefood shop, before finishing with the fruit and veggies at the grocer. Little Al talks about it all week and tells anyone who’ll listen.