I had some serious dental surgery last week and I’ve only been able to eat soft pappy food since. So I’m trying to come up with interesting and healthy soft food. I roasted these vegetables a few days ago in lots of olive oil until they were so soft you could chew them with gums alone. I tossed them together to make a warm salad and then added some more olive oil. I scoff when I’m watching a cooking show and they suggest using a drizzle of olive oil to cook with, or worse still a splash. The cooking classes on Biggest Loser went even further with a spray of oil–which is basically a mist. How can food cooked in a mist of oil have any flavour? We Italians have other ideas when it comes to cooking with olive oil–the drizzle can easily turn into a downpour or even a deluge. People often ask me how I get my pasta sauce so sweet and yummy. Don’t be stingy and use lots of olive oil I tell them.