I’m a huge fan of Jamie Oliver . Yes, he’s charming, handsome and a devoted family man, but more importantly, I always have success with his recipes. Jamie Oliver’s butternut squash soup (misleadingly named pumpkin soup) is my favourite Cooking Club Challenge recipe to date. I also like his casual cooking style – a glug of olive oil, two handfuls of pine nuts and a big glass of wine – it takes the stress out of cooking. So when I came across this pasta recipe with pine nuts, anchovies and raisins, three of my favourite things, I knew I had to try it out. Jamie’s pasta con acchiughe e pomodoro was delicious. The recipe calls for 12 anchovies fillets which may seem like a lot but it works beautifully with the nuttiness of the pine nuts and the sweetness of the raisins. Thanks to the anchovies, the recipe doesn’t require additional salt. As you can see in my not-so-great picture, I left out the bread crumbs. Instead I served it with some Parmesan cheese. This is a very sexy, adult dish. The wine and the tomato puree give the sauce a deep red hue. As I was enjoying my delicious dinner I got to thinking how your tastes change over time. If you had served me anything with pine nuts, anchovies and raisins as a kid, I would have spit it back out. Now I absolutely love them. So I'm curious, what are some ingredients you hated as kid but now love?