parma and tomato wrap pizza recipe

INGREDIENTS

• 2 flour tortilla wraps
• 1 tbsp sun-dried tomato paste
• 200g cherry tomatoes
• 6 slices Parma ham
• Handful fresh salad spinach
• 12g ball buffalo mozzarella
• Olive oil
• Dried oregano

METHOD

How to make parma and tomato wrap pizza

1. Preheat the oven to 220°C/fan200°C/gas 7.

2. Lay 2 flour tortilla wraps on 2 baking sheets and spread each with1 tablespoon sun-dried tomato paste.

3. Scatter over 200g cherry tomatoes, halved, 6 slices of Parma ham, roughly torn, a handful fresh salad spinach and a 125g ball buffalo mozzarella, drained and torn into pieces.

4. Drizzle each with olive oil and scatter with a little dried oregano. Bake for 10-12 minutes. Serve with a mixed salad.

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sausages in tomato sauce with cannellini beans recipe

INGREDIENTS

• Olive oil
• Pack of sausages
• 1 onion, finely chopped
• 1 garlic clove, crushed
• Can chopped Italian tomatoes
• Pinch of sugar
• 410g can cannellini beans, drained and rinsed
• Handful fresh basil leaves (optional)

METHOD

How to make sausages with cannellini beans

1. Heat the oil in a large frying pan, add the sausages and cook until golden and cooked through, turning occasionally.

2. Push the sausages to 1 side, add the onion and garlic and cook for 3-4 minutes until softened.

3. Add the tomatoes to the pan (swish out the can with a little water and pour that in, too). Add the sugar and seasoning and cook for 6-8 minutes, until thickened. Stir in the beans and cook for 5 minutes. Stir in the basil, if using, just before serving.

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salt cod fishcakes with speedy tomato and chilli sugo recipe

INGREDIENTS

• 120g self-raising flour
• 1/2 tsp salt
• 1 large egg
• 4-6 tbsp milk
• 400g salt cod
• 1 small red onion, very finely chopped
• 2 tbsp finely chopped fresh flatleaf parsley
• Olive oil, for shallow frying

For the sugo

• 4 ripe tomatoes, roughly chopped
• 2 red chillies, deseeded and roughly chopped
• Pinch of dried oregano
• Pinch of caster sugar
• 1 tbsp olive oil
• 1 tsp red wine vinegar

METHOD

How to make salt cod fishcakes

1. Place the salt cod in a shallow dish and cover with cold water. Leave to soak for 24 hours, draining and changing the water twice during this time.

2. Make the speedy tomato and chilli sugo. Place the chopped tomatoes, chillies, dried oregano, caster sugar and olive oil in a small saucepan. Bring to the boil, then simmer gently for 15 minutes, until pulpy. Add the vinegar and season to taste with salt and black pepper.

3. Make the fishcakes. Put the flour and salt into a large bowl and beat in the egg and milk to make a batter. Drain the cod, remove the skin and bones, then tear the fish into small pieces. Stir the cod into the batter with the onion, parsley and a grinding of black pepper.

4. Heat a little oil in a large non-stick frying pan and shallow-fry small spoonfuls of the fishcake mixture for 3-4 minutes each side, until golden. Set aside to drain on kitchen paper.

5. Transfer to a platter and serve the fishcakes warm with the sugo on the side.

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white chocolate and pistachio panna cottas recipe

INGREDIENTS

• 568ml carton double cream
• 2 tbsp caster sugar
• 2 1/2 sheets leaf gelatine
• 150g Green & Black's White Chocolate, finely chopped
• 50g shelled pistachio nuts

To decorate and serve

• Duchy Original Dark Chocolate Thins (from Waitrose and fine food stores)
• Crystallised rose petals (we used some from Squires Kitchen, 0845 225 5671; www.squires-shop.com).

METHOD

How to make white chocolate panna cottas

1. Put the cream and sugar in a pan over a medium heat. As soon as bubbles appear, turn the heat down to very low and cook for 12 minutes.

2. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes.

3. Add the chocolate to the hot cream and stir until smooth. Lift the gelatine out of the water (no need to squeeze it) and stir into the hot mixture to dissolve. Remove from the heat.

4. Grind the pistachios finely in a mini processor or coffee grinder. Add to the cream mixture and allow to infuse for 15 minutes. Pass through a sieve into a jug, then divide between 4 x 150ml dariole moulds or ramekins. Chill for 2 hours, until set.

5. To turn out, dip the bases of the moulds very briefly in hot water, then invert onto serving plates. Decorate with the chocolate thins and a few crystallised rose petals.

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meatballs with tomato pesto tagliatelle recipe

INGREDIENTS

• 50g pine nuts
• 500g lean beef steak mince
• 2 garlic cloves, crushed
• 2 shallots, finely chopped
• Good handful of fresh basil leaves, chopped
• 500g tagliatelle pasta
• 5 tbsp sun-dried tomato pesto

METHOD

How to make meatballs with tagliatelle

1. Preheat the oven to 200°C/ fan180°C/gas 6. Line a large baking tray with baking paper.

2. Put the pine nuts into a dry, non-stick pan and toast over a high heat for 1-2 minutes, tossing continuously, until golden brown. Spill onto a chopping board and leave to cool slightly. Chop roughly and set aside.

3. Put the mince in a large bowl and season well. Add the pine nuts, garlic, shallots and basil. Use your hands to squeeze the mixture together, then roll into about 24 walnut-sized balls. Place on the lined tray and bake for 15 minutes, until cooked through.

4. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to packet instructions. Drain, reserving some of the liquid. Return the pasta to the pan and stir in the pesto and a little of the reserved liquid. Season, toss the meatballs into the pasta and serve.

© delicious. magazine

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zabaglione with crushed amaretti biscuits recipe

INGREDIENTS

• 50g amaretti biscuits
• 8 free-range egg yolks
• 1 vanilla pod, split lengthways and seeds scraped
• 130g golden caster sugar
• 100ml Marsala

METHOD

How to make zabaglione with biscuits

1. First, put the amaretti biscuits into a small food plastic bag. Seal and bash with a rolling pin to crush well into fine crumbs. Set aside.

2. Put the egg yolks, vanilla seeds (discard the vanilla pod; or you can pop the pod into a bag of caster sugar to give it a lovely vanilla flavour) and sugar in a large bowl over a pan of just-simmering water - make sure the base of the bowl doesn't touch the water, or the egg mixture will get too hot and scramble. Using an electric hand whisk, whisk the yolks and sugar together for about 15 minutes, until the mixture is pale, thick and voluminous. It should have nearly tripled in volume.

3. Gradually whisk in the Marsala, then remove from the heat. Continue to whisk until the zabaglione has cooled slightly.

4. Divide the zabaglione between 6 x 250ml dessert glasses or tumblers and sprinkle with crushed amaretti biscuits to serve.

Tip: After you have eaten the main course, whip up the zabaglione, adding the Marsala, so that it will be perfectly light and foamy for serving sprinkled with amaretti biscuits.

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scotch smoked salmon penne recipe

INGREDIENTS

• ½ lb (250g) thin-sliced MSC certified pacific or organically farmed smoked salmon or smoked trout, torn into small pieces*
• ¼ cup (50ml) single malt scotch
• 2 tbsp (25ml) extra virgin olive oil
• 2 shallots, minced
• 1 cup (250ml) vegetable or chicken stock
• 1 cup (250ml) Chardonnay
• 12 oz (350g) penne
• 2 cups (500ml) heavy cream (38%)
• 1 tbsp (15ml) cornstarch
• ½ cup (125ml) grated Parmesan cheese
• ¼ cup (50ml) chopped chives
• Freshly ground black pepper

METHOD

How to make scotch-smoked salmon penne

1. Line the bottom of a small casserole dish with smoked salmon. Pour scotch over salmon, cover dish with plastic wrap and marinate at room temperature for about 1 hour.

2. Heat 1 tbsp (15ml) olive oil in a large skillet over medium heat. Cook shallots until translucent and beginning to brown. Add stock and wine, bring to a boil and cook for 2 to 3 minutes.

3. Meanwhile, cook pasta according to package instructions.

4. Slowly stir cream into stock mixture. Dissolve cornstarch in 1 tbsp (15ml) water and stir into sauce. Add Parmesan cheese and simmer until thickened, being careful not to boil. Remove from heat and stir in smoked salmon and chives.

5. Serve sauce over pasta and garnish with fresh pepper, remaining chives or grated Parmesan

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figs and mozzarella wrapped in parma ham recipe

INGREDIENTS

• 150g buffalo mozzarella
• 6 fresh figs
• 6 slices Parma ham
• 3 plum tomatoes
• 6 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• Small bag of salad leaves
• Vegetable oil, for brushing

METHOD

How to make BBQ figs, mozzarella and parma ham

1. Drain the mozzarella, pat dry on kitchen paper and cut into 6 pieces. Cut each fig in half lengthways. Sandwich a piece of mozzarella between 2 fig halves. Sit on a slice of Parma ham and wrap the Parma ham up around the fig to completely encase it. Repeat to make 6 in all.

2. Cut the tomatoes in half and scoop out the seeds. Cut the flesh into small dice and set aside. Whisk the olive oil and balsamic vinegar together and season well. Divide the salad leaves between 6 plates and scatter with the chopped tomatoes.

3. Brush the cooking grate with a little oil. Barbecue the figs directly over a low heat for 8-10 minutes until the ham just starts to crisp underneath and the cheese has begun to melt. Put a wrapped fig in the centre of each plate and drizzle with the balsamic dressing. Serve immediately, while the cheese is still warm.

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italian baked pears with custard and yogurt ice cream recipe

INGREDIENTS

• 50g unblanched whole almonds
• 8 amaretti biscuits, about 100g
• 40g light soft brown sugar
• Few drops of vanilla extract
• 1 egg white
• 2 tsp lemon juice
• 4 large, ripe and juicy pears
• 150ml pear or apple juice

For the custard and yogurt ice cream

• 200g wholemilk or Greek natural yogurt
• 500g low-fat fresh vanilla custard
• 2 tbsp clear honey

METHOD

How to make italian baked pears

1. Make the custard and yogurt ice cream. Mix the yogurt, custard and honey together in a bowl. Churn in an ice cream maker or pour into a plastic container and freeze until firm. Scrape into a food processor and blend until smooth, then return to the container and freeze once more. Repeat this process 3 more times, then leave to freeze until hard.

2. Preheat the oven to 190°C/fan170°C/gas 5. Sprinkle the almonds onto a baking tray and roast for 7 minutes - they shouldn't brown. Remove from the oven and leave to cool, then roughly chop.

3. Put the amaretti biscuits into a plastic bag and crush with a rolling pin into tiny chunks, but not a fine powder. Tip into a bowl and mix in the almonds, sugar, vanilla extract, egg white and lemon juice.

4. Peel and halve the pears lengthways. Remove the cores from the pears with a teaspoon to leave a cavity for the filling but leave the stems in place. Put into a shallow ovenproof dish and fill the cavities generously with the amaretti mixture. Pour the pear juice into the dish, cover with foil and bake for 35 minutes, until the pears are tender. Uncover and bake for a further 5 minutes. Serve warm with the custard and yogurt ice cream.

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mushroom and salami risotto recipe

INGREDIENTS

• 100g piece salami, roughly chopped
• 1 small onion, chopped
• 1 celery stick, finely chopped
• 100g chestnut mushrooms, thickly sliced
• 125g arborio risotto rice
• 100ml dry white wine
• 500-600ml chicken or vegetable stock, hot
• Small handful chopped fresh flatleaf parsley, plus extra to serve
• 40g Parmesan, grated, plus shavings to serve

METHOD

How to make mushroom and salami risotto

1. Heat a large, deep saucepan over a high heat. Add the salami and cook for 2-3 minutes, until turning golden and the oil has been released from the meat. Remove with a slotted spoon and set aside.

2. Reduce the heat to medium-low, add the onion and celery to the pan and cook for 5 minutes, stirring, to soften. Add the mushrooms, cook for 2 minutes, then stir in the rice. Add the wine and bubble until evaporated.

3. Add one-third of the hot stock and cook, stirring, until absorbed. Continue to add the stock, stirring occasionally, until the rice is cooked but still al dente - this should take about 20 minutes.

4. Stir the salami, parsley and Parmesan into the risotto and season to taste. Divide between bowls and top with Parmesan shavings and extra parsley to serve.

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limoncello syllabub with lemon sugar recipe

INGREDIENTS

• 125g raspberries
• 50ml limoncello, plus extra
• Finely grated zest of 2 lemons
• 50g golden caster sugar
• 284ml carton double cream
• 2 tbsp Greek yogurt

METHOD

How to make limoncello syllabub

1. Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.

2. Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.

3. In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve.

Note: Limoncello is an Italian lemon liqueur best served straight from the freezer. Find it in off licences, Italian delis and some larger supermarkets.

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