A very satisfying and comforting vegetarian meal. Creamy and flavourful, will make a great side dish or main course on a cold Autumn or Winter day. Serves 2 Ingredients Butternut squash, 500g (peeled and cut into very small chunks) Risotto rice (Arborio or Carnaroli), 160g Vegetable stock, 1 litre Half a small onion Parmesan cheese, 60g Small glass of white wine Extra virgin olive oil, 3 tbsp Butter, 35g Truffle Sauce, 3/4 tsp Salt Method Bring the stock to the boil and keep on a low simmer. Peel the squash and cut it into very small chunks. In a pan, heat the olive oil. Add the chopped on ..read more

This is my own way of maximising a whole chicken. I don't usually roast the breasts as I find them too dry, so I cut them out, freeze them and use another time. With the carcass I make a light chicken broth that I can freeze or reuse to make soups or risottos. Ingredients Whole chicken, I use organic and free range Potatoes, 1 kg Extra Virgin Olive Oil Rosemary Sage Garlic Salt Pepper Method Heat oven to 190C/fan. Using a pair of sturdy scissors, cut through the chicken's skin along the breastbone. Use a sharp knife to help detach the skin from the meat, and then the meat from the bones. Se ..read more

I absolutely love these crispy, thin biscotti. They are so easy to make and keep for many days, if stored in a tight container. They can be eaten as they are, or served with ice cream, custard or any other dessert that need a little crunch to go with it. You can also replace the pistachio with any nuts that you like. Ingredients (makes about 40 slices) Egg whites, 70g Granulated sugar, 70g Plain flour, 70g Whole pistachios, 70g Lemon zest Vanilla essence Pinch of salt Method Preheat oven to 180 C. Line a small baking tray with parchment paper and set aside. Before lining the backing tray I ..read more

One of my favourite summer dishes. I absolutely love the dramatic colour contrast of the black squid ink pasta and the vibrant orange of the mussels. What a joy for both the eye and the palate. Ingredients (Serves 4) Squid ink linguine or spaghetti, 320 gr Fresh mussels, 1 kg Garlic, 2 cloves, finely minced Extra virgin olive oil, about 8 tbsps Dried crashed chillies, 2 tsps White wine, a third of a glass Parsley, finely chopped Salt Buy mussels that are tightly closed. If they are closed, they are fresh. Also if you don’t cook them immediately, keep the mussels in the fridge, tightly close ..read more

Another easy dessert that can be prepared in advance. Great with raspberries or strawberries and also with caramel. Ingredients (Serves 6) For the Panna Cotta Fresh double cream 800g Semi-skimmed milk 170g Caster sugar 160g Dissolving leaf gelatine 12g 1 Vanilla pod, halved and seeds removed For the Raspberry Sauce Raspberries 250g Caster sugar 110g Lemon Juice, 2tbs Method Soak the gelatine leaves in cold water for 5 minutes. Place the cream, milk, sugar and vanilla seeds in a pan and bring to the boil over a medium heat. Remove from the heat. Squeeze the gelatine leaves and stir into th ..read more

So rich and creamy, can be used to fill so many cakes and desserts or just eaten as it is! Ingredients Whole milk 500g Half vanilla pod Egg yolks 6 Caster sugar 140g Plain Flour 70g Pinch of Salt Method In a bowl whisk the egg yolks with the caster sugar and a tiny pinch of salt. Sift the plain flour and mix thoroughly. Set aside. In a saucepan, bring the milk slowly to the boil with the vanilla seeds (scraped from the pod). Allow to cool slightly and remove the vanilla pod. Gradually pour the hot milk mixture onto the eggy mixture, whisking well. Return to a clean pan and heat again gently ..read more

A healthy and light lunch idea, approximately 370 Calories per portion. I absolutely love the nutty flavour and the chewy texture of black rice. Rich in antioxidants and naturally gluten-free, it's perfect for a healthy lunch or dinner or as part of a calorie controlled diet. Ingredients (Serves 1) Black Rice, 60g Courgettes, 150g Carrots, 150g Rocket Salad, a handful Extra Virgin Olive Oil, 2 Tsps Salt Method Preheat the oven to 200 C. Combine the rice and the water in a saucepan over medium-high heat. Add a tsp of salt. Bring to the boil and then cover. Cook the rice for 30–35 minutes, or ..read more

Such an easy an inexpensive, yet delicious recipe. Very easy to put together a few hours before your guests arrive (or just for yourself of course!). Ingredients Dark chocolate, 70 per cent cocoa solids, roughly chopped, 150g Egg whites (from medium eggs), 6 Granulated sugar, 40g A pinch of salt Method Melt the chopped chocolate in a heatproof bowl, over a pan of simmering water. I always add a pinch of salt, to lift the flavour of the chocolate. Make sure the bottom of the bowl is not in direct contact with the water. While the chocolate is melting, in another clean, dry bowl, whisk the eg ..read more

If you invite Italians for lunch or dinner, rest assured they'll love these creme patissiere pastry horns! Also this is another dessert that you can make in advance, and that tastes much better if you make it the day before and let chill in the fridge overnight. Ingredients Makes about 12 Pastry Horns, and you'll need 12 baking cones (if you only have six, you'll need to bake them in two batches). These are the ones I use: For the Pastry Horns Puff Pastry, rectangular, already rolled (a pack of approx. 375g) Creme Patissiere (see recipe below) Caster sugar, 2/3 Tbsp Icing sugar, 2/3 Tbsp Co ..read more

This is such a simple, but great lunch idea, if you are trying to lose weight or just stay healthy. Ingredients Spelt, cooked, 50g Cherry tomatoes Half avocado Extra Virgin Olive Oil, 1 Tbsp Basil Salt and Pepper Method Just mix all ingredients together ..read more