Italian meatball melt
Ingredients
olive oil
garlic 3 cloves, thinly sliced
dried chilli flakes 1 tsp
finely chopped tomatoes 2 x 400g tins
balsamic vinegar 1 tbsp
sugar (any kind) 1 tsp
pitted black olives 16
capers 2 tbsp
basil a bunch, torn
mozzarella 125g ball, sliced and drained on kitchen paper
MEATBALLS
onion 1
soft white breadcrumbs 75g, soaked in 4 tbsp milk
pork mince 200g
beef mince 200g
pork sausages 2, skinned
parmesan finely grated to make 4 tbsp
flat-leaf parsley finely chopped to make 2 tbsp
sea salt flakes 1 tsp
celery salt ½ tsp
egg 1, beaten
TO SERVE
cooked rigatoni
crusty bread
Method
STEP 1
To make the meatballs, cut the top off the onion, peel off the skin and the first two layers (this gets rid of any tough bits). Grate the onion on the coarse side of a box grater then squeeze out the excess juice. Measure 3 tbsp of the squeezed onion into a bowl.
STEP 2
Add the rest of the ingredients with a good grind of black pepper, then use clean hands to mix everything together really well. Form into 24 meatballs and chill for at least 20 minutes or until you want to cook them.
STEP 3
Heat 1 tbsp of olive oil in a large, deep, lidded frying pan or shallow casserole. Add the meatballs in batches and cook, turning, until browned all over. Once browned, scoop out onto a plate.
STEP 4
To make the sauce, add the garlic to the same pan with a little more oil, if needed, and gently sizzle for 3-4 minutes. Stir in the chilli flakes and cook for 1 minute, then add the tomatoes, vinegar and sugar. Simmer for 15 minutes until thickened, then add the meatballs with the olives and capers. Stir and simmer with a lid on for another 20 minutes then season and stir in half the basil.
STEP 5
Heat the grill to medium. Dot pieces of the mozzarella all over the pan then slide under the grill and cook until the cheese has melted. Scatter over extra basil to finish, and serve with rigatoni and crusty bread.
Italian flatbread with pear, walnut and gorgonzola
Ingredients
red-skinned pears 2, cored and cut into thin wedges
walnuts 15, roughly broken
gorgonzola dolce 150g without rind, diced
fig jam or chutney to serve (optional)
FLATBREAD
strong bread flour 300g, plus extra for dusting
caster sugar 1 tsp
sea salt flakes 1 tsp
fast-action dried yeast 7g sachet
natural yogurt 1 tbsp
olive oil
Method
STEP 1
To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip onto a lightly floured worksurface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough in a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.
STEP 2
Heat the oven to 220C/fan 200C/gas 6. Tip the dough out on to a worksurface, press and roll out to a large rectangle (roughly 25cm x 35cm), then put on a large baking sheet. Brush all over with olive oil then push in the pears and walnut halves all over. Dot with the gorgonzola and bake for 15-20 minutes until puffed and golden. Drizzle with a little more oil, then serve with fig jam or chutney, if you like.
Italian spaghetti and meatballs
Ingredients
olive oil
onions 2, diced
garlic 2 cloves, crushed
fennel seeds 2 tsp
milk 50ml
soft breadcrumbs 100g
beef mince 1kg
eggs 2, beaten
chopped tomatoes 2 x 400g tins
passata 300ml
chilli flakes a pinch (optional)
bay leaf 1
golden caster sugar 1 tbsp
red wine vinegar 1 tbsp
cooked spaghetti to serve
oregano a few leaves (optional)
Method
STEP 1
Heat 1 tbsp oil in a frying pan and cook the onion for 5 minutes or until soft. Add half the garlic and all the fennel and cook for another 2 minutes, then allow to cool. Pour the milk over the breadcrumbs.
STEP 2
Tip the beef mince, the cooled onion mix, the breadcrumbs and eggs into a large bowl. Season really well and mix. Divide into 56-60 portions of 1 heaped tsp each and roll each into a small meatball. Heat 1 tbsp oil in a clean frying pan and fry the meatballs until they are browned all over. Do this in batches and scoop out onto a plate when they’re brown.
STEP 3
Fry the remaining garlic in a drizzle of oil, add the chopped tomatoes, passata, chilli flakes, bay leaf, sugar and vinegar, and simmer for 20 minutes until the sauce is thickened. Season well.
STEP 4
Stir the meatballs into the sauce and cook for 10-15 minutes until the meatballs are cooked through. Allow to cool completely, tip into containers and freeze.
STEP 5
To reheat, defrost completely in the fridge, tip into a saucepan and bring to a simmer. Cook for 15 minutes on a very low heat, stirring very gently every now and then so you don’t break up the meatballs. Serve with cooked spaghetti, and scatter with oregano if using.
Italian sausage casserole with cheesy garlic bread and gremolata
Ingredients
olive oil 2 tbsp
diced pancetta 150g
pork sausages 16
onions 2, thinly sliced
red and yellow peppers 3 of each, cut into large slices
garlic 4 cloves, thinly sliced
sweet smoked paprika 2 tbsp
mild chilli powder 2 tsp
tomato purée 2 tbsp
chopped tomatoes 2 x 400g tins
parmesan finely grated to serve, plus the rind for cooking
butter beans 400g tin, drained and rinsed
cannellini beans 400g tin, drained and rinsed
borlotti beans 400g tin, drained and rinsed
CHEESY GARLIC BREAD
tiger loaf or bloomer 1 large
butter 125g, softened
garlic 4 cloves, crushed
flat-leaf parsley a small bunch, finely chopped
grated mozzarella 100g
grated cheddar 100g
GREMOLATA
flat-leaf parsley a large bunch, finely chopped
garlic 1 clove, crushed
lemon 1, zested and juiced
extra-virgin olive oil 2 tbsp
Method
STEP 1
Heat the olive oil in a large casserole over a medium heat. Tip in the pancetta and cook for a few minutes until the fat has rendered and it’s starting to crisp. Scoop out onto a plate. Add the sausages, in batches, and fry in the pancetta fat until really brown all over. Remove to a plate. Once cool enough to handle, cut each sausage into 3-4 pieces.
STEP 2
In the same casserole, cook the onions and peppers with a pinch of salt for 5-10 minutes or until softened and the onions are translucent. Add the garlic and cook for 1 minute. Add the spices and tomato purée, and cook for a further minute. Tip in the chopped tomatoes and parmesan rind, fill the tin up with water and pour this in, too. Return the pancetta and sausages, and add the beans, then simmer gently for 45 minutes (this can be made up to 3 days ahead, and then reheated).
STEP 3
For the cheesy garlic bread, heat the oven to 200C/fan 180C/gas 6. Use a sharp knife to cut slits every 4cm lengthways along the loaf, ¾ of the way down. Turn and carefully repeat widthways, to create squares. Mix together the butter, garlic, parsley and a little seasoning. Use clean hands to work the butter in between all the slits, then sprinkle liberally with the mozzarella and cheddar, pushing some down into the gaps. Wrap up in foil and put into the oven for 10 minutes, then remove the foil and put back in to crisp up for a further 10 minutes.
STEP 4
For the gremolata, mix together all of the ingredients in a bowl and season lightly. To serve, let people help themselves to the casserole, tear off some bread, spoon on some gremolata and parmesan.
Grana Padano ciabatta dumplings
Ingredients
DOUGH
whole milk 500ml
crustless ciabatta 250g
chives 2 tbsp, roughly chopped
dill 2 tbsp, roughly chopped
flat-leaf parsley 2 tbsp, roughly chopped
marjoram or thyme 2 tbsp, roughly chopped
garlic 1/2 clove, chopped
Grana Padano Riserva 150g, grated, plus 1 tbsp to serve
eggs 3
dried breadcrumbs 60g
Tabasco to taste
vegetable oil for deep frying
AVOCADO AND CHILLI DIP
avocados 3 small, chopped into small chunks
Tabasco a splash
Dijon mustard 1 tsp
Worcestershire sauce 1 tsp
lemon 1, juiced and zested
red chilli 1/2 small, deseeded and chopped
olive oil to serve
Method
STEP 1
To make the dough, pour the milk into a bowl and soak the bread for 10 minutes. Squeeze to remove excess milk and let the bread rest for 10 minutes. Meanwhile, add all of the remaining dough ingredients, except the vegetable oil, to a food processor. Add the soaked bread and pulse until mixed together. Divide the dough and roll into 40 small balls. Heat oil no more than 1/3 full in a pan until it reaches 180C on a thermometer or until a cube of bread browns in 30 seconds. Carefully add 10 dough balls to the pan and fry until they are golden. Drain on kitchen paper. Repeat in batches of 10.
STEP 2
To make the dip, put the avocado in a food processor and blend with the Tabasco, mustard, Worcestershire sauce, lemon juice, salt and pepper until you have a creamy mixture. Transfer to a bowl and top with the red chilli and a drizzle of olive oil.
STEP 3
Serve the dumplings garnished with the lemon zest and Grana Padano Riserva, and the avocado and chilli dip on the side.
Italian lemon cake
Ingredients
butter 250g, softened, plus extra for the tin
caster sugar 250g
eggs 3
polenta 100g
ground almonds 250g
baking powder 1 tsp
Amalfi lemons 3, zested, 1 juiced (see below)
crème fraîche to serve
SYRUP
Amalfi lemon 1
caster sugar 3 tbsp
Method
STEP 1
Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 23cm springform tin. Use electric beaters to whip the butter and sugar until light and fluffy.
STEP 2
Add the eggs one by one, beating between each. Fold in the polenta, ground almonds and baking powder, then stir in the lemon zest and juice. Spoon into the tin and smooth the surface.
STEP 3
Bake for about 50 minutes-1 hour until the cake is risen and golden (cover the top loosely with foil after 30 minutes to stop it browning too much). Cool in the tin.
STEP 4
For the syrup, pare thin strips of peel from the final lemon, trim any pith and cut the peel into thin matchsticks (or use a zester).
STEP 5
Juice the lemon and put in a small pan with the sugar and 3 tbsp water. Heat gently until the sugar dissolves then simmer for a minute. Add the sliced peel and leave to cool.
STEP 6
Put the cake on a plate, drizzle over the lemon syrup and zest and leave to soak in. Serve with crème fraîche, if you like
Italian baked meatballs
Ingredients
onions 3, diced
olive oil
garlic 5 cloves, crushed
bay leaves 3
chopped tomatoes 400g tin
passata 600ml
tomato purée 2 tbsp
brown sugar 1 tbsp
red wine vinegar 1 tbsp
beef mince 500g pack
fresh breadcrumbs 125g
fennel seeds 1 tbsp
dried oregano 1 tbsp
egg 1
mozzarella 250g grated, buy a large block
mascarpone 100g
TO SERVE
olive oil a drizzle
fresh oregano a few leaves (optional)
crusty bread or pasta or rice
Method
STEP 1
Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl.
STEP 2
Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Season.
STEP 3
When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1tbsp oil in a non-stick frying pan and brown the meatballs in batches, adding more oil as you need – the meatballs should be almost cooked through. Cool. Mix 200g of the grated mozzarella with the mascarpone and a little salt.
STEP 4
When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Blob over the cheesy mascarpone, and scatter over the remaining mozzarella. Freeze now.
STEP 5
Heat the oven to 180C/fan 160C/gas 4. Cover the dish tightly with an extra layer of foil and bake for 30 minutes, then remove the foil and bake for a further 30-45 minutes, until the meatballs are piping hot and cooked through, and the cheesy top is golden and bubbling. Let the dish cool for 5 minutes, then add a drizzle of olive oil and a scatter of fresh oregano, if you like, before spooning straight from the dish. Serve with crusty bread, pasta or rice.
STEP 6
*Freezing notes: Open-freeze in the baking dish until solid, but don’t leave it for too long, then cover with a layer of foil, then clingfilm to keep airtight (use clingfilm on its own and you risk taking off the cheesy topping when you remove it), or freeze in individual baking dishes in the same way. The day before you want to bake them, transfer the frozen dish to the fridge. When defrosted, finish the dish as above.
Braised Italian sausages with cheesy polenta
Ingredients
olive oil
herby sausages 8
smoked streaky bacon 2 rashers, chopped
onion 1, sliced
garlic 1 clove, crushed
tomato purée 1 tbsp
red wine 250ml
rosemary a few sprigs, leaves stripped
chicken stock 1.2 litres
instant polenta 200g
butter 50g
parmesan 50g, grated
Method
STEP 1
Heat a little olive oil in a pan and brown the sausages all over. Take out of the pan. Add the bacon to the pan and cook until crisp.
STEP 2
Now add the onions and cook until soft and golden. Add the garlic and tomato purée and cook for a minute then add the red wine and cook until reduced by half.
STEP 3
Put the sausages back in then add the rosemary and 200ml of the chicken stock. Simmer for 20 minutes until the sauce has reduced and the sausages are cooked.
STEP 4
Make up the polenta following pack instructions using the rest of the stock.
STEP 5
Beat the butter and cheese into the polenta and taste it before adding more seasoning, if needed. Add a splash more stock if you like it a little looser. Serve topped with the sausages and sauce.
Italian sausage and veg tray roast
Ingredients
herby chipolata sausages 12 about 375g
olive oil
red pepper 1, chopped
courgettes 2, cut into half moons
red onion 1, cut into wedges
garlic 2 cloves, bashed
cherry tomatoes 200g
fresh pesto 4 tbsp
basil leaves optional
Method
STEP 1
Heat the oven to 200C/fan 180C/gas 6. Toss the chipolatas in a little oil and season, then add to a shallow baking tray and cook for 10 minutes.
STEP 2
Toss the pepper, courgette, onion, garlic and tomatoes with another tbsp olive oil and season. Add to the tray and put back in the oven for 35-40 minutes, or until the veg is tender and golden at the edges and the sausages are browned.
STEP 3
Mix the pesto with a little extra olive oil and a splash of water and drizzle over the tray before serving with basil, if you like.
Italian deli salad
Ingredients
ciabatta 4 slices, cut into chunks
olive oil
artichoke hearts 1 jar (approx 280g), drained
black olives 10, halved
roasted red peppers 3 large from a jar, cut into pieces
red wine vinegar 1 tbsp
rocket 2 handfuls
Method
STEP 1
Toss the ciabatta with 2 tsp olive oil and bake in a 190C/fan 170C/gas 5 oven until golden.
STEP 2
Put the artichokes, olives and peppers in a large bowl. Whisk the red wine vinegar with 2 tbsp olive oil and season. Add to the bowl and toss everything, then add the croutons and rocket and toss again. Pile onto plates and serve.
Italian chocolate hazelnut cake
Ingredients
hazelnuts 250g
caster sugar 250g
dark chocolate 200g
butter 200g
eggs 6, separated
Frangelico 2 tbsp (optional)
CHOCOLATE GANACHE
dark chocolate 120g, chopped
whipping cream 200ml
Method
STEP 1
Heat the oven to 180C/fan 160C/gas 4 and line a baking tray with baking paper. Toast the hazelnuts in the oven for 10 minutes, then transfer them to a tea towel and rub to slip off their skins.
STEP 2
Heat 100g of the sugar in a frying pan over medium–low heat, until it has melted. Add the hazelnuts, stirring to coat the nuts with the caramelised sugar. Continue cooking for 5 minutes, shaking the pan until the hazelnuts are completely coated with the caramelised sugar. Pour the hazelnuts back onto the baking tray and allow to cool completely. Crush them coarsely in a food processor and set aside 3 tbsp for decorating the top of the cake. Continue to process the remaining hazelnuts until they are finely ground.
STEP 3
Turn the oven up to 190C/fan 170C/gas 5. Melt the chocolate and butter in a bowl over simmering water until smooth, then stir in the ground hazelnuts. Set aside to cool for 15 minutes.
STEP 4
In a large bowl, beat the egg yolks and remaining sugar until pale and doubled in size. Fold in the cooled chocolate and hazelnut mixture.
STEP 5
Whisk the egg whites in a separate bowl until stiff peaks form, then fold them into the chocolate and hazelnut mixture. Stir in the Frangelico (if using). Pour the mixture into a 20cm round cake tin lined with baking paper and bake for 1 hour, or until a skewer inserted into the cake comes out clean. Cover the cake with tinfoil if the top gets too dark.
STEP 6
Cool the cake in the tin for 10 minutes, then gently remove it from the tin and allow to cool completely while you make the ganache. Put the chopped chocolate in a bowl. Warm the cream in a small saucepan over medium–low heat until almost boiling. Remove from the heat and pour on top of the chocolate. Leave to melt for a few minutes and then stir until shiny.
STEP 7
When the cake is cool, spread the chocolate ganache over the top and sprinkle with the hazelnut praline. Store in an airtight container for 3–5 days.
Italian sausage-stuffed peppers
Ingredients
bulgar wheat 3 tbsp
long romano red peppers 2, halved and seeded
olive oil
herby pork sausages 3, skins removed
garlic 1 clove, sliced
fennel seeds 1/2 tsp, crushed slightly
chilli flakes a pinch
cherry tomatoes 400g tin
flat leaf parsley 1/2 a small bunch
parmesan or grana padano 25g, finely grated
green salad to serve
Method
STEP 1
Put the bulgar wheat in a bowl and pour over boiling water. Leave for 10 minutes then drain really well.
STEP 2
Heat the oven to 200C/fan 180C/gas 6. Rub the peppers with a little oil, season then put on a baking tray. Cook for 15 minutes then take out.
STEP 3
Meanwhile heat 1 tbsp olive oil in a non-stick pan. Break small pieces of sausage into the pan then cook until browned, breaking them up with a spatula as you cook so they are like chunky mince. Add the garlic and cook for a minute then add the spices and cook for another minute. Tip in the tomatoes and simmer for 20 minutes. Stir the parsley in with the bulgar wheat.
STEP 4
Fill the peppers with the sausage mix. Sprinkle over the parmesan then bake for another 10-15 minutes until golden and bubbling. Serve with a green salad.
Italian lamb stew with rosemary and olives
Ingredients
boneless lamb shoulder 2.5 kg, excess fat trimmed
flour 4 tbsp, well seasoned for dusting
olive oil 3 tbsp
onions 3 large, chopped
celery 4 stalks, diced
carrots 4, peeled and diced
garlic 4 cloves, sliced
rosemary 2 tbsp leaves, chopped
white wine 350ml
plum tomatoes 2 × 400g tins
black olives 20, pitted
lemons 2, zested and juiced
flat-leaf parsley a small bunch, chopped
Method
STEP 1
Heat the oven to 160c/fan 140c/gas 3. Cut the lamb into chunks and dust with the flour. Heat 1 tsp of the oil in a large casserole dish. Brown the meat all over in batches.
Pour in the remaining oil, onions, celery, carrots, garlic and rosemary. Season and cook for 10 minutes. Add the wine, tomatoes and meat and bring to a simmer. Cover and cook for 2-3 hours.
STEP 2
Stir in the olives and lemon juice, sprinkle with the lemon zest and parsley and serve.
Italian sausage and fennel lasagne
Ingredients
fresh lasagne about 12 sheets
mozzarella 250g pack (Galbani do a good one)
Grana Padano 50g, grated
SAUCE
olive oil
Italian pork sausages 8 (look for ones with extra herbs, skins removed
garlic 2 cloves, sliced
fennel seeds 1 tsp
chilli flakes a pinch (optional)
chopped tomatoes 2 × 400g tin
red wine a splash (optional)
basil ½ a small bunch
Method
STEP 1
Heat 1 tbsp olive oil in a non-stick pan. Pinch small nuggets of sausage into the pan then cook until browned. Add the garlic and cook for a minute then add the fennel and chilli flakes and cook for another minute. Add the tomatoes and wine then simmer for 20 minutes. Stir in the basil.
STEP 2
Heat the oven to 190C/fan 170C/gas 5. To assemble the lasagne, put a thin layer of sauce on the bottom of a large rectangular baking dish.
STEP 3
Add a layer of lasagne, ⅓ of the sausage sauce and ¼ mozzarella in that order. Repeat twice then finish with a layer of lasagne. Spoon over the last bit of tomato sauce to cover then add the last layer of mozzarella and a handful of parmesan. Bake for 40 minutes until bubbling and golden (cover loosely with a sheet of foil if it starts to brown too much).
Italian-style turkey with saffron butter
Ingredients
pancetta 24 slices, chopped
olive oil
garlic 2 cloves, crushed
boned turkey crown 1, approx. 3-4kg
Italian sausages 8, skinned
parmesan or grana padano 100g, grated
basil a handful of leaves, chopped
ciabatta in 6 tbsp milk
butter 75g
saffron a very good pinch
Method
STEP 1
Heat the oven to 190C/fan 170C/gas 5. Cook the pancetta in a little olive oil then add the garlic and cook for a minute. Leave to cool.
STEP 2
Put the turkey skin-side down on a board. Mix the cooled pancetta mix, sausage meat, parmesan, basil and soaked bread and season really well. Spoon it into the middle of the turkey then bring up the skin on both sides to enclose the stuffing, wrapping it up completely and tucking the ends in.
STEP 3
Slip pieces of kitchen string underneath and tie them at intervals to secure the joint. Weigh the stuffed joint and calculate the cooking time at 20 minutes per 500g.
STEP 4
Heat the butter and saffron together in a small pan for a couple of minutes and season with salt. Put the turkey in a roasting tin neat side up and brush the saffron butter all over the skin. Roast for the calculated time, brushing it with butter a couple of times more. Cover the turkey with foil if it’s browning too much in the last half-hour. Rest under loose foil for 20 minutes before carving.
Italian roast turkey
Ingredients
turkey 1 oven-ready, about 6kg
butter 125g
lemon 1, zested and halved
onions 2 large, 1 halved and 1 thickly sliced
bay leaves 2
garlic 1 clove, crushed
rosemary 1 sprig, leaves pulled off and finely chopped
olive oil
sea salt flakes to sprinkle
white wine 2 glasses
Method
STEP 1
Heat the oven to 180C/fan 160C/gas 4. Mix the butter with the lemon and season well. Gently push your fingers under the turkey’s skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breast and tops of the drumsticks – you’ll have to slide your whole hand in to reach this far. Spread the lemon butter under the skin, pushing it as far in as you can, then smooth the skin back into place. Put the onion halves and bay leaves in the turkey cavity.
STEP 2
Mix the garlic and rosemary with enough olive oil to make a paste, rub this over the skin of the turkey and sprinkle with salt flakes.
STEP 3
Arrange the sliced onion in the bottom of a large roasting tin to act as a trivet for the bird and pour in the wine. Sit the turkey on top and cover both the bird and tin completely with foil to make a tent. Cook the turkey for 40 minutes per kilo, basting once or twice. Take out the turkey and turn up the oven to 220C/fan 200C/gas 7. Remove the foil and return to the oven for a further 30 minutes, or until the skin is golden. To test if it is cooked, pierce the fattest part of the thigh with a skewer – the juices that run out should be clear and not pink; keep cooking if the juices are pink and check again after each 10 minutes. If you like your turkey meat almost falling off the bones, test by wiggling the leg – it should give slightly if the meat is ready to come away from the bones.
STEP 4
Rest the turkey, covered loosely with foil for at least 30 minutes and up to an hour before serving (this will also free up the oven for the parsnips and stuffing).
Italian hazelnut and chocolate torte
Ingredients
dark chocolate 250g, chopped
milk chocolate 300g, chopped
double cream 568ml pot
liquid glucose 3 tbsp
Frangelico 6 tbsp
hazelnuts 100g pack, toasted
digestive or oat biscuits 8
butter 1 tbsp melted, plus extra for buttering
crème fraîche to serve
Method
STEP 1
Melt the chocolate together with the cream, liquid glucose and frangelico. Leave to cool. Whizz the hazelnuts and biscuits to crumbs in a food processor and add the melted butter. Sprinkle half the mixture into a terrine tin lined with clingfilm, then well buttered. Tip the tin so the crumbs stick to the sides as well, making sure they are as even as possible. Carefully pour in the chocolate mixture and chill until almost set.
STEP 2
Sprinkle over the remaining biscuit mixture and press it down very gently in an even layer. Chill until ready to serve. Turn out onto a plate and sprinkle any loose crumbs back over the top. Cut with a hot knife and serve with crème fraîche.
Italian flatbreads with peach, prosciutto and mozzarella
Ingredients
red onions 2, cut into thin wedges then layers separated
olive oil
golden caster sugar 1 tsp
balsamic vinegar 1 tbsp, plus a few extra drops
crème fraîche 200g tub
parmesan 25g, finely grated
whole nutmeg a good grating
ripe peaches 2, stoned and thinly sliced
prosciutto 100g
mozzarella 2 × 125g balls, or burrata 250g
basil ½ small bunch
DOUGH
dried yeast 7g sachet
golden caster sugar ½ tsp
strong bread flour 350g, plus extra for dusting
olive oil 50ml, plus extra for greasing
Method
STEP 1
Start the dough the day before. Mix the yeast, sugar and 100g of the flour at the bottom of a big mixing bowl, then gradually stir in 200ml hand-warm water. Cover tightly with clingfilm and leave overnight in the kitchen.
STEP 2
About an hour before you want to start making the flatbreads, mix the remaining flour and the olive oil into the dough. Knead for 5 minutes then put back in the bowl, oiled, and covered loosely with oiled clingfilm. Leave somewhere warm for about an hour.
STEP 3
Meanwhile prepare the toppings. Fry the onions in 1 tbsp oil gently until very soft. Stir in the sugar and 1 tbsp balsamic and continue cooking until starting to caramelise. Leave at room temperature. Mix the crème fraîche with the parmesan, a good grating of nutmeg and some salt and pepper. Slice the peaches and tear the prosciutto slices in half and pull the mozzarella or burrata into smaller chunks.
STEP 4
Heat the grill (or barbecue). Punch the dough to knock it back, then divide into 6. Dust some baking sheets with flour and roll out the dough balls into thin flatbreads. Brush a little more oil over the tops and grill (not too close to the bars) until golden and puffed – about 3-5 minutes. Then flip, brush with oil and finish grilling the other side just until cooked through (if you’re barbecuing sit directly on the bars, oil-side down).
STEP 5
Repeat to cook all the flatbreads, then finish by spreading over a little of the crème fraîche and scattering with some peach slices, prosciutto, cheese, caramelised onions and basil leaves. Add a few more drops of balsamic vinegar if you like, a little dribble of olive oil and a touch more seasoning.
Italian picnic loaf
Ingredients
ciabatta bread mix 250g
extra-virgin olive oil
rosemary needles chopped to make 1 tbsp
young spinach leaves 3 handfuls
mozzarella 400g block or 3 balls, sliced
roasted red peppers 300g jar, drained and torn into pieces
Italian salami 2 x 70g packs
OLIVE SALAD
green olives 100g, pitted and chopped
shallot 1 small, finely chopped
capers 2 tsp
red wine vinegar 1 tbsp
Method
STEP 1
Heat the oven to 220c/ fan 200c/ gas 7. Make the bread dough following the pack instructions. Shape into a flattish, domed round and put on a baking tray covered with oiled clingfilm. Leave to prove for 20 minutes (it will be approx doubled in size). Uncover and use your fingers to press small indents into the top of the dough then drizzle with2 tbsp olive oil. Toss the rosemary in a little more olive oil then scatter over the bread. Bake for 20-25 minutes until risen and golden. Cool completely then slice in half.
STEP 2
Mix all the olive salad ingredients and season. Dip a brush into the dressing from the salad and brush both sides of the bread.
STEP 3
Spread half the salad on the bottom half of the bread. Add the spinach followed by the mozzarella, salami and peppers, seasoning as you go. Finish with the rest of the olive salad. Wrap tightly in foil. Leave for at least an hour before eating.
Italian sausages with sage, chilli and butternut mash
Ingredients
butternut squash 1
olive oil
garlic 1 clove, thinly sliced
red chilli 1, finely chopped
sage a handful of shredded leaves, plus a few whole to finish
pork sausages with herbs and garlic 8
white wine or stock
Method
STEP 1
Steam the butternut squash until tender. Meanwhile heat 2 tbsp olive oil in a pan and cook the garlic and chilli for a few minutes. Add the sage and cook for a minute then add the squash, mash together and season.
STEP 2
Fry the sausages until golden and cooked through. Add a splash of white wine or stock to the pan and simmer for a few minutes. Serve with the mash and extra crispy sage leaves if you like.
Italian sausages with peppers, borlotti beans and rosemary
Ingredients
olive oil
Italian or Toulouse sausages ((or any herby, garlicky pork sausages) 4, cut into chunks
onion 1, halved and sliced
fennel seeds 1 tsp
rosemary 1/2 tbsp of chopped
roasted red peppers from a jar 2, drained and sliced
chicken stock 400ml
borlotti beans 400g tin, rinsed and drained
Method
STEP 1
Heat a little oil in a non-stick frying pan and brown the sausages pieces all over, then scoop out. Cook the onion in the same pan until browned and soft.Add the fennel seeds and rosemary and cook for a minute, then add the peppers and stock and bring to a simmer before adding the sausages back. Cook for 10 minutes then add the beans and cook for another 10 minutes until the sausages are cooked through.
