Baked nectarines with almonds & Marsala

Ingredients

• 6 nectarines, halved, stones removed
• 100g amaretti biscuits
• 100g butter, softened
• 85g ground almonds
• 85g golden caster sugar
• 1 egg
• 1-2 tbsp toasted, flaked almonds
• 250ml marsala
• Greek yogurt or crème fraîche, to serve

Method

1. Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.
2. Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn’t get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.

Herby lemon chicken with Tuscan beans

Ingredients

• 1 large chicken, between 1½ kg-2kg/3lb 5oz - 4lb 8oz, depending on how many you're feeding
• zest and juice 1 lemon
• 3 tbsp olive oil
• thyme sprigs, some leaves stripped, some sprigs just pulled into pieces

For the beans

• 140g pack cubetti di pancetta
• 4 celery sticks, very finely chopped
• 2 fat garlic cloves, sliced
• 2 x 400g cans butter beans, rinsed and drained
• 1 thyme sprig
• small glass white wine (about 125-150ml)
• 300ml chicken stock
• small bunch flat-leaf parsley, chopped

Method

1. First, spatchcock the chicken (see our step-by-step video here). Sit the chicken on a board, breast-side down with the wing-end away from you. Use a strong pair of kitchen scissors to cut along either side of the backbone to remove it, cutting through the ribs as you go. Open out the chicken like a book, flip so it is now breast- side up, then press down on the breasts with the heel of your hand to flatten slightly – you are trying to get an even thickness across the whole joint. If you have any long skewers, diagonally criss-cross two, skewering through the legs and breast to hold in position. Sit the chicken in a dish or roasting tin. Mix the lemon zest and juice, olive oil and thyme with some pepper, rub all over the chicken, then cover and chill for up to a day.
2. Get the beans ready by gently frying the pancetta in a pan – you shouldn’t need any extra oil if you start it slowly. When the pancetta is golden and crisp, lift it out with a slotted spoon, then add the celery and garlic to the remaining fat in the pan. Gently cook for 10-12 mins until soft. Scrape into a medium-size deep roasting tin or baking dish with the pancetta, butter beans, thyme, wine, stock and plenty of seasoning. Set aside until ready to cook.
3. Heat oven to 200C/180C fan/gas 6. Transfer the chicken to a rack, breastside up, that will rest above the beans (sit the beans on a large baking sheet if the chicken overhangs at all, to keep your oven clean). Season the chicken with salt and roast for 40-50 mins until the chicken is cooked through – cut into one of the legs to check. Lift the chicken out to rest for 10 mins. If the beans are a bit soupy, transfer to the hob and simmer for a minute to reduce some of the juices – they should still be nice and wet though.
4. To serve, cut the legs, thighs and wings from the chicken, then thickly carve or tear off the breast in chunks. Check the beans for seasoning, then stir through the parsley and serve with the chicken.

Vanilla panna cotta with caramelised orange

Ingredients

• 6 gelatine leaves
• 125ml milk
• zest 2 oranges
• 2 vanilla pods, split
• 140g golden caster sugar
• 1.2l double cream

For the orange salad

• 250g caster sugar
• 5 tbsp Grand Marnier
• 5 oranges, zested and segmented, any juice retained.

Method

1. Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool.
2. Lightly whip the remaining cream, then fold into the setting mixture. Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs.
3. While the panna cotta is setting, make the sauce for the orange salad. Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel. Pour in the Grand Marnier and orange juice – this will make the caramel harden, so just simmer on a low heat, stirring, until it’s dissolved to a syrupy consistency. Remove from the heat.
4. Take the panna cotta out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate, then arrange the orange segments around it. Spoon the orangey sauce over the panna cotta and oranges, then scatter over the zest.

Rabbit cacciatore

Ingredients

• 900g/2lb rabbit pieces
• 2 tbsp flour seasoned with salt and pepper
• 3 tbsp olive oil
• 2 onions, chopped
• 3 garlic cloves, chopped
• large bunch parsley, chopped
• 300ml white wine
• 2 x 400g/14oz cans cherry tomatoes
• about 20 large green olives
• 1 tbsp sugar

Method

1. Toss the rabbit in the flour. Heat 1 tbsp olive oil in a large, shallow pan and brown the rabbit in 3 batches, adding another tbsp oil for each batch. Lift out all the rabbit onto a plate and set aside. Add the onions and garlic to the pan with the remaining oil, then gently cook for 15 mins until softened. Add most of the parsley and cook for a few mins more. Return the rabbit to the pan and pour in the wine. Turn up the heat and bubble the wine until half-reduced, then stir in the cherry tomatoes. If the rabbit isn’t completely covered, add a splash of water.
2. Cover the pan and simmer for 40 mins until the rabbit is tender – the timing can vary, but if it’s still tough just continue to cook, adding more water if needed, and the meat will eventually start to come away from the bone. When the meat is ready, throw in the olives, cover and simmer for 5-10 mins more. Season with sugar, salt and pepper, then scatter with the remaining parsley to serve. Serve with polenta, mash or a buttery, flat pasta, such as tagliatelle

Sweet potato & goat's cheese ravioli

Ingredients

• 2 sweet potatoes
• 2 tbsp pumpkin seeds, plus extra to serve
• 125g crumbled goat's cheese
• semolina, for dusting
• chilli oil, grated parmesan, to serve

For the pasta

• 300g '00' pasta flour, plus extra for kneading and dusting
• 3 large eggs

Method

1. For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat’s cheese.
2. For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a ‘ring’ on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
3. Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
4. Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter – work quickly so the pasta doesn’t dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
5. Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
6. Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.

Gnocchi with courgette, mascarpone & spring onions

Ingredients

• 300g fresh gnocchi
• 1 tbsp olive oil
• 1 red chilli, sliced, deseeded if you like
• 1 medium courgette, cut into thin ribbons with a peeler
• 4 spring onions, chopped
• zest 1 lemon
• 2 heaped tbsp mascarpone
• 50g parmesan (or vegetarian alternative), grated
• dressed mixed leaves, to serve

Method

1. Cook the gnocchi following pack instructions. Drain, reserving a ladle of the cooking water, and set aside.
2. Heat the oil in a frying pan. Cook chilli and courgette for 3 mins until soft. Add spring onions, zest, mascarpone, half the Parmesan and cooking water. Mix until smooth, add gnocchi and heat through.
3. Season, divide between 2 ovenproof dishes and scatter with the remaining Parmesan. Grill for 2-3 mins until bubbling and serve with the dressed mixed leaves.

Stuffed courgette flowers with olive dressing

Ingredients

• 100g plain flour
• 100g cornflour
• 200ml cold sparkling water
• 2 x 150g balls mozzarella
• 12 courgette flowers
• sunflower oil, for deep frying

For the dressing

• small handful of good green olives, pitted and chopped
• 2 ripe tomatoes, deseeded and diced
• 1 tbsp white wine vinegar
• 3 tbsp extra-virgin olive oil
• small bunch basil, thinly sliced

Method

1. For the dressing, combine the olives, tomatoes and vinegar with seasoning and enough of the oil to bind. Set aside, then add the basil just before serving.
2. Sieve the flours with a pinch of salt into a large bowl and make a well in the centre. Pour in the water and stir to combine. Do not overbeat the mixture – it should be just combined and can have a few lumps.
3. Drain and pat the mozzarella balls dry, tear into small pieces, then season. To stuff the flowers, open the petals, pop in some mozzarella, then gently twist the petals to re-seal them.
4. Heat the sunflower oil in a large pan until a cube of bread browns in 20 secs. Drop the flowers into the batter, then remove, shaking off excess. Fry in batches of 2 or 3 until lightly golden, drain on kitchen paper and season with a little salt. Keep warm in a low oven as you cook the rest. Pile onto a platter and drizzle with the dressing.

Italian turkey toasties

Ingredients

• 4 slices prosciutto
• 4 turkey breast steaks
• 4 tbsp pepperonata antipasto (such as Scala)
• 125g ball reduced-fat mozzarella, sliced into 8
• small bunch basil, leaves only
• medium ciabatta loaf, or 2 ciabatta rolls
• salad leaves, to serve

Method

1. Heat grill to high. Lay the prosciutto out on a large baking sheet and sit a turkey steak on top, crossways. Spread the turkey with the pepperonata, then top with 2 slices of mozzarella, a few basil leaves and some seasoning. Fold the ends of the prosciutto around the cheese to enclose. Grill for 10 mins until golden and cooked through. Leave to rest for 2 mins.
2. Cut the ciabatta into 4 or the rolls in half, then toast under the grill. Top with salad leaves, then sit the turkey on top and serve.

Salami & peppadew pizza

Ingredients

• 500g pack bread mix
• 1 tbsp flour or semolina
• 1 small jar pizza tomato sauce (about 150g)
• 100g pack salami, sliced
• 10 peppadews, halved
• 1 red onion, thinly sliced
• large pinch crushed chilli flakes
• 140g mozzarella, cut into 3cm cubes
• handful oregano, leaves picked

Method

1. Heat oven to 220C/200C fan/gas 7. Mix the bread dough following pack instructions, keeping it light and sticky. Knead it for a few mins, then place in a covered, oiled bowl for 30 mins to rise at room temperature.
2. Take the dough out and squash to knock out the air. Roll out on a floured surface to fit the largest baking tray you have. Sprinkle flour or semolina over the tray, then place the dough on top. Spread the tomato sauce over the dough, then scatter with the salami, peppadews, onion, chilli flakes, mozzarella and oregano. Bake for 12-15 mins or until the dough turns crusty and golden.

Italian pork patties with potato wedges

Ingredients

• 4 baking potatoes, unpeeled, each cut into 8-10 wedges
• 2 tbsp olive oil
• zest and juice 1 lemon
• 50g fresh breadcrumbs
• 500g pack pork mince
• 50g grated parmesan
• 2 tbsp chopped parsley
• 1 large garlic clove, crushed

Method

1. Heat oven to 200C/180C fan/gas 6. Toss potato wedges in a large roasting tin with 1 tbsp oil and lemon juice. Spread out in a single layer. Bake for 35-45 mins, turning halfway, until golden brown and crisp.
2. Meanwhile, place the breadcrumbs in a mixing bowl and moisten with 2 tbsp cold water. Add the mince, Parmesan, parsley, garlic and lemon zest. Season, mix well, then shape into 4 large, flat patties.
3. Heat remaining oil in a pan and cook the patties for 7 mins on each side, or until they have a golden crust and are cooked through (alternatively, cook on the barbecue). Serve with the wedges and a tomato and rocket salad, if you like

Italian meatloaf

Ingredients

• 50g fresh white breadcrumbs
• 4 tbsp finely grated parmesan
• 500g pack lean minced beef
• 1 onion, finely chopped
• 100g pancetta, chopped
• 1 garlic clove, chopped
• 1 egg, beaten
• 1 tsp tomato purée

Method

1. Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment. Mix 2 tbsp each of the breadcrumbs and Parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well – hands are the best for this job.
2. Press the mixture into the loaf tin and sprinkle with the reserved crumb mix. Bake for 40-45 mins until the top is golden and crunchy. If the top does not colour in the oven, pop the tin under the grill and brown the top for 5 mins. Cool in the tin for 5 mins, then lift out using the parchment and put on a board. Slice and serve with potatoes and green beans.

Italian toasties

Ingredients

• 800g (or 2 x 400g) bloomer loaves
• olive oil, for drizzling
• 2 tbsp sundried tomato paste
• 200g provolone cheese, sliced (if you can't find this, just use 2 balls of mozzarella instead of 1)
• 140g your favourite sliced ham
• selection of favourite pizza toppings, such as olives, antipasti peppers, artichokes or aubergine slices
• 1 ball mozzarella, sliced
• crisps, small gherkins and cocktail pickled onions, to serve

Method

1. Split the loaf through the middle, leaving it attached at one side, and open it up like a book. Scrape away some of the soft bread inside (use to make breadcrumbs), then drizzle generously with olive oil. Spread the tomato paste over both sides, then start layering up your fillings on top. Start with the provolone and ham, then add any of your favourite pizza toppings, if you like, finishing with the mozzarella. Scatter with oregano, season with salt and pepper, then carefully close the sandwich and squash it down with your hands to flatten. Wrap tightly in foil. Can be made up to a day ahead and chilled.
2. To serve, heat oven to 180C/160C fan/ gas 4. Place the foil-wrapped sandwich onto the oven shelf and bake for 30 mins from room temperature or 35 mins from the fridge. Lift onto a board, unwrap, then slice into roughly 6 sandwiches. Serve with bowls of crisps, gherkins and pickled onions and let everyone help themselves.

Easy risotto with bacon & peas

Ingredients

• 1 onion
• 6 rashers streaky bacon, chopped
• 300g risotto rice
• 1l hot vegetable stock
• 100g frozen peas

Method

1. Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.
2. Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
3. Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

Mushroom & spinach risotto

Ingredients

• 1 tbsp olive oil
• 25g butter
• 1 onion, chopped
• 140g chestnut mushrooms, sliced
• 1 fat garlic clove, crushed
• 140g arborio rice
• 150ml dry white wine
• 4 sundried tomatoes, chopped
• 500ml hot vegetable stock
• 2 tbsp chopped fresh parsley
• 25g parmesan or vegetarian alternative, freshly grated
• 100g fresh young leaf spinach, washed if necessary
• warm ciabatta and green salad, to serve

Method

1. Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
2. Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
3. Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
4. Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.