Rotolini alla crema di fave …

… here it is :

Serves 4

250g broad beans, fresh or frozen

30g robiola or similar cream cheese *

1 tbsp grated pecorino

4 eggs

3 tbsp milk

1 tbsp plain flour

2-3 tbsp finely chopped flat leaf parsley

salt and black pepper

2 tbsp rapeseed oil

4 slices cooked ham (Italian if you can

get it)

Boil the broad beans until softened in lightly salted water for 5 minutes. Drain, cool and “pop”.** Place in a food processor with the cream cheese and the pecorino and blend until smooth. Season to taste.

Beat the eggs in a bowl with the milk, flour, flat leaf parsley and salt and pepper.

In a lightly oiled, non-stick pan, use this mixture to make about eight small flat, thin omelettes, cooking them on each side for about four minutes. Make sure they are cooked through but soft enough to roll up. Leave to cool.***

Lay a slice of ham on top of each little pancake and spread with the broad bean and cheese mixture, then roll up and cut across into bite-size pieces, sealing each one safely closed with a wooden cocktail stick.

Chill until required.

*Robiola is very difficult to get hold of. You could use ordinary cream cheese or, for an extra tang, try Boursin – I appreciate that Boursin is French and Robiola is Italian but hey, needs must!

** and *** are elements that can and as far as the omelettes are concerned should be made ahead. To “pop” the broad beans, once cooled remove the outer thick skin.

To follow ...

If Italian is your bag ...

… then you might like what follows … here's a selection of cicchetti – pronounced chee-keh-tee - for the uninitiated cicchetti are to Venice what tapas are to Barcelona. Perfect sharing plates!

Here's a few salad sharing plate ideas :

Fresh Mushroom Salad

or Insalata di funghi freschi

Serves 8

300g chestnut mushrooms

150g parmesan shavings

3tbsp extra virgin olive oil

juice of ½ lemon

3 tbsp flat leaf parsley, chopped

salt and white pepper

Clean and trim the mushrooms and slice thinly. Mix gently with the parmesan shavings. Whisk together the oil, lemon juice, parsley, salt and white pepper. Drizzle the dressing over the mushrooms and parmesan and serve immediately.

I think you'd have to agree that it doesn't get much easier! To save yourself even more time you can prep, box and fridge the mushrooms and ditto the parmesan shavings. Make up the dressing and keep in a screw top jar in the fridge. You're ready to roll in a minute – two at the most.

Another choice from Italian cicchetti – very useful in that these frittatine, or egg pancakes are made ahead, they are delicious stuffed with the broad bean cream.

Here goes, Rotolini alla crema di fave or Stuffed mini pancakes with broad bean cream -

Up next!

Crostini spreads – to buy ready-made or not …

...that is the question!

Do whatever suits you – there are some great quality tapenade and pesto products out there. If you're going to use ready-made buy as good a quality as you can afford.

If you'd like to give it a try, here are recipes for both :

Tapenade

100g black olives, pitted

4/5 cloves of garlic (or equivalent tsps of paste)

1 tbsp of extra virgin olive oil

black pepper

lemon juice – try a dessert spoon – you can always add more

4 finely chopped anchovies, drained

75g chopped capers

Blitz the olives, then add the garlic, capers and anchovies and blitz again, briefly – you want a rustic paste, not mush. Tip into a bowl and add the oil, lemon juice and black pepper to taste – remember to taste as you go you can't take it back!

Pesto is vibrantly green! It's made from crushed basil leaves, toasted pine nuts, garlic, Parmesan and olive oil.

The following recipe serves 4, is easy and takes 10 minutes to make.

Pesto

1 small garlic clove or equivalent roasted

pinch of sea salt

25g pine nuts, lightly toasted

50g fresh basil leaves

juice of half a lemon

125ml extra virgin olive oil

Use a small food processor. Put the garlic and salt in the bowl and pulse, then add the pine nuts and repeat until roughly chopped – don't overwork. Add the basil and pulse gently until well mixed but still retains texture. Turn into a serving bowl and add the Parmesan and lemon juice. Pour in the olive oil and mix to a paste. Season to taste.

You could make the pesto ahead and transfer to a jar with a tight lid (sterilised of course) – drizzle a layer of olive oil over the top of the pesto. It will keep in the fridge for up to a week.

If I had to choose one to make from scratch it would be tapenade every time – it really is scrumptious.

Tomato paste is a bit strong for my taste - if it's not cooked it has a bitter taste but preparing some of each will cater for everyone. A tip – a thin scrape of paste is all that's required!

One might say the crostini is fiddly, but, almost all of it can be done in advance and you can take short cuts for example, you can buy sliced pitted olives, ready to blitz after draining.

Next up … Italian sharing plates

Crostini munching

For those who aren't aware, crostini are small slices of bread, whereas bruschetta gives larger, more rustic slices. In other words, you can make small or large as suits the appetites of your guests. The smaller version is used as a canapé and sliced ciabatta is perfect - part baked baguettes work well too – larger sourdough loaves, sliced and toasted would satisfy larger appetites.

It's back to my lists again, but you'll see that it can be as easy or as complicated as you'd like to make it.

Ciabatta, baguettes or sourdough, sliced.

You can buy part baked baguettes, sliced – a gluten free option

is also available and works very well and you won't taste any

difference

Garlic (fresh or paste)

Olive oil

Tapenade*

Pesto*

Tomato puree*

Toppings

Finely chopped chilli – red and/or green

Goat's cheese – cubed or sliced

Any Italian cheese – e.g. Dolcelatte or Gorgonzola, cubed

Parmesan, Pecorino, Grand Padano (grated), Mozzarella and Taleggio

Olives, pitted and chopped

Mediterranean vegetables, roasted and diced

Parma ham, cut into small triangles, twisted into a cone shape

Salami, as for Parma ham

Anchovies, chopped finely

If you are using garlic paste add olive oil and mix to a paste. Spread sparingly onto the bread, then add any option marked * above. Complete with toppings of your choice – two – three – don't overload.

Whatever you choice of toppings chop, roast or dice ahead, place in small boxes, cover and fridge ready to dress your bread. My tip would be to top your crostini straight onto a baking sheet, lined with baking parchment, cover with cling film and set aside, keeping cool – fridge if you have room.

Pre-heat your oven 180fan/200c/Gas 6. Cook for 3-4 minutes (set your timer!) until golden and crispy.

Transfer to a serving plate and pass to the hungry hoards, pausing only for the accolades!

If you'd like to make your own paste ...

What about New Year?

Ideally you want a dish that is simple to make but tasty and a little indulgent!

The following recipe is one of my absolute favourites and the best of it is that essentially it's veggie but you can adapt it to suit everyone – adding cooked chicken and/or diced chorizo, gently cooked in a dry frying pan so that it releases the residual oil – you could serve in separate bowls on the side.

Fettuccine Alfredo

Here are the bits of information that I always find interesting . Fettuccine Alfredo was invented by Alfredo di Lelio who had restaurants in Rome in the early to mid 20^th century. Traditionally the dish was cooked at your table. As the dish became more popular it appeared in the USA. I was in Vermont when I sampled my first bowl – it was without doubt, the finest bowl of pasta and sauce I've ever eaten and the only one I've ever finished. That was a long time ago – yikes 1997! Since that time my quest has been to find a recipe as near as I could to that bowl of magic, here it is :

1 tbsp unsalted butter

200ml double cream

50g freshly grated Parmesan, plus more for sprinkling

Salt and freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

This sauce can be made ahead.

The above recipe would be sufficient for two servings – enough to coat 225g uncooked pasta. Traditionally there are no additions to Alfredo although I've had it served with petit pois. If you've never tried it you're missing out!

The sauce is so good!

There's a photo-guide too …

Heat the butter and the cream

together

Add the Parmesan and heaps of

black pepper

The bowl

The bowl with petit pois

I didn't have any fettuccine in my pantry but I did have spaghetti – if you're not fond of “ribbony” types of pasta just choose your favourite.

You can adapt this to a plant based recipe using:

1 tbsp Flora Plant unsalted butter

200ml Elmlea 100% Plant Double Alternative

to cream

50g Parmesan alternative – for example

Violife Parmesan style

The simple things in life are the best!

Now for some pudding fun ...

The “lip smackingly good” tomato sauce!

Now for a “lip smackingly good” tomato sauce – perfect with the meatballs!

Here goes :

Tomato Sauce

500g passata

1 medium onion, chopped finely

2 cloves of roasted garlic or crushed fresh garlic

1 tbsp of rapeseed oil

knob of butter – 25g

1 tbsp of tomato paste

250g of vegetable stock

a generous sprinkle of oregano

black pepper to taste

1 tsp caster sugar

1 tsp of salt, to taste

Melt the oil and butter in a medium size saucepan (21cms/8” in diameter), add the onion and soften gently – 4-5 minutes, then add the garlic. Add the oregano and black pepper. Add the tomato paste and cook for 1-2 minutes. It's important that you cook the paste – if you don't it will be bitter and taste horrible! Add the passata, stock and then the sugar. The sugar is meant to balance out the acidity that one sometimes gets with tomatoes. Simmer the sauce for 30 minutes. The sauce will reduce and thicken. Taste the sauce before you add any salt – it's a matter of personal taste. The flavours in your sauce will develop and so will benefit from being made a couple of days ahead and fridged.

The sauce freezes well, bear in mind the size of portions – whatever suits you – smaller is more practical, you can always take out two – no waste.

You'll get 670g of sauce from the recipe.

Onions, garlic and spices in the pan with tomato paste

The sauce at the beginning of the cook

Check out the depth of colour at the end

You could create a pizza with the tomato sauce and load with meatballs and whatever else takes your fancy – don't forget to treat yourself to a generous sprinkle of grated Parmesan as well as the traditional mozzarella.

You could go the obvious route of spaghetti (as a guide 75g of dry spaghetti per person) - tomato sauce and meatballs – traditional is good!

One thing is certain your sauce and meatballs give you flexible working week supper ideas and the cherry on top of the cake – all you have to do is pull the sauce and the meatballs from your treasure chest.

What's not to love!

Now for some ideas for the festivities – Christmas and New Year!

The Italian version … first up

… the meatballs!

The recipe that follows is easy and makes really tasty meatballs. As a rough guide 450g of minced meat will give you 24 meatballs.

Meatballs

450g minced beef, pork, turkey

or Quorn mince

*salt and black pepper

*garlic – either 2 tsps of paste or 2 cloves, crushed

*oregano – a generous sprinkle

*half a tsp of chilli

*heaped tbsp of tomato paste

*1 egg

sprinkle of plain flour

Rapeseed or vegetable oil for shallow frying

Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.

Use a teaspoon as a measure and heaped with mixture, roll it between your hands and set aside on a board. When the meatballs are ready, heat the oil in a large frying pan and fry on a low heat, gently and carefully shaking the pan to ensure they are evenly coloured – use tongs if you are accident prone! Seal the meatballs in batches - 8 at a time and then transfer to an oven-proof dish or foil tray ready for later – cool, cover and fridge.

When you are ready for supper later in the day place the dish or tray containing the meatballs in a pre-heated oven 180fan/200c/Gas 6 and complete the cooking for 20 minutes – this time will vary depending on the sizes of the meatball – ensure that they are properly cooked – cut a larger one in half to be sure.

Note:

You can freeze Quorn mince once it has been cooked – make sure your meal is cold before freezing – use within a month. For use, defrost fully in the fridge and cook within 24 hours ensuring it's piping hot.

Now for the “lip smackingly good” tomato sauce!

Fancy fotos!

Heat the butter and the cream

together

Add the Parmesan and heaps of

black pepper

The bowl

The bowl with petit pois

I didn't have any fettuccine in my pantry but I did have spaghetti – if you're not fond of “ribbony” types of pasta just choose your favourite.

You can adapt this to a plant based recipe using:

1 tbsp Flora Plant unsalted butter

200ml Elmlea 100% Plant Double Alternative

to cream

50g Parmesan alternative – for example

Violife Parmesan style

The simple things in life are the best!

Now for seasonal strawberries …

A passing fancy

I made a passing reference to Alfredo Sauce in the Galli – Hints and Tips. This is my absolute favourite – admittedly without the chicken.

I know the immortal words “keep it simple” aren't mine but it's so true.

A word of warning – this is definitely not what you'd describe as “fat-free” and so a treat!

Fettuccine Alfredo

Here are the bits of information that I always find interesting . Fettuccine Alfredo was invented by Alfredo di Lelio who had restaurants in Rome in the early to mid 20^th century. Traditionally the dish was cooked at your table. As the dish became more popular it appeared in the USA. I was in Vermont when I sampled my first bowl – it was without doubt, the finest bowl of pasta and sauce I've ever eaten and the only one I've ever finished. That was a long time ago – yikes 1997! Since that time my quest has been to find a recipe as near as I could to that bowl of magic, here it is :

1 tbsp unsalted butter

200ml double cream

50g freshly grated Parmesan, plus more for sprinkling

Salt and freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

This sauce can be made ahead.

The above recipe would be sufficient for two servings – enough to coat 225g uncooked pasta. Traditionally there are no additions to Alfredo although I've had it served with petit pois. If you've never tried it you're missing out!

The sauce is so good and tasty it lends itself to other dishes and particularly leftovers.

There's a photo-guide …

If you wanted …

to create sharing salady plates, here are a few ideas ...

Stromboli for the salad

I give you “Stromboli”. This is a recipe for those that you know are going to say …. “I don't like … “.

If you are catering for a mixed age group or just want something different for supper this is the fastest pizza you'll ever make. It cheats in that you use a ready-made pizza base – if you're a purist knock yourself out and make your own base – in my defence my mission is to make your life easy.

Stromboli

400g prepared pizza dough or ready-made base

4 tbsp tomato paste

100g thinly sliced salami

120g baby spinach

100g thinly sliced mozzarella cheese

1 tbsp olive oil

Generous sprinkle of oregano or garlic Italian seasoning

Pre-heat your oven 220fan/200c/Gas 8. Place a large baking tray in the oven.

Place a dampened J cloth on your work surface. Place a piece of baking parchment on top of the cloth – it will stop it sliding – make sure you leave enough to get hold of – you're going to lift it onto the hot baking tray that's in the oven at the moment. Unroll the pizza dough gently on the parchment.

Spread the tomato paste onto the base. Add the slices of salami, followed by the spinach and then the mozzarella and sprinkle with the oregano or garlic Italian seasoning. Roll up the base from the shortest side and brush with the olive oil - make sure it's seam-side down when placed on the tray.

WITH CARE remove the tray from the oven and then carefully lift the parchment and the rolled up pizza onto it. Place back in the oven for 20/25 minutes until golden brown – check at 20 minutes.

When removed from the oven slice into portions to suit and serve.

There's photos too …

Alfredo photo-guide

 

Heat the butter and the cream

together

Add the Parmesan and heaps of

black pepper

The bowl

The bowl with petit pois

I didn't have any fettuccine in my pantry but I did have spaghetti – if you're not fond of “ribbony” types of pasta just choose your favourite.

You can adapt this to a plant based recipe using:

1 tbsp Flora Plant unsalted butter

200ml Elmlea 100% Plant Double Alternative

to cream

50g Parmesan alternative – for example

Violife Parmesan style

The simple things in life are the best.

Now for seasonal strawbs!

The ultimate treat!

I made a passing reference to Alfredo Sauce in the Galli – Hints and Tips. This is my absolute favourite – admittedly without the chicken.

I know the immortal words “keep it simple” aren't mine but it's so true.

A word of warning – this is definitely not what you'd describe as “fat-free” and so a treat!

Fettuccine Alfredo

Here are the bits of information that I always find interesting . Fettuccine Alfredo was invented by Alfredo di Lelio who had restaurants in Rome in the early to mid 20^th century. Traditionally the dish was cooked at your table. As the dish became more popular it appeared in the USA. I was in Vermont when I sampled my first bowl – it was without doubt, the finest bowl of pasta and sauce I've ever eaten and the only one I've ever finished. That was a long time ago – yikes 1997! Since that time my quest has been to find a recipe as near as I could to that bowl of magic, here it is :

1 tbsp unsalted butter

200ml double cream

50g freshly grated Parmesan, plus more for sprinkling

Salt and freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

This sauce can be made ahead.

The above recipe would be sufficient for two servings – enough to coat 225g uncooked pasta. Traditionally there are no additions to Alfredo although I've had it served with petit pois. If you've never tried it you're missing out!

The sauce is so good and tasty it lends itself to other dishes and particularly leftovers.

There's a photo-guide …

The extras!

Of course you will need submarine rolls – you can buy them from most supermarkets – I recommend Marks & Spencer's – they seem to keep their freshness.

I should say that “a recipe” is not appropriate because it's a matter of how many rolls you're assembling and the ingredients are entirely personal – it's a “fly by the seat of your pants” thing!

Now for the extras – who likes what? Here are my suggestions and it is not an exhaustive list!

Avocado, sliced or mashed to suit, with lemon

juice

Crispy bacon – and bits are better!

Hard boiled eggs, sliced

Beef tomatoes, sliced thinly

Beetroot relish or slices if you prefer

Any salad item you love – spring onions, shredded

iceberg lettuce

capers, cornichons

A slaw of your choice – an Asian

recipe follows

For the Italian meatball version

Good quality mayo

Mozzarella cheese – either grated or a torn

ball of buffalo mozzarella

For the Indian Kofta version

Mango chutney

Small cubes of paneer submerged in the

rendang curry sauce

Asian Coleslaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

if you want to create a basic slaw stash then

double the amounts given above

3-4 tbsp soy sauce

1 tbsp caster sugar

Half tbsp rice wine

2 tbsp lime juice

1 tbsp peanut butter

Half tsp chilli powder

4 tbsp fresh coriander

Combine all the above ingredients except the fresh coriander.

Marinade for at least an hour – 2-3 is better still!

Just before serving strain off the excess liquid, stir in the coriander and serve.

Now for assembly and leftovers!

Chapter VI Economy Drive – Meatballs and an LSG tomato sauce

Hmm, what to do with meatballs and a “lip smackingly good” tomato sauce!

You could create a pizza with tomato sauce as a base and load with meatballs and whatever else takes your fancy – don't forget to treat yourself to a generous sprinkle of grated Parmesan as well as the traditional mozzarella.

You could go the obvious route of spaghetti (as a guide 75g of dry spaghetti per person) - tomato sauce and meatballs – traditional is good!

One thing is certain your sauce and meatballs give you flexible working week supper ideas and the cherry on top of the cake – all you have to do is pull the sauce and the meatballs from your treasure chest.

Here goes :

Tomato Sauce

500g passata

1 medium onion, chopped finely

2 cloves of roasted garlic or crushed fresh garlic

1 tbsp of rapeseed oil

knob of butter – 25g

1 tbsp of tomato paste

250g of vegetable stock

a generous sprinkle of oregano

black pepper to taste

1 tsp caster sugar

1 tsp of salt, to taste

Melt the oil and butter in a medium size saucepan (21cms/8” in diameter), add the onion and soften gently – 4-5 minutes, then add the garlic. Add the oregano and black pepper. Add the tomato paste and cook for 1-2 minutes. It's important that you cook the paste – if you don't it will be bitter and taste horrible! Add the passata, stock and then the sugar. The sugar is meant to balance out the acidity that one sometimes gets with tomatoes. Simmer the sauce for 30 minutes. The sauce will reduce and thicken. Taste the sauce before you add any salt – it's a matter of personal taste. The flavours in your sauce will develop and so will benefit from being made a couple of days ahead and fridged.

The sauce freezes well, bear in mind the size of portions – whatever suits you – smaller is more practical, you can always take out two – no waste.

You'll get 670g of sauce from the recipe.

Here are the sauce photos :

Onions, garlic and spices in the pan with tomato paste

The sauce at the beginning of the cook

Check out the depth of colour at the end

What's not to love!

The recipe that follows is easy and makes really tasty meatballs. As a rough guide 450g of minced meat will give you 24 meatballs.

Meatballs

450g minced beef, pork, turkey

or Quorn mince

*salt and black pepper

*garlic – either 2 tsps of paste or 2 cloves, crushed

*mixed herbs or garlic Italian seasoning – a generous sprinkle

*half a tsp of chilli

*heaped tbsp of tomato paste

*1 egg

sprinkle of plain flour

Rapeseed or vegetable oil for shallow frying

Place the mince in a large mixing bowl then add the remaining ingredients marked *, mix well. At this point your mixture may be too wet. If it is, sprinkle a little plain flour over the mixture and fold in gently.

Use a teaspoon as a measure and heaped with mixture, roll it between your hands and set aside on a board. When the meatballs are ready, heat the oil in a large frying pan and fry on a low heat, gently and carefully shaking the pan to ensure they are evenly coloured – use tongs if you are accident prone! Seal the meatballs in batches - 8 at a time and then transfer to an oven-proof dish or foil tray ready for later – cool, cover and fridge.

When you are ready for supper later in the day place the dish or tray containing the meatballs in a pre-heated oven 180fan/200c/Gas 6 and complete the cooking for 20 minutes – this time will vary depending on the sizes of the meatball – ensure that they are properly cooked – cut a larger one in half to be sure.

For the ultimate slob, why not a sub sandwich with the tomato sauce, meatballs then add veggies and cheese of your choice.

If you opt for the pizza route and don't want to make your own Asda make a ready rolled pizza dough for £1.20.

You have all the elements to make your own choices – enjoy!

Note:

You can freeze Quorn mince once it has been cooked – make sure your meal is cold before freezing – use within a month. For use, defrost fully in the fridge and cook within 24 hours ensuring it's piping hot.

Yet more salady stuff!

This time Italian style - if all things Italian is your bag then you might like what follows.

Here's a few salad sharing plate ideas :

Fresh Mushroom Salad

or Insalata di funghi freschi

Serves 8

300g chestnut mushrooms

150g parmesan shavings

3tbsp extra virgin olive oil

juice of ½ lemon

3 tbsp flat leaf parsley, chopped

salt and white pepper

Clean and trim the mushrooms and slice thinly. Mix gently with the parmesan shavings. Whisk together the oil, lemon juice, parsley, salt and white pepper. Drizzle the dressing over the mushrooms and parmesan and serve immediately.

I think you'd have to agree that it doesn't get much easier! To save yourself even more time you can prep, box and fridge the mushrooms and ditto the parmesan shavings. Make up the dressing and keep in a screw top jar in the fridge. You're ready to roll in a minute – two at the most.

Another all time winner for me would be frittata – everyone loves it and it is just as tasty served cold as it is hot.

Frittata

Serves 4

4 large eggs

400g cooked new potatoes, cubed

1 medium onion, finely chopped or 4 spring onions finely chopped

glug of rapeseed oil (2 tbsp)

black pepper

2 handfuls of grated mature cheddar cheese (50g approx)

1-2 tbsp flat leaf parsley, finely chopped

I use my trusted large frying pan for this task – the one I'm always droning on about - suitable to use in the oven as well as on the hob. I make this point because if you use this recipe then you'll be placing the frying pan under the grill – if you use an ordinary frying pan you may damage the handle, not to mention safety issues!

To begin, turn on your grill but before doing so check that the frying pan will slide easily into the space leaving at least two inches gap between the pan and the grill itself otherwise you'll burn the top and the middle won't be cooked.

Sauté the onion in a little rapeseed oil until softened. Add the cooked cubed potatoes. Whisk the eggs in a mixing bowl, add two large handfuls of cheese and black pepper.

Add the egg and cheese mixture to the onions and potatoes and cook on a medium heat on the hob for 2/3 minutes. Then place the pan under the grill and allow to cook for 2/3 minutes. REMOVE THE PAN USING OVEN GLOVES. Using a fish slice gently flatten down the frittata so that you break the top – you'll find that the egg mixture is still not quite cooked. Place the pan back under the grill for another2/3 minutes or until it is golden brown.

You have unlimited options to add to your frittata – you could begin with sautéing 200g diced chorizo which, as we know gives the delicious spicy oil. Then add the onions and potatoes as above.

To serve slide your cooked frittata onto a wooden board. Frittata looks impressive and inviting served hot and whole – you could if you prefer use a small circular cutter and cut individual portions – hot or cold. Sprinkle with the parsley either way!

Sides for your “Salads”

Broad beans with smoked bacon and walnuts

Serves 6 with other sides

60g walnuts

125g of smoked bacon

4 garlic cloves, peeled and squashed

or 4 tsps of garlic paste

450g broad beans, blanched in boiling

water for 2 minutes (defrost if using frozen)

small bunch flat leaf parsley, chopped

Heat a large frying pan until hot, then add the walnuts and dry fry for 3 minutes shaking the pan, until they are toasted. Set aside.

Add the bacon and garlic to the pan and cook on a medium heat for 5 minutes until the bacon is crispy. Add the broad beans, season with salt and black pepper and cook for a further 3-4 minutes, stir through the parsley and walnuts before serving.

What I'm about to suggest goes above and beyond the call of duty!

You need to peel the broad beans – in other words take off the tough outer skin. I warn you this is a laborious task and you'll call me names - sometimes you've just got to get on with it. By all means leave the outer skin on if you can't be bothered but you are depriving yourself and your guests of the beautiful bright green bean – if grey is your colour with the skin on, then so be it.

There is a glimmer of light at the end of the tunnel – blanch and peel the broad beans when you've time – ahead of when you need them – watch rubbish daytime television to pass the time whilst peeling!

P.s. Optional additions – cubed feta cheese – cooked leftover chicken or cooked prawns.

Stromboli for the salad

As with mezze traditions and with our new sharing plates we should serve bread too.

I give you “Stromboli”. This is a recipe for those guests you are expecting that you know are going to say …. “I don't like … “.

If you are expecting a mixed age group or just want something different for supper this is the fastest pizza you'll ever make. It cheats in that you use a ready-made pizza base – if you're a purist knock yourself out and make your own base – in my defence my mission is to make your life easy.

Stromboli

400g prepared pizza dough or ready-made base

4 tbsp tomato paste

100g thinly sliced salami

120g baby spinach

100g thinly sliced mozzarella cheese

1 tbsp olive oil

Generous sprinkle of oregano or garlic Italian seasoning

Pre-heat your oven 220fan/200c/Gas 8. Place a large baking tray in the oven.

Place a dampened J cloth on your work surface. Place a piece of baking parchment on top of the cloth – it will stop it sliding – make sure you leave enough to get hold of – you're going to lift it onto the hot baking tray that's in the oven at the moment. Unroll the pizza dough gently on the parchment.

Spread the tomato paste onto the base. Add the slices of salami, followed by the spinach and then the mozzarella and sprinkle with the oregano or garlic Italian seasoning. Roll up the base from the shortest side and brush with the olive oil - make sure it's seam-side down when placed on the tray.

WITH CARE remove the tray from the oven and then carefully lift the parchment and the rolled up pizza onto it. Place back in the oven for 20/25 minutes until golden brown – check at 20 minutes.

When removed from the oven slice into portions to suit and serve.

Choose any of your favourite pizza toppings to create your own Stromboli – the fastest pizza ever.

Asda for the prepared pizza dough - £1.20 per 400g pack.

I know it's a tired cliché but – here are a couple of photos of the one I made earlier!

Fruit and Nut sides

Dates wrapped in Parma ham

Makes 20

1 tsp vegetable oil for greasing

20 dried dates – pitted

20 small cubes of parmesan or other hard cheese

10 slices of Palma ham, halved

Pre-heat oven 170fan/190c/Gas 5.

Lightly grease a baking tray large enough to fit all the dates.

Place a cube of cheese in each date and wrap in a half slice of Parma ham. If you need to you can secure each date with a wooden cocktail stick. Lay the dates on the tray and bake for 10 minutes or until the ham crisps up.

Serve hot.

I've served these to guests who do not like dates and have converted – the combination of flavours is perfect – sweetness of dates, saltiness of ham and zing of cheese.

Spiced almonds

Serves 4-6

1 tsp olive oil

200g blanched almonds

coarse sea salt

¼ tsp smoked paprika

Heat the olive oil in a non-stick frying pan, add the almonds and toss over the heat for 5 minutes until golden.

Use a slotted spoon to transfer the nuts to a bowl, leaving as much oil in the pan as possible. Sprinkle the nuts generously with coarse sea salt and the paprika, toss the nuts to coat them in the seasoning. Leave to cool then transfer to a serving dish.

Another great “make ahead” side and definitely in the “keep it simple” category.

Don't do green?

Whilst not Italian, the next recipe definitely fits as a sharing plate!

I know there are many out there who quite simply “don't do green”. Salad doesn't necessarily have to be green – it doesn't have to be cold either, despite what the purists may say.

Lets expand the mezze concept - a mezze serves both hot and cold salads so why can't we - what's wrong with mixing it up – or if you want to use modern speak - fusion of different culinary cultures to create your own style of larger “salad” sharing plates.

I'll stop waffling and illustrate with an example :

Potato and Olive Salad

Serves 4/6

500g new potatoes

3tbsp extra virgin olive oil

juice of ½ lemon

½ tsp paprika

½ tsp ground cumin

pinch of chilli pepper

salt

bunch of flat leaf parsley chopped

medium mild red or white onion, chopped finely

12 black olives

Peel the potatoes and boil them in salted water until tender. Drain and cut in half – quarters if large, leave whole if small

Mix the oil with the lemon juice, paprika, cumin, chilli and salt.

While still warm turn the potatoes in the dressing, add the parsley, onion and olives and mix gently.

Why not tweak this recipe. Fry 200g of diced chorizo and use the delicious oil from it as part of your dressing adding an extra dimension and I think a worthwhile candidate for your first sharing plate shabang.

Why not serve it warm instead.

Please note no greenery – and I should clarify that the parsley in the recipe I class as garnish and technically not greenery – that's my excuse and I'm sticking to it – if you're really anti then you can always leave the parsley out but you might want to break the habits of a lifetime and try it.

An added bonus – this salad dish can be vegetarian or not!

There's more to come ...