The sides ...

… a slightly different slaw :

I thought I'd zhuzh the basic slaw, introducing flavours and textures which will definitely enhance the recent dishes and those that will follow.

Coronation Slaw

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

salt and black pepper

30g ready to eat apricots, finely diced

30g sultanas soaked in mango and apple juice

50g mayo

50g sour cream

1 tsp mild curry powder

squirt of lime juice

1 tbsp mango chutney

If there's one thing I hate it's the huge lumps of woody cabbage you always find in shop bought coleslaw.

If you are of a similar mind and decide to try this recipe, I promise you that attention to detail is worth the effort. Here's what I mean :

First up slice a “cheek” of cabbage – a sharp paring knife is the best piece of kit – smaller and more easy to control – with care!

The recipe given will give you a box of slaw – measuring approximately 11cms x 6.5cms x 5cms. One box lasted me a week, a spoonful here and a spoonful there – you'd be surprised how well it fits as a side to lots of main dishes and particularly as part of a sandwich.

Coming up … hints, tips and photos

Roti

The second of my suggestions is a flat bread, roti. Here's my slightly modified roti recipe which originally came from Mildreds in Soho, London – Mildreds is a pioneer in vegan cuisine and has been around since 1988. If you feel like treating yourself to their cookery book, Mildreds is the one! It's full and great ideas and recipes – what I also liked is that it gives you guidance on Gluten Free and Vegan options too.

Here's their recipe for Garlic Rotis :

20g unsalted butter

3 garlic cloves, finely chopped (or paste)

½ tsp dried chilli flakes (or a pinch of powder)

200g self raising flour (plus extra for dusting)

50g wholemeal self raising flour

80-100ml water

vegetable oil

*Optional: 50g melted butter

Garlic salt

Warm the butter in a small saucepan over a low heat, add the garlic and chilli and cook, stirring, for a minute until the garlic begins to release its flavour but not coloured. Tip into a mixing bowl with the flours and gradually add the water, using a wooden spoon, until you have a moist (not sticky) dough. Knead the dough for a few minutes until smooth and then cover with a clean damp cloth and leave to rise for 30 minutes until nearly doubled in size.

Divide into 8 pieces and form into balls. Dust with a little flour and then roll into thin circles of about 5mm (¼ inch) thick. Use a heavy based frying pan - add a drop of vegetable oil to grease. Cook the rotis on a medium heat – one at a time for 2-3 minutes each side until puffed up and brown. Serve immediately or cover with a clean tea towel and reheat in a low oven when needed.

*I made them ahead and then reheated before serving and my only addition was to finish them off with a brush of melted butter and a sprinkle of garlic salt.

Next up … the instant alternatives

Perfect Pide

I mentioned serving dishes with a flat bread in The Salady Stuff and I've got a couple of suggestions for you. Whilst strictly speaking it's not a flat bread, I include the recipe for Pide simply because it's delicious!

If you're going to push the boat out with summer “salady” sharing plates, be them hot or cold dishes, then it would be rude not to include sides too.

So here goes with the Pide - I think it's actually pronounced pee-day.

You can choose whether you use the salt, oil and sesame seeds as a topping or roll in semolina and then sprinkle over it before baking.

Pide

one sachet of easy-blend yeast – 7g

pinch of salt

700g plain white flour

plus extra

1 egg

100ml olive oil

30g sesame seeds and coarse sea salt

for garnish or 2 tbsp semolina to roll

plus extra to sprinkle

Put the flour into a large bowl and make a well in the centre. Pour in the yeast and the olive oil reserving a little to brush over the bread prior to proving.

Mix until the dough forms into a firm ball, leaving the sides of the bowl. Cover with a clean damp cloth and leave to rise in a warm place until doubled in size.

Lightly oil two baking sheets.

Knock down the dough - divide into two, shape each into a round ball and then roll each in 1 tbsp of semolina . Roll out into two circles and place on the baking sheets. Brush with beaten egg, sprinkle with sea salt, the reserved oil and sesame seeds. Alternatively you can sprinkle with additional semolina. Leave to prove for 30 minutes in a warm place.

Pre-heat your oven 210c/190fan/Gas 7.

Using your fingertips make dimples all over the surface – as you see in focaccia.

Bake in a hot oven for 15-20 minutes until golden brown and when the base is tapped the bread sounds hollow.

Yum!

Now for a couple of photos ...

The final flourish – the dressing …

… and a few hints and tips

The dressing … to go with the chicken tikka salad

Who would have thought you'd be drizzling a quintessential Italian combination of extra virgin olive oil and balsamic vinegar – a marriage we already know is made in heaven – with another Indian classic – tandoori chicken tikka.

The dressing

4 tbsps extra virgin olive oil

1½ tbsps balsamic vinegar

1½ tsps brown sugar

¼ tsp coarse black pepper

¼ tsp cumin powder

pinch of salt

Whilst the chicken is cooking, with a whisk mix together all the dressing ingredients and leave to one side.

Now it's complete with the dressing drizzled!

Now it's looking even better – there are some dishes that just scream “eat me I'm delicious!”

A few thoughts so far :

I'd wear gloves when you coat the chicken – turmeric and chilli will stain your hands as well as equipment.

Make sure your “oven tray” has sides – unless you have a burning desire to clean your oven!

I used soft dark muscovado sugar in the dressing.

I marinaded the chicken from 11am – 7.30pm. It's very important that you cover the chicken marinade and keep it in a cold place. If you keep it in your fridge then bear in mind it's raw chicken and as such should be kept on the bottom shelf and more importantly that it is kept away from cooked food.

When the chicken is cooked I know you'll want to taste it – cook's privilege after all – a lot depends on your palate and that of your guests but tasted on its own you may find it a tad hot. I'd suggest that before you rush to judgement wait until you've assembled and tasted the completed salad.

A word about the “heat” of the spices. Remember recipes are meant to be a guide they are not set in stone. If you find the spices too powerful don't let it put you off – try reducing the green chilli paste, turmeric and red chilli powder from 1½ tsps to 1 tsp each.

It's personal taste after all – it's whatever suits you.

There's more to come ...

It's always difficult ...

… to get it right when the weather is hot!

A warm “salady” dish I think fits the bill.

This “salady dish” is excellent hot or cold - it stands perfectly well on its own but better still as part of a party table. It's convenient in that you can marinade overnight and just pop into the oven when you're ready.

Here goes :

Tandoori chicken tikka salad

Serves 4

700g (1lb 8oz) chicken breast, cut

into chunks

Marinade

1½ tbsps ginger and garlic paste

½ tsp salt

1½ tsps green chilli paste

2½ tbsps white vinegar

5 tbsps vegetable oil

1½ tsps turmeric

1½ tsps red chilli powder

1½ tsps cumin powder

2 tsps garam masala

160g (5½ oz) Greek yoghurt

or low fat version

For the dressing

4 tbsps extra virgin olive oil

1½ tbsps balsamic vinegar

1½ tsps brown sugar

¼ tsp coarse black pepper

¼ tsp cumin powder

pinch of salt

In a bowl mix the chicken pieces with the ginger and garlic paste, salt, green chilli paste and the white vinegar and leave to one side.

In a separate mixing bowl, whisk the oil and turmeric. Add the red chilli powder, cumin powder and garam masala to the bowl then mix well before adding the yoghurt. Combine the mixture thoroughly.

Add the chicken pieces to the yoghurt mixture. Use your hands to ensure the chicken pieces are evenly coated in the yoghurt marinade. Leave the chicken to marinade for at least an hour. You can leave it in the marinade overnight, this way the chicken will absorb all the flavours thoroughly.

Once the chicken has been marinated, place the pieces on an oven tray. Cook in a pre-heated oven at 160fan/180c/Gas 4 for 20-25 minutes.

If you prefer a vegetarian or vegan version you can use Quorn pieces.

Next up a photo-guide to the method ...

Fettuccine Alfredo

I mentioned the Alfredo sauce in “A couple of extra arancini ideas!” - this has got to be the simplest of recipes – and perhaps the most indulgent.

It's also my absolute favourite!

Fettuccine Alfredo

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 …

If you'd like to take it …

… one step further – you can make your own passata for the tomato sauce. It might seem a step too far, but I assure you it's worth the effort!

As an aside, if you grow your own tomatoes very often you find that you have a glut – the perfect passata solution and no waste! You can get many varieties to grow for cooking purposes - for example Roma (or plum as it's commonly known) - there are several to choose from all of which break down into rich thick sauces.

On with the recipe :

Passata – the quick way

1 tbsp olive oil

1 onion, peeled and finely chopped

4/5 cloves of roasted garlic

1.5kg tomatoes, chopped roughly

6 fresh basil leaves

1 tbsp balsamic vinegar

2tsp caster sugar

salt and black pepper

Using a large saucepan – 22cms in diameter, fry the onion and garlic for 10 minutes until soft. Transfer to a food processor or blender and blitz to a smooth paste and set aside.

Add the tomatoes and basil to the pan and cook gently, stirring frequently for 20/25 minutes until the tomatoes are soft. Cool for 10 minutes then push through a sieve to give a smooth sauce.

Rinse out your saucepan and return the sauce and paste, add the vinegar and sugar and simmer gently for 10/15 minutes, stirring until you have a thick passata. Season to taste with salt and black pepper. Cool then decant into suitably sized containers for freezing - if you want to use it straight away fridge it – it will keep for 3-4 days. Frozen, your passata will keep for up to 2 months.

As a guide you'll get 600ml of passata from the recipe.

Passata di Pomodoro in Italian or, as it is more commonly known liquid gold!

I should mention that passata freezes well, furthermore the flavours will continue to develop.

Remember to freeze in small amounts – you never know what you might decide to cook - you can always pull out two or three portions.

Waste not want not!

Passata pics and tips coming next.

Italian 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.

The perfect marriage with the “lip smackingly good” tomato sauce!

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.

A couple of extra arancini ideas!

If you leave your arancini plain as the original recipe try serving with an Alfredo sauce sprinkled with chopped flat leat parsley a definite lunch or supper dish – delicious comfort food!

Here's the recipe :

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.

Delizioso!

Finally, I'm a fan of fusion, in particular Italian/Malaysian - this may sound even more strange but I love arancini with a curry sauce, stuffed or not – surely I can't be the only person out there with strange taste?

If you think about it you generally eat rice with a curry … why not in a ball with a crispy shell?

Why not serve the rice ball with a rendang curry? You can cheat if you like a buy a ready-made paste and add it to coconut milk or, a sort of half way house, make your own but speedily.

Rendang Sauce

100 ml coconut cream

50ml water

3 tsp brown sugar

2 tsp curry powder

(I used mild)

1 tbsp kecap manis

(also known as sweet soy sauce)

Combine all the ingredients in a saucepan over a low heat and

serve. Can be made ahead and re-heated.

There's nothing wrong with a short cut or two – it may not appeal to the purists out there – some of us haven't got time!

The world is definitely your lobster – you can add prawns or chicken, whatever you fancy. Just in case you think I'm making this stuff up – here's what it looks like, with prawns in the rendang sauce :

Buonissimo!

Coming up … “The perfect tomato sauce” ...

Sensational Arancini!

This recipe comes from one you'll know – rice balls made from risotto. It's the perfect solution in that you can make whatever size you like, to suit the occasion!

Here we have :

Arancini

For arancini, aka rice balls, you'll need a basic risotto recipe :

1 litre vegetable or chicken stock

40g unsalted butter

1 tbsp groundnut oil

2 small onions, finely chopped

3 garlic cloves (or 3 tsps paste)

350g risotto rice

150ml dry white wine

2 tbsps flat leaf parsley, finely chopped

100g Parmesan cheese, grated

salt and black pepper

Bring the stock to a boil and simmer gently. Heat the butter and the oil in a pan and fry the onions and garlic until soft. Season with salt. Stir in the rice and fry for 2 minutes until the edges become opaque. Add the wine. Start adding the stock, a ladle at a time – the liquid should be absorbed before you add the next. Add the parsley, black pepper and the Parmesan cheese.

It's imperative that your stock is kept hot and added a ladle at a time. If you follow these basic principles you'll be fine.

Tip your risotto into a tray bake, cover and cool, then fridge. You can leave for a couple of hours or overnight – whatever suits you best. The tray measures 12” or 31cms - with the tray bake lengthways in front of you cut the risotto in half. Each half tray ( 6” or 15.5cms) gives you 9 arancini weighing approximately 80/90gm approximately. Using one half divide into 9 squares – 2½” (6.5cms) 5” (13cms) and 7½” (19cms) and set aside. I used a good old fashioned school ruler – works a treat. You can continue and make another 9 or freeze the remaining risotto as it is.

Prepping this way will give you pretty much similar sized arancini but don't lose sleep over it!

You might think there appears to be a lot of work, but the recipe is simplicity itself and it can be made in stages, whenever you have time.

Coming up … taking it up a notch!

Fruit and Nut anyone?

These two recipes lend a certain something to sharing plates, they are perfect “pop in the mouth” nibbles!

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.

Now for one of my absolute favourites ...

Here's a little something using broad beans...

If you can't face the thought of blanching and podding 500g of broads beans, split the difference and mix 250g of cooked petit pois – it will however, be worth it!

Here goes :

Favetta

500g broad beans, blanched and

refreshed and then podded

1 roasted garlic clove

100ml olive oil

zest and juice of half a lemon

100g Pecorino cheese – grated

salt and black pepper to taste

Put the broad beans, olive oil and garlic into a food processor and whizz quickly so that you achieve a rough mixture – you do not want a pulp! Tip the mixture into a bowl and add the lemon and zest and add 50g of grated pecorino. Season - but remember that Pecorino is sharper and more tart than Parmesan so taste before you season.

Serve on bruschetta or crostini garnishing with a drizzle of olive oil and a sprinkle of grated Pecorino or serve the favetta in one bowl with piadas, ready to roll up and dip.

The ultimate finger food!

The boring stuff - the broad beans

You won't like this!

Blanch your broad beans – bring a large pan of water to the boil and then add the beans, bring back up to the boil. Drain and refresh – in other words rinse in fresh cold water. Tip onto kitchen roll and pat dry. Tip into a bowl.

Place the bowl of beans on a tray that fits into your lap along with two large food bags. Sit in your favourite chair and tune in to your favourite “guilty pleasure” tv programme. Pop your beans to reveal the bright green beauties inside. Place the discarded outer skins into one bag and the beauties in the other.

A tea towel on your lap will stop the tray slipping.

Next up … fruit and nut anyone?

Perfect Piada or Piadina!

You'll see that the recipe given is for the larger, piadinas. I made the smaller piadas – you will get 12/14 breads approximately – it depends how precise you want to be.

Piadina

Makes 4-6 breads (large)

500g plain flour

½ tbsp baking powder

1 tsp salt

2 tbsp olive oil

300ml water

Mix the flour with the baking powder and salt and then gradually add enough water to make a dough that is soft and a little sticky. Add the olive oil then knead for 10 minutes, until smooth. Transfer the dough to a lightly oiled bowl, cover and leave to rest for 30 minutes.

Divide the dough into four to six pieces and flatten each ball into a round to fit your frying pan – it should be about 3mm thick but can be quite misshapen. Prick each bread all over with a fork to prevent puffing.

Heat the frying pan until very hot, then cook each flatbread on both sides. It is fine to have patches of charred dough. Keep each flatbread warm by wrapping in a tea towel until you have cooked the remainder.

Fill, fold and get ready to feast.

P.s. I made the smaller piada and it takes a while – best make ahead and then freeze!

The pizza option …

… it seems fitting that we should serve a “mini” pizza – variety is the spice of life!

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 that you know will fit this is the one! It's also 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 are photos …

Choose any of your favourite pizza toppings to create your own Stromboli – I said it was fast!.

As for the prepared pizza dough – try Asda for a block of vegan dough @ £2.50 per 400g pack – you'll find it in the chiller cabinet with the other types of pastry.

Hmm, what's next …

Up next …

… 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 declicious 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!

It's the perfect addition to a sharing plate!

Then there's the pizza option ...

 

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 ...

Would you prefer a lemon version?

On reflection, I suppose if I had a “signature” pud it would be tiramisu - but not as you know it – definitely without the coffee! If you don't like coffee in desserts I hope that either the orange or lemon version will appeal.

Lemon Tiramisu

Serves 4 large or 6 smaller

servings

Lemon syrup – 4 tbsp lemon juice, 100g icing sugar

20 fl oz whipping cream

4 tbsp Limoncello liqueur (optional) or

4 tbsp of lemon cordial

20 sponge fingers or Madeira cake (or see Cake and other Notes)

4 tbsp caster sugar

225g Mascarpone

2 heaped tbsps lemon curd to fold into Mascarpone mixture

To decorate – either 50g/2oz plain chocolate, grated

or two chocolate flakes bashed in their wrappers

To make the syrup place the lemon juice and icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

If you are using Limoncello liqueur for a grown up version, add it to the cooled syrup. For the kiddies version add the lemon cordial.

Mix a little of the cream carefully with the caster sugar and mascarpone to combine and loosen, gradually add the remainder of the cream and then, using a hand mixer, whisk gently to thicken slightly. Add the lemon curd to the mixture and use the disconnected blades from the mixer fold in the curd so that it gives a ribbon effect.

For one large tiramisu and using sponge fingers, a rectangular dish is the best shape. Dip the fingers into the syrup and arrange in a row, then add the mascarpone mixture and repeat.

Cling film and fridge until you're ready to decorate and serve.

For the Tiddy version please see Cake and other Notes.

Enjoy!

Coming up … speaking of tiramisu it's time for more Italian recipes ...