Print Recipe Crumbed aubergine chips with smoked paprika yoghurt Serves: 4 Cooking Time: 40 mins Ingredients Aubergine chips 3 large aubergines, cut into 1cm-thick rounds 140g (½ cup) fine salt 120g (1 cup) cake flour, seasoned with salt and pepper 3 large eggs, lightly beaten 120g (2 cups) fresh breadcrumbs 125ml (½ cup) Parmesan, freshly
White anchovies are fish fillets which have been lightly marinated in a brine of sea salt, white wine vinegar and garlic. Treated this way they are also known as boquerones in Europe. Picked out of the Cantabrian Sea, the delicate-tasting boquerones are not intensely fishy or salty like their hairy brown counterparts. Their slightly salty, sweet-sour taste makes white anchovies a great antipasto dish.
The perfect dish for an elegant lunch. Veal involtini is a traditional Italian dish, tender and oozing with succulent flavours.
Don’t be intimidated! Involtini of lamb with Marsala sauce and Mediterranean vegetable mille feuille looks and sounds deceptively complicated, but it’s actually very easy. This is one of those dishes that’s guaranteed to impress your guests. It’s presented with flair and bursting with delicious flavours.
It’s both a pudding and a cocktail, so how can you go wrong? Limoncello parfait is the ultimate indulgence.
If you’re entertaining vegetarians, roasted aubergine and Parmesan bruschetta makes a wonderful starter. The earthiness of aubergine is perfect with rich, sharp Parmesan.
This light, mousse-y French cream is absolutely perfect with juicy and tart fruits. Seasonal berries with almond sabayon is the ideal dessert for when you’re craving something light…
Being sick during winter is sadly often inevitable. Why not give your immune system a boost and your taste-buds a treat with this carrot and orange winter soup? Full of essential vitamins and wholesome goodness, it’s the perfect way to beat the blues. Recipe by Nikki Gaskell and Vicki Clarke