Make this deliciously light and smooth dessert in one impressive mould to serve at the table, or make things easier by setting the jelly in two individual moulds.
With the soft and silky texture that an avocado has, it is perfect against the salty and toasted flavours of the bacon and cauliflower. Cook’s tip: This avocado…
Print Recipe Reef-style squid ink garganelli Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity squid ink pasta dough Sauce 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1 red chilli, seeded and thinly sliced 2 x 410g tins chopped tomatoes 200ml dry white wine 300g mussels 200g prawns, shelled and deveined 200g calamari
Print Recipe Truffled pappardelle carbonara Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity porcini pasta dough Sauce 30ml (2 tbsp) olive oil 30g (2 tbsp) butter 125g pancetta or diced bacon 1 garlic clove, crushed 4 eggs 4 egg yolks 80g Parmesan, freshly grated + extra, to serve 250ml (1 cup) fresh cream 45ml
Print Recipe Beetroot panzerotti with garlic butter, pecorino and poppy seeds Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity basic pasta dough Filling 130g cooked beetroot 250g ricotta 1 egg 100g pecorino, freshly grated + extra, to serve 80ml breadcrumbs a pinch of ground nutmeg salt and freshly ground black pepper, to taste Sauce