There’s something about the salty creaminess of cheese and tart berries that just make a perfect combination. Ricotta and berry tartlets are the perfect example. If you’re short on time, you can replace the berry compote with 250ml (1 cup) of berry jam. For one large tart, use a 3,5cm deep, 22cm diameter loose-bottomed tart tin and bake for 55 minutes.
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…
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…
It’s a classic. No one who truly adores dessert can deny a love for crème brûlée. There’s nothing more satisfying than breaking that hard sugar barrier and diving into the creamy, rich custard beneath.
If you’re entertaining vegetarians, roasted aubergine and Parmesan bruschetta makes a wonderful starter. The earthiness of aubergine is perfect with rich, sharp Parmesan.
Spinach and ricotta gnocchi is a favourite combination of vegetarians and carnivores alike. The earthy spinach and deliciously creamy cheese work perfectly together. To drink: Delaire Sauvignon Blanc 2009, full of asparagus and tropical fruit. The green flavours of grass and peppers will highlight the spinach and the crisp acidity and creaminess will round off the cheese.
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…
Rudi’s tips • To make 500ml rendered duck fat, combine 1kg duck fat (ask your butcher) with 500ml water in a large, heavy-based pot. Bring to a simmer…