zabaglione

This has to be up there as one of the most delicious light custardy puddings there is. Zabaglione has been made in Italy for hundreds of years and each region has their version of it with its own history. It’s only got three ingredients, egg yolks, sugar and Marsala wine which gives it a delicious spiced taste. It’s warm creamy and frothy and traditionally it’s served with a little biscuit, like a Lingue Di Gatto, amaretti or cantucci which you can dip in, or you can make my Biscotti.

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pumpkin ravioli

Pumpkin ravioli is one of the most delicious things ever and worth the effort. It is a labour of love but the flavours are sublime. The pumpkin is slightly sweet and combines so well with the delicious flavours from the nutmeg and sage. It’s a great starter to a dinner party or as a main meal with a salad and a glass of wine and perfect for a dinner date.

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italian octopus and white bean salad

This salad is very simple and takes moments to prepare…it’s got all the classic Italian flavours of fresh lemon, parsley, olive oil and balsamic vinegar with tender octopus, which I buy ready cooked from my Spanish deli in Portobello Road or my local fish monger in Primrose Hill but you can also use the jars of it in olive oil that some supermarkets and delis stock. It’s a perfect starter to a pescatarian dinner, or just as a light supper with crusty bread to mop up the dressing.

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chilli prawns with a smashed cucumber salad

I have recently discovered Asian smashed cucumber salads and I’m hooked. It’s the combination of the cucumber with a creamy sesame dressing with coriander and ginger which is fantastic. I paired the salad with prawns fried in chilli and coconut oil and garnished it all with sesame seeds, fresh coriander and crispy onions… perfect for a summer dinner or date night, or in the winter when you miss the summer like me.

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burrata salad with heirloom tomatoes and Thai basil

This is the easiest most delicious salad which is so fresh and summery and perfect with a bbq or any alfresco eating. The Thai basil give it a slightly aniseedy flavour which works really well. I eat it for lunch with roasted sourdough or for dinners with any of my pasta recipes and the tomatoes taste even nicer if you mix them up with the vinaigrette and onions in advance and leave them in the fridge for a few hours before assembling the salad.

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sri lankan prawn curry with coconut and lime

This creamy curry in a fragrant sauce is fresh and delicious, you can substitute the prawns for any fish, boiled eggs or roasted aubergines pieces. I added my own touch with nigella seeds and lime at the end as they are really good for you. It works well with black rice or basmati rice and it’s dairy and gluten free and makes a tasty dinner or a dinner party, just multiply the ingredients according to how many people are coming.

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forbidden black rice risotto with mushrooms and truffle oil

This recipe uses black Venus rice and truffle oil from Belazu who kindly sent me lots of ingredients to try. I hadn’t cooked black rice before and now I’m a total convert. It’s got a fantastic flavour and texture and looks amazing and combined with the truffle oil it’s a winning combo. You can add parmesan too if you want to. My recipe is Italian comfort food and perfect for dinner with a salad.

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forbidden black rice risotto with prawns and Vermouth

I was sent a big bag of black Venus rice from one of my favourite companies Belazu who stock the best Mediterranean and Middle Eastern ingredients, check them out online. So I thought I’d make a recipe that works well with the rice, in Italy they usually serve black rice with seafood so I added giant prawns and I must say its a great combination of flavours. And now I prefer it to normal risotto rice.

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spinach and ricotta gnocchi

These gnocchi are much lighter than potato gnocchi, although I’m a still big fan of potato gnocchi. I’ve made this recipe with gluten free flour which works really well, but you can use normal flour if you prefer. They take a day to make because you need to strain the ricotta overnight in a sieve, but after that the are easy and worth making because they are clouds of deliciousness. You can also serve them with my sugo instead of the butter and olive oil with fried sage, and then grate lots of parmesan on top. They make a great starter or main meal with a salad.

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