Italian recipes

Slow-roasted lamb, Italian style

8 – 10 hours

Mushroom recipes

Braised lettuce with spring lamb and shiitake mushrooms

20 minutes

Strawberry compote with gorgonzola and walnut shortbread

15 minutes

Greek-salad toasties

10 minutes

Pasta with stir-fried lamb and tomato

20 minutes

Seafood recipes

Steamed mussels in pesto flavoured broth

10 minutes

Roast beef with salad and vegetables

4 hours

Cooking with

Pan-fried cob with rosemary, red wine and black-mushroom sauce

15 minutes

Gorgonzola, pear and fennel salad with fig, star anise and muscadel coulis

15 minutes

Risotto recipes

Butternut and goat’s-milk cheese risotto

40 minutes

Vanilla tango (martini)

Peach tarte tatin with seaweed caviar

25 minutes

Peach tarte tatin with seaweed caviar

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

For the tarte Tatin

250 g soft dried peaches
1 pod vanilla, scraped
A pinch of salt
100 g white sugar

For the dumpling pasty

1 cup cake flour
1 pod vanilla, scraped
A pinch of salt
100 g soft butter
5-6 t ice water

For serving

5 t Pernod
250 g crème fraîche
seaweed caviar

Method

Place the peaches, vanilla and salt in a pot and cover with warm water. Bring to the boil and simmer until soft.

Add the sugar and cook until the syrup is reduced and thick.

Lay the peaches in a metal pan and pour over the syrup left in the pot.

Preheat the oven to 160°C.

Combine the flour, baking powder, vanilla and salt, and rub in the butter. Add the ice water little by little to form dough.

Roll out the dough to a paperthin sheet on a floured surface and place it over the peaches.

Cover the pan with a lid or tin foil and bake for 20 to 25 minutes or until the pastry is cooked.

To serve, turn the peach tart upside down onto a board and cut it into slices.

Combine the Pernod and crème fraîche.

Serve with a dollop of the mixture and seaweed caviar, available from Melissa's deli.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Slow-roasted lamb, Italian style

Braised lettuce with spring lamb and shiitake mushrooms

Strawberry compote with gorgonzola and walnut shortbread

Greek-salad toasties

Pasta with stir-fried lamb and tomato

Steamed mussels in pesto flavoured broth

Roast beef with salad and vegetables

Pan-fried cob with rosemary, red wine and black-mushroom sauce

Gorgonzola, pear and fennel salad with fig, star anise and muscadel coulis

Butternut and goat’s-milk cheese risotto

Vanilla tango (martini)

Peach tarte tatin with seaweed caviar

Peach tarte tatin with seaweed caviar

Ingredients

Method