This is my summer version of the famous Italian ‘Pick me Up”.
The soft berries and lemon syrup are heavenly. You can make a large one in a pretty glass dish, or individual cute ones for your guests.
Chicken with a difference; full of flavour and cooks super succulent on the BBQ.
Perfect main course after our anti pasti recipes and flat bread.
My favourite snack, any time of the day, especially when I am cooking and enjoying a glass of wine!
There is nothing quite like homemade, fresh pesto.
It teams up with the soft silkiness, and rich dairy flavour of burrata beautifully.
Try it as part of our anti pasti feast with our recipe for Itali8an Flat Bread and Roasted Vegetables.
Delicious and colourful, and a great way to start a supper with friends or family. Serve at room temperature with our Italian flat bread. Also, try our Burrata with Pesto recipe, it’s gorgeous with the other two dishes.
A great way to start an Italian supper feast.
Perfect with the anti pasti recipes we have.
This recipe from the Levant, and is one of many flat breads we make at the Cookery School on our various courses from India and South America, to Greece and the Middle East. Some of these will be featured in my new “Just Bread” recipe book, due to be released in September this year; published by Graffeg, with photos by the very talented Huw Jones. The book will also feature breads from other countries around the world. So here’s a quick preview.
A real favourite of ours at the Cookery School. The pastry is ultra light, and has an amazing filling of delicious greens and feta cheese. It sits perfectly with our Middle-Eastern Feast and goes very well with our Fragrant Salad.
This tart is summer on a plate. It is typical of the desserts I would make when working in Paris and the South of France where the soft summer fruits are plentiful and ripe. The addition of Creme de Cassis gives a real smack of rich chewy fruit flavour. I have a feeling this will be your “go to” dessert for summer evening gatherings.