Italian

Showing recipes categorised by Italian, to filter please use the search field below.


Description Season Course Ingredients
Asparagus risotto Autumn Main course

For the risotto

             1 tbsp olive oil

             1 shallot, chopped

             1 garlic clove, chopped

             200g/7oz risotto rice (eg carnaroli or arborio)

             250ml/9fl oz white wine

             500ml/18fl oz hot vegetable stock

             4 asparagus spears, blanched, chopped

             25g/1oz unsalted butter

             75g/2¾oz parmesan, grated

             salt and freshly ground black pepper

For the parmesan crisps

             150g/5½oz parmesan, grated

Aubergine gratin with tomato sauce and salad Autumn Light meals & snacks

For the tomato and basil sauce

4 tbsp extra virgin olive oil

400g/14oz canned chopped tomatoes

2 garlic cloves, roughly chopped

1 large handful fresh basil leaves, roughly chopped

For the aubergine

2 aubergines, cut lengthways into 0.5cm/¼in slices

4 tbsp olive oil

1 large handful basil leaves, roughly chopped

110g/4oz sultanas

50g/2oz toasted pine nuts

1 large buffalo mozzarella, ½ cut into thin slices and ½ roughly chopped

For the salad

110g/4oz rocket leaves

25g/1oz parmesan shavings

1 tbsp balsamic vinegar

3 tbsp extra virgin olive oil

squeeze lemon juice

salt and freshly ground black pepper.

Baby aubergines with oregano and red onions Summer Starters & nibbles

500g/1lb 2oz baby aubergines

3 tbsp olive oil

2 tsp dried oregano

1 small red onion, cut into thin half-moons

3 tbsp red wine vinegar

4 tbsp extra-virgin olive oil

1 clove garlic, peeled

1½ tbsp cold water

few sprigs fresh oregano (optional)

 

Bagna cauda Summer Starters & nibbles

125ml/4fl oz extra virgin olive oil 

4-5 cloves of garlic, peeled and crushed 

12 anchovies preserved in olive oil, drained and chopped 

120g/4oz unsalted butter, cut into cubes 

To serve

Selection of raw vegetables such as fennel, cauliflower, endive, celery, peppers and courgettes, cut into bite-sized pieces

 

 

Basil, fennel and potato soup with Mediterranean cheese croutons Winter Light meals & snacks

For the soup

2 tbsp olive oil

1 small onion, chopped

4 garlic cloves, chopped

½ fennel bulb, finely sliced

200g/7oz Anya potatoes, cooked until tender, chopped

300ml/10fl oz hot vegetable stock

6 fresh basil leaves, torn

For the cheese croûtons

2 thick slices white bread

55g/2oz Gruyère cheese, grated

3 sunblush tomatoes, chopped

6 black olives, stones removed, flesh chopped

 

Caponata with prosciutto-wrapped scallops and bruschetta Autumn Light meals & snacks

For the caponata

5 tbsp olive oil

1 medium aubergine, cubed

1 small onion, finely chopped

1 garlic clove, finely chopped

1 stick of celery, finely sliced

1 tsp dried oregano

1 x 200g/7oz can cherry tomatoes, juice drained and reserved

1 tbsp salted capers, rinsed

5 large green olives, pitted, chopped into large pieces

2 tbsp herb- or fruit-infused vinegar or balsamic vinegar

1 tbsp pine nuts, toasted

8 basil leaves

For the bruschetta

1-2 thick slices ciabatta

1 garlic clove, halved

1-2 tbsp extra virgin olive oil

For the scallops

3-4 king scallops

3-4 slices prosciutto

1 tbsp olive oil

Chestnut tagliatelle with wild mushroom sauce and white truffle Spring Main course

 For the pasta

50g/2oz chestnut flour

300g/10½oz type ‘00’ pasta flour, plus extra for dusting

50g/2oz very fine semolina flour

2 teaspoons extra virgin olive oil

good pinch sea salt

4 free-range eggs

 

For the sauce

4tbsp olive oil

3 garlic cloves, peeled, crushed but left whole

100g/3½oz dried porcini mushrooms, soaked in cold water for 2 hours

150g/5oz mixed fresh wild mushrooms, brushed and rinsed clean, large ones sliced, small ones kept whole

50ml/2 fl oz white wine, preferably Pinot Grigio

To serve

small bunch fresh flatleaf parsley, finely chopped

50g/2oz parmesan, grated

drizzle truffle oil, to taste (optional)

½ white truffle (approx. 5g/?oz), shaved using a potato peeler or sharp knife (optional)

 

Chicken stuffed with prosciutto, mascarpone and rosemary Winter Main course

1 x 1.2-1.5kg/2lb 9oz-3lb 4oz organic chicken, boned out (except the wing) - weight given is before bones are removed

4 slices prosciutto

150g/5oz mascarpone

2 sprigs fresh rosemary, finely chopped

1½ lemons, zest and juice

4 tbsp olive oil

150g/5oz purple sprouting broccoli, trimmed

150g/5oz Romanesco broccoli, cut into spears

To Serve:

Potato dauphinoise

 

Chilli prawn pasta Autumn Main course

50g butter

50g plain flour

500ml hot vegetable stock (made with cubes) 

A little butter or oil

2 cloves garlic, crushed

1 red onion, chopped

½ red pepper, sliced

½ green pepper, sliced

2 red chillies, deseeded and chopped

250g cold water prawns (the type you’d use for a prawn sandwich)

Velouté sauce

3 tblsp sweet chilli sauce

Dash of lemon juice

Dash of whipping or double cream

Handful of fresh chopped coriander

Cooked pasta – for this dish we usually use penne pasta and account for roughly 75g raw pasta weight per person.  Cook according to the packet instructions then drain and set aside until ready to use.

 

Chocolate and hazelnut cake Winter Desserts

 

For the cake

250g/9oz whole blanched hazelnuts

200g/7oz butter, cubed, plus extra for greasing

200g/7oz dark chocolate, broken into squares

6 medium eggs, separated

200g/7oz caster sugar, preferably golden

3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)

Topping

150g/5½oz chocolate and hazelnut spread

 

Courgette & quinoa stuffed peppers Summer Light meals & snacks
  • 4 red pepper
  • 1 courgette, quartered lengthways and thinly sliced
  • 2 x 250g packs ready-to-eat quinoa
  • 85g feta, finely crumbled
  • handful parsley, roughly chopped
Egg and Pasta Bake Autumn Main course

350g pasta shells

6 large eggs

2 small red onions peeled and cut into wedges

454g mixed peppers deseeded and chopped

150g chestnut mushrooms wiped and quartered

3 x 15ml spoons of olive oil

1 clove garlic peeled and chopped

3 x 15ml spoons of Italian seasoning

250g creme fraiche

100g Gruyere cheese grated

salt and freshly ground black pepper

Goats cheese cannelloni with cherry tomatoes Spring Main course

For the cannelloni

400g/14oz cherry tomatoes, halved

125ml/4fl oz extra virgin olive oil

1 tbsp fresh thyme leaves

400g/14oz ricotta

300g/10½oz goats' cheese

300g/10½oz parmesan, grated

200g/7oz baby spinach

2 garlic cloves, crushed

12 12cm/5in x 10cm/4in sheets fresh pasta

To serve

parmesan shavings

green salad leaves, dressed with olive oil and balsamic vinegar

Hunter's Chicken Stew Winter Main course

 

 

  • 2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
  • 3 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 12 bone-in chicken thighs, (about 4 pounds), skin removed, trimmed
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 cup dry white wine, or vermouth
  • 1 1/2 pounds button mushrooms, halved or quartered, depending on size
  • 4 plum tomatoes, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 bay leaves
  • 2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried
  • 1 1/3 cups cornmeal
  • 6 cups cold water
  • 1 teaspoon salt
  • 1 tablespoon thinly sliced fresh basil

 

Italian baked pancakes with cheese and tomato Winter Main course

For the pancake batter

125g/5oz plain flour 

pinch salt 

2 free-range eggs 

125ml/4fl oz milk 

125ml/4 fl oz water 

15g/½oz butter, melted 

sunflower oil, for oiling the frying pan

 For the tomato sauce

3 tbsp olive oil 

1 onion, peeled and finely sliced 

4 garlic cloves, peeled and crushed or grated

salt and freshly ground black pepper 

½ tsp sugar 

3 tbsp torn fresh basil leaves 

2 x 400g tins chopped tomatoes or 900g/2lb fresh tomatoes, peeled and chopped 

For the filling

300g/11oz fresh mozzarella, grated

100g/4oz ricotta 

25g/1oz parmesan cheese (or other vegetarian grating cheese), finely grated, plus a bit extra, for sprinkling 

 

Leek and butternut squash cannelloni Autumn Main course

For the pasta

1tbsp olive oil

4 leeks, finely sliced

175g/6oz ricotta cheese

75g/2¾oz pecorino, finely grated, plus extra to garnish

1 tbsp fresh thyme leaves

250g/9oz roasted cubes of butternut squash

12 pieces fresh pasta (approximately 13cm x 10cm/5in x 4in)

For the sauce

150ml/5½fl oz white wine

350ml/12fl oz double cream

1 garlic clove, crushed

Preparation method

Lemon and ricotta tart Spring Desserts

 

For the pastry

1 x 400g/14oz ready-made puff pastry

plain flour, for dusting

1 lemon, finely grated zest only

For the filling

300g/10½oz ricotta cheese

200g/7oz mascarpone cheese

200g/7oz candied peel, roughly chopped

125g/4½oz caster sugar

6 free-range eggs, separated

Mediterranean Cod Bake Autumn Main course

1 tbsp olive oil plus extra for ggeasing dish

1 yellow pepper deseeded and sliced

1 green pepper deseeded and sliced

2 garlic cloves, sliced

400g can chopped tomatoes

3 heaped tbsp torn fresh basil

4 x 125g skinless cod fillets

125g mozzarella

freshly ground black pepper

Mediterranean pasta Winter Main course

For the sauce

             1 tbsp olive oil

             1 small onion, finely chopped

             2 small cloves garlic, finely chopped

             2 x 400g/14oz cans chopped tomatoes

             1 tbsp sun-dried tomato paste

             1 bay leaf

             1 tsp dried thyme

             1 tsp dried basil

             1 tsp dried oregano

             1 tsp dried parsley

             ½ tsp salt, or to taste

             ½ tsp brown sugar

             freshly ground black pepper

For the vegetables

             1 aubergine

             2 courgettes

             2 red peppers, de-seeded

             2 garlic gloves, peeled

             2-3 tbsp olive oil

             12 small vine-ripened tomatoes

To serve

             500g/1 lb 1oz pasta shapes, such as gigli, lumache or conchiglie

             100g/3½oz parmesan cheese

 

Mediterranean pizza Spring Main course

For the pizza base

             150g/5½oz plain flour, plus extra for sprinkling

             1 tbsp olive oil

             water, to bind

For the spicy tomato sauce

             1 tbsp olive oil

             75g/2¾oz sun-blushed tomatoes

             ½ tsp dried chilli flakes

             50g/1¾oz Greek yoghurt

             50g/1¾oz pine nuts

             2 tbsp chopped fresh basil

             5 black olives, pits removed

             salt and freshly ground black pepper

For the topping

             150g/5½oz Tallegio cheese

             ¼ red onion, sliced

             6 black olives, pits removed, cut in half

             25g/1oz pine nuts

             salt and freshly ground black pepper

 

Mediterranean potato salad Summer Light meals & snacks
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 garlic clove
  • 1tsp oregano
  • 1/2 400g can cherry tomatoes
  • 100g roasted peppers
  • 300g new potatoes, halved  if large
  • 25g black olives, sliced
  • basil leaves torn
Monkfish wrapped in prosciutto and pesto with olive and sun-dried tomato mash... Winter Main course

For the pesto

100g/4oz pine nuts

2 garlic cloves, peeled

50g/2oz fresh basil leaves

salt and freshly ground black pepper

100g/4oz parmesan

2 tbsp olive oil

2 tsp lemon juice

For the mash

400g/14oz Maris Piper potatoes, peeled, cut into equal-sized pieces

3 tbsp single cream

50g/2oz unsalted butter, diced

60g/2½oz whole pitted black olives

60g/2½oz sun-dried tomatoes, roughly chopped

salt and freshly ground black pepper

For the monkfish

2 tbsp extra virgin olive oil, plus extra to serve

10 slices prosciutto

200g/7oz piece monkfish tail fillet, trimmed

sea salt and freshly ground black pepper

24 cherry tomatoes, on the vine

2 tbsp balsamic vinegar

 

 

Mozarella peppers with chunky italian dressing Summer Starters & nibbles

2 red peppers

5 sundried tomatoes , in olive oil

handful good-quality olives

85g can anchovies , in oil

small bunch basil , leaves torn

2 x 125g balls buffalo mozzarella , drained and halved

balsamic vinegar

selection of antipasti

Fresh bread 

Open lasagne with autumn mushrooms, leeks, fried egg and pangrattato Spring Main course

 For the lasagne

  • 2tbsp olive oil 
  • 1 leek, finely chopped 
  • 150g/5oz mixed wild mushrooms (such as shiitake, chestnut and oyster), cleaned and torn into equal-sized pieces 
  • 1 sprig thyme, leaves only 
  • dash sherry vinegar 
  • 3 cooked chestnuts, crumbled 
  • 200ml/7fl oz double cream 
  • 2 dried lasagne sheets
  • 2 free-range eggs 

For the pangrattato

  • 2 tbsp olive oil 
  • 2 tsp butter 
  • 1 large garlic clove, chopped 
  • 100g/3½oz coarse white breadcrumbs 
  • 1 lemon, finely grated zest only 
  • small handful chopped fresh flat leaf parsley

 

Pan-fried chicken breast with Jerusalem artichoke risotto and roasted vegetab... Spring Main course

For the chicken

1 Label Anglaise chicken, legs removed

1 garlic bulb

1 handful fresh thyme

salt and freshly ground black pepper

2 litres/3pt 10fl oz chicken stock

2 tbsp olive oil

 

For the risotto

250g/9oz risotto rice

2tbsp olive oil

300g/11oz Jerusalem artichokes, sliced thinly

50ml/2fl oz double cream

4 tbsp parmesan, freshly grated

1 handful fresh chives, finely chopped

For the vegetables

200g/7oz baby carrots

200g/7oz baby turnips

1 handful fresh rosemary

3 garlic cloves

2 tbsp extra virgin olive oil, plus extra for drizzling

2 tbsp clear honey 

2 tbsp sherry vinegar

1 small punnet pea shoots

 

 

 

Pansotti with ricotta, fennel and walnut sauce Spring Main course

For the pasta dough

250g/9oz plain ‘00’ flour

50g/2oz fine semolina, plus extra for dusting

2 large free-range eggs (preferably organic)

3 large free-range egg yolks (preferably organic)

For the pansotti filling

200g/7oz ricotta (preferably sheep’s milk ricotta)

2 tbsp chopped feathery fennel tops

For the walnut sauce

½ garlic clove

110g/4oz walnuts

juice of ½ lemon

75g/3oz parmesan, grated (or other vegetarian hard cheese)

2 tbsp full-fat milk

4 tbsp olive oil

1 tbsp chopped parsley

 

Panzanella Autumn Main course

5 handfuls chunks of stale sourdough or other bread

salt and freshly ground black pepper

7 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 medium-sized cucumber, peeled, cut into small chunks

1 medium-sized red onion

6 vine tomatoes

3 garlic cloves, finely chopped

handful torn basil leaves

 

Pasta Carbonara Autumn Main course

225g/8oz dried spaghetti

1 tbsp olive oil

150g/5oz smoked pancetta

1 garlic clove

 2 free-range eggs

75g/2½ oz Philadelphia light cheese

100g/3½ oz pecorino or parmesan

 salt and freshly ground black pepper

 1 tbsp chopped fresh marjoram leaves or flatleaf parsley

 handful rocket leaves, lightly dressed with olive oil and lemon juice, to serve

Pasta with chilli, bacon and tomato sauce Autumn Main course

130g/5oz guanciale (cured pork cheeks), cut into small cubes

1 small onion, finely chopped

3-4 tbsp extra virgin olive oil

1 hot dried red chilli, finely chopped

2 tbsp dry white wine

500g/1lb 2oz San Marzano tomatoes, cut into quarters

400g/14oz bucatini pasta

80g/3oz pecorino, freshly grated

 

Pearl barley with spinach and pork mince Autumn Main course

 3 tbsp extra virgin olive oil

1 small onion, finely chopped 

150g/5½oz pork mince 

200g/7oz pearl barley 

120g/4oz spinach, roughly chopped 

½ glass white wine 

1 litre/1¾ pint vegetable stock 

handful of flatleaf parsley, finely chopped

Pepper, tomato and basil pasta Autumn Main course

3 long sweet peppers, red, yellow, and orange

12 cherry tomatoes

2 cloves of garlic, peeled

7 tbsp olive oil

large bunch basil

400g/14oz orecchiette pasta

salt and pepper

 

Polenta, roasted vegetables & peppered parmesan crisps Autumn Main course

1 small butternut squash (about 450g), peeled and cut into 2cm cubes

3 raw beetroot (about 200g), cut into 2cm cubes

2 small red onions , cut into slim wedges

3 tbsp olive oil

juice of ½ lemon

200g fine polenta

½ tsp salt

50g butter

60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)

a big handful of rocket , to serve

2 tsp freshly picked thyme leaves

FOR THE PARMESAN CRISPS

50g grated Parmesan

Prosciutto with figs Summer Starters & nibbles

12 paper thin slices of Prosciutto

4 figs, cut into 4 slces

Pumpkin pasta Autumn Main course

340g/12oz pasta such as conchiglie (large shells)

1 small pumpkin

2 sprigs rosemary

1 clove garlic

1 shallot

140ml/5fl oz carton double cream

1 tsp Dijon mustard

2 tsp chopped flatleaf parsley

30-55g/1-2oz butter

150ml/¼ pint white wine

½lemon, juice only

salt and freshly ground black pepper

grated parmesan, to serve

 

Pumpkin pasta with rosemary Autumn Main course
  • 340g/12oz pasta such as conchiglie (large shells)

    1 small pumpkin

    2 sprigs rosemary

    1 clove garlic

    1 shallot

    140ml/5fl oz carton double cream

    1 tsp Dijon mustard

    2 tsp chopped flatleaf parsley

    30-55g/1-2oz butter

    150ml/¼ pint white wine

    ½lemon, juice only

    grated parmesan, to serve

Pumpkin ravioli Autumn Main course

For the filling

1kg/2lb 3oz wedge of pumpkin

3 tbsp light olive oil

75g/2½oz shiitake mushrooms

150g/5oz oyster mushrooms

1 garlic clove

salt and freshly ground black pepper

200g/7oz ricotta

1 egg, beaten with 1 tsp water

For the pasta dough

250g/9oz '00' flour, plus extra for dusting (available in most supermarkets and in Italian speciality stores)

250g/9oz fine semolina (available in most supermarkets and in Italian speciality stores)

7 medium eggs

To serve

large bag rocket leaves

parmesan or vegetarian parmesan-style cheese shavings, to taste

 

Ragù alla Napoletana Winter Main course
  • 5 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 500g/1lb 2oz topside of beef, chopped into medium-sized pieces
  • 500g/1lb 2oz pork ribs
  • 200g/7oz Italian pork sausages
  • 2 tbsp tomato purée, diluted in 100ml/3½fl oz red wine 
  • 3 x 400g/14oz tins chopped tomatoes 
  • handful fresh basil leaves 
  • salt and freshly ground black pepper 
  • pasta or bread, to serve

 

 

Roasted chicken breast with thyme risotto, pan-fried chanterelles and chicken... Autumn Main course

1 x 1.5kg/3lb whole chicken

salt and freshly ground black pepper

6 sprigs fresh thyme

2 chicken stock cubes

15g/½oz dried porcini mushrooms

2 garlic cloves, peeled, bruised

splash light soy sauce

2tbsp olive oil

3 shallots, peeled, finely chopped

200g/7oz vialone nano risotto rice

75ml/2½fl oz dry white vermouth, plus extra to deglaze

1 small lemon, finely grated zest only

25g/1oz finely grated parmesan cheese

100g/3½oz chanterelle or girolle mushrooms, wiped clean and sliced

Roasted vegetable lasagne Winter Main course

450g/16 oz courgettes 

1 aubergine 

3-4 tbsp extra virgin olive oil 

1 kg firm, ripe tomatoes, sliced 

 

2 cloves garlic, chopped 

 

2 tbsp balsamic vinegar 

 

10-12 fresh basil leaves, torn 

 

Pinch salt and freshly ground black pepper 

 

2x125g/4½ oz low-fat mozzarella cheese, sliced 

 

150g/5¼ oz fresh lasagne sheets 

 

100g/3½ oz freshly grated parmesan

 

 

Ruby-red plum and amaretti crumble Autumn Dessert

For the filling

100g/3½oz amaretti biscuits (crunchy, not morbidi)

30g/1oz unsalted butter

1kg/2lb 4oz red plums, quartered if large, halved if small, stones removed

½ lemon, zest and juice

For the crumble topping

150g/5½oz plain flour

1 tsp baking powder

100g/3½oz cold unsalted butter, cut into small dice

3 tbsp sugar

San marzano tomato pizza Spring Main course

For the pizza dough

800g/1lb 14oz '00' flour

200g/7oz semolina flour

1 tsp salt

1 tbsp caster sugar

14g/½oz dried yeast

4 tbsp extra virgin olive oil

650ml/1 pint 2fl oz water

For the topping

2 x 400g/14oz tins San Marzano tomatoes

2 large cow’s milk mozzarella balls, grated

50g/1¾oz pecorino cheese, coarsely grated

3 tbsp vegetable oil

3 tbsp peanut oil

1 large handful basil leaves

 

 

Sardinian couscous with Clams Autumn Main course
  • 1kg/2lb 4oz small clams, such as palourde
  • 1 tbsp olive oil 
  • 1 banana shallot, finely chopped 
  • 2 cloves garlic, peeled 
  • ½ tsp dried chilli flakes 
  • 1 tbsp tomato purée 
  • 750ml/1¼ pint light chicken stock 
  • 4 tbsp dry red vermouth 
  • 200g/7oz fregola 
  • 100g Mushrooms chopped 
  • 100g Peppers chopped 
  • 2 tbsp chopped parsley, plus more for sprinkling 
Sardinian pasta with sausage and tomato sauce Winter Main course

             400g/14oz Sardinian gnocchetti (or pasta of your choice)

For the sauce

             6 tbsp olive oil

             1 small onion, finely chopped

             1 garlic clove, finely chopped

             300g/10½oz fresh Italian sausage (luganega), meat removed from the casing and crumbled

             35g/1¼oz dried porcini, soaked in water for half an hour, then finely chopped (keep the liquid)

             3 tbsp dry white wine

             600g/1lb 5oz polpa di pomodoro (crushed tomatoes)

Sicilian pasta with tomatoes, garlic and almonds Autumn Main course

500g/1lb 2oz fusilli lunghi or other pasta of your choice

salt, to taste

250g/9oz cherry tomatoes

6 anchovy fillets

25g/1oz sultanas

2 garlic cloves

1 tbsp capers, drained and rinsed

50g/2oz blanched almonds

4 tbsp extra-virgin olive oil

small bunch basil, leaves picked

Slow cooked family stew with polenta Winter Main course

 For the stew

100ml/3½fl oz olive oil

4 celery stalks, very finely diced

1 large onion, finely chopped

2 large carrots, very finely diced

3 garlic cloves, finely chopped

2.25kg/5lb mixed meat such as pork, lamb, rabbit or wild boar, chopped into small pieces

200ml/7fl oz red wine

1 tbsp juniper berries

1 tsp whole black peppercorns

4 sage leaves

1 tbsp rosemary needle

2 bay leaves

1.5kg/3lb 5oz chopped tomatoes, or chunky passata

1 tsp freshly grated nutmeg

2 tbsp tomato purée

salt and freshly ground black pepper

For the polenta

4 tsp salt

600g/1lb 5oz quick-cook polenta

250g/9oz fontina cheese (or taleggio), freshly grated

100g/3½oz parmesan, freshly grated

 

Slow Cooked Venison or Game Autumn Main course

0.5 kilo venison or game, chopped into bite-size pieces

2 onions, chopped

1-2 garlic cloves (to taste) crushed

2 sticks celery, roughly chopped  (optional)

250ml Beef stock

250 ml robust red wine, eg Riocca, "cooking wine" or wine from the freezer.

2-3 sprigs thyme

Bay leaf

2 tablespoons redcurrant  or cranberry jelly

4-5 tablespoons plain flour, well seasoned with salt and pepper

Olive oil (just enough to gntly sweat the vegetables and flash-fry the meat without leaving any oily residue.

Couscous or pasta to serve, eg penne

Soffritto - The soffritto is the base for many Tuscan dishes including sauces... Autumn Breakfast
  • 8 tbsp extra virgin olive oil

    4 celery sticks, finely chopped

    2 carrots, finely chopped

    1 medium onion, finely chopped

    2 cloves garlic, crushed

    1 sprig rosemary

    4 bay leaves

    salt and freshly ground black pepper

     

Spaghetti alla carbonara Autumn Main course 30ml / 2 tbsp olive oil 150g / 5 oz bacon cut into 1cm / ½ inch squares * 1 clove garlic, crushed (optional) 400g / 14 oz spaghetti # 3 eggs at room temperature 75g / 3 oz freshly grated Parmesan cheese (or strong cheddar) salt (optional) and freshly ground pepper * for a more up market version use pancetta # or any other pasta
Squid and prawns with chilli and marjoram Autumn Main Course

·         3 tbsp olive oil

·         1 red chilli, seeds removed and finely chopped

·         1 unwaxed lemon, zest and juice only

·         1 garlic clove

·         small bunch parsley, leaves only, finely chopped

·         2 tbsp finely chopped marjoram leaves

·         350g/12oz prepared squid (defrosted if frozen), sliced into rings

·         20 raw peeled king prawns (defrosted if frozen)

·         1 tsp sea salt flakes or ½ tsp fine salt

·         20 mushrooms chopped

·         1 courgette chopped

·         300g spaghetti

Sundried tomato and olive bread Autumn Side dishes

·         500g/1lb 2oz strong flour

·         15g/½oz salt

·         55ml/2fl oz olive oil

·         20g/¾oz fresh yeast

·         275ml/9fl oz water

·         170g/6oz black Greek olives, pitted and chopped

·         55g/2oz sun-dried tomatoes

 

Tomato and Basil Sauce with Porcini Mushrooms Autumn Main course

1 tbsp olive oil

3 spring onions finely chopped

1 clove garlic crushed

300g tomatoes chopped

3 tbsp fresh basil torn

25g tomato puree

1 tsp sugar

3 tbsp medium dry sherry or wine

seasoning

25g dried porcini mushrooms soaked in boiling water for 30 minutes

tomato and sweetcorn soup Autumn Light meals & snacks
  • 2 cloves garlic

  • 1 large onion, finely chopped

  • olive oil

  • 1 tsp powdered cumin

  • 2 tins(400g/14oz) chopped tomatoes

  • 340g/12oz sweetcorn kernels, tinned or frozen

  • 1L/1 ¾pt vegetable or chicken stock

  • 2 tbsp tomato purée

  • fresh basil or coriander leaves

  • salt and black pepper

Tuna and tomato pasta Winter Main course

1 tbsp olive oil

             ½ red onion, finely chopped

             1 clove garlic, chopped

             85g/3oz fresh tuna, chopped

             1 tomato, chopped

             1 tbsp soy sauce

             small handful chopped fresh parsley

             salt and freshly ground black pepper

             125g/4oz penne pasta, cooked according to packet instructions

Tuna pasta bake Winter Main course

600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle

50g/2oz butter

50g/2oz plain flour

600ml/20fl oz milk

½ tsp mustard powder

200g/7oz extra-mature cheddar, grated

100g/3½oz can sweetcorn, drained

100g/3½oz peas

3 spring onions, sliced

2 x 185g/6½oz cans tuna in spring water, drained

Tuscan bean soup Autumn Main course 2 tbsp olive oil 25g butter 2 large onions, roughly chopped 4 celery sticks, roughly chopped 3 large carrots, roughly chopped 3 garlic cloves, crushed 5 fresh thyme sprigs, leaves picked 4 fresh rosemary sprigs, leaves picked and chopped 1 tsp smoked paprika 2 x 400g tins chopped tomatoes 2 litres good quality vegetable ?stock, hot 400g tin cannellini beans, drained and rinsed 2 x 400g tins flageolet beans, drained and rinsed 1 small savoy cabbage, thick stem removed, finely sliced Green pesto and crusty bread to serve The list of ingredients is not prescriptive. This soup can be made with whatever veg and type of beans you have available.
Description Season Course Ingredients