Biscuit recipes

Handmade amaretti biscuits

30 minutes

Italian recipes

Squid-ink pasta

30 minutes

Cheese recipes

Three-cheese cannelloni

1 hour

Italian recipes

Crunchy fennel truffle salad

30 minutes

Great value

Sardine-and-raisin fettucine

15 minutes

Risotto recipes

Baked mussel risotto

50 minutes

Citrus recipes

Lemon-braised pork neck with gremolata

4 1⁄2 hours

Chickpea recipes

Chickpea-and-artichoke dip

Italian recipes

Lemon tart with pine-nut brittle

1 hour

Ice cream

Tiramisu-style semifreddo

10 minutes

Aliums

Garlic-and-caper butter pan-fried hake

15 minutes

Aliums

Balsamic onions

2 hours

Balsamic onions

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours

Ingredients

12 brown onions, unpeeled
4 cups balsamic vinegar
1⁄4 cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

Cut a cross into the top of each onion, cutting halfway into them.

Place on a roasting tray and drizzle with the vinegar and oil. Season to taste.

Cover with foil and roast for 1 hour. Remove the foil and roast for for a further hour.

Serve warm or at room temperature.

Cook's note: These onions may take two hours to cook, but they couldn’t be easier to make.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Handmade amaretti biscuits

Squid-ink pasta

Three-cheese cannelloni

Crunchy fennel truffle salad

Sardine-and-raisin fettucine

Baked mussel risotto

Lemon-braised pork neck with gremolata

Chickpea-and-artichoke dip

Lemon tart with pine-nut brittle

Tiramisu-style semifreddo

Garlic-and-caper butter pan-fried hake

Balsamic onions

Balsamic onions

Ingredients

Method