Italian recipes

Pan-fried prawns with Italian herb pesto and rosmarino

10 minutes

Chicken recipes

Grilled chicken with spiced coriander rice

30 minutes

Fettucine with hot-smoked salmon, asparagus and dill

15 minutes

Mediterranean

Falafel in spicy tomato sauce with salad-stuffed pitas

25 minutes

French recipes

Pork and duck rillettes

4 - 5 hours

Cooking with

Venison pate

45 minutes

Cooking with

Rabbit and port-poached pear salad with balsamic dressing

50 minutes

Cooking with

Luke Dale-Roberts’ chicken liver pâté

15 to 20 minutes

Sauce recipes

Bearnaise sauce

5 minutes

Ice cream

Home-made mint ice cream

Stew recipes

Curried bean stew

10 to 15 minutes

Fried mozzarella

5 minutes

Fried mozzarella

By Abigail Donnelly

Serves 3

Difficulty Easy

Prep Time 10 minutes, plus 30 minutes chilling time

Cooking Time 5 minutes

Ingredients

1 mozzarella ball
250 g cake flour
1 egg, beaten
40 ml olive oil
salt and pepper, to season
basil pesto, to serve
250 g breadcrumbs

Method

Cut each mozzarella ball into thirds.

Place the cake flour into a bowl, the beaten egg into another and the breadcrumbs into a final one.

Dust each piece of mozzarella in the flour, then place in the beaten egg and, lastly, coat in breadcrumbs.

Chill for 30 minutes.

Heat the olive oil and fry each mozzarella ball on both sides until golden brown. Drain on kitchen paper and season.

Serve immediately with basil pesto.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Pan-fried prawns with Italian herb pesto and rosmarino

Grilled chicken with spiced coriander rice

Fettucine with hot-smoked salmon, asparagus and dill

Falafel in spicy tomato sauce with salad-stuffed pitas

Pork and duck rillettes

Venison pate

Rabbit and port-poached pear salad with balsamic dressing

Luke Dale-Roberts’ chicken liver pâté

Bearnaise sauce

Home-made mint ice cream

Curried bean stew

Fried mozzarella

Fried mozzarella

Ingredients

Method