Baked ricotta with nutmeg sugar-dusted breads

20 minutes

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Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

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Red pepper risotto with ricotta-stuffed courgette flowers

30 minutes

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Silky smooth red pepper fish soup

30 minutes

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Roast pepper panzanella with pancetta

5 minutes

Parmesan crisp and pickled pear salad

10 minutes

Sweet treat

Goats cheese with mustard, carnations and broad bean vinaigrette

2 minutes

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Goats-cheese mousse with semi-dried and pickled tomatoes

25 minutes

Sage-and-garlic pasta

By Abigail Donnelly

Difficulty Easy

Ingredients

3 T butter
A few sage leaves
Crushed garlic
Dente tagliatelle
Parma ham

Method

Add butter to a pan, along with a few sage leaves and some crushed garlic and gently fry until the butter is golden in colour. Drizzle over al dente tagliatelle and top with pan-fried Parma ham crisps.

Spinach lasagne

Pot bread

Italian fondue

Baked ricotta with nutmeg sugar-dusted breads

Ricotta and lemon chicken with roast peppers

Red pepper risotto with ricotta-stuffed courgette flowers

Silky smooth red pepper fish soup

Roast pepper panzanella with pancetta

Parmesan crisp and pickled pear salad

Crystallised rose brownies

Goats cheese with mustard, carnations and broad bean vinaigrette

Deconstructed avocado ritz

Beetroot mousse

Goats-cheese mousse with semi-dried and pickled tomatoes

Sage-and-garlic pasta

Sage-and-garlic pasta

Ingredients

Method