- serves 8-10 - A perfect late spring/early summer pudding, which plays on quintessential Italian flavours. Unlike the traditional (and often overly sweet) pavlova, I prefer a tangy yoghurt cream and velvety curd with just the slight background note of olive oil, which chimes beautifully with the fragrant...
- serves 6 - The delicate, almost ethereal sweetness of melon works beautifully when sharpened by plentiful fresh lemon juice and enhanced by fragrant basil. Playing on the peppery basil of this sorbet, I like to serve it with a drizzle of my most fragrant olive oil....
- serves 2 - When I talk about a dish as a ‘carbonara’, I mean the method of creating a creamy pasta sauce with eggs that are cooked just enough to emulsify and thicken but not so much as to become scrambled or solid. I prefer carbonara...
