Semifreddo means half cold in Italian and this simple dessert is a cross between a frozen mousse and an ice-cream. In this version I swirl through deep maroon plum puree and scatter in crumbled amaretti biscuits. I first made a version of this plum amaretti...
This curly kale spelt spaghetti is a vegetarian simple supper dish and makes kale* the star of the show. *This post is commissioned by Discover Kale Kale, superfood, or just simply super? It’s hard to believe that just 5-6 years ago I’d never really tried...
This nectarine bruschetta is inspired by the Italian classic dish. Instead of simple ‘tomatoes on toast’ I opted for something a little more fancy. Wholegrain flatbreads are smeared with with creamy ricotta, a nectarine and tomato topping, and then...
Jerusalem artichoke spaghetti with hazelnut parsley pesto drizzle I’ve not had an incredible amount of experience of cooking with Jerusalem Artichokes, really. They’re only available around this time of year, and not always available in supermarkets. I do...
Pandolce is a sweet bread from the Genoa region of Northern Italy eaten at Christmas time. Today’s version has been made with ‘Wholegrain gluten-free self raising flour’ by the Free From Fairy. Enjoy something a bit different this Christmas with this...