Preheat the oven to 180°C/Gas 4. Place the flour, sugar, baking powder, orange and lemon zest, cranberries, nuts and chocolate chips in a mixing bowl and stir together until evenly dispersed. Beat the egg into the milk, and then pour this into

Preheat the oven to 140°C gas 1. Place the cranberries, prunes, cherries, currants and dates in a large saucepan with the stout and set over a high heat. Bring to the boil and allow to bubble away for 1 minute, then reduce to a simmer and leave f

Preheat the oven to 200°C/gas mark 6. Unwrap the filo sheets and place onto the counter top. Brush each sheet with a little melted butter, and sprinkle some blacked pepper onto each sheet – just a very small amount. Layer the sheets on top of one

1. Place the olive oil, salt herbs and spices into a shallow sided tray and mix with a spoon.  2. Next lay the John dory onto a chopping board, make three slices into the fish on both sides. 3. This will allow the fish to cook quicker and crisp up th

1) Bring 4 cups water to a boil in a saucepan over high heat. Add rice, reduce heat to a simmer and cook for about 20 minutes, or until the rice has absorbed all the water. 2) In a large skillet, cook bacon over medium heat until crispy. Set asid

Preheat a deep-fryer with the peanut oil to 350 degrees F. In a mixing bowl combine the milk, eggs, cornmeal, flour and Creole spice using a wire whisk, until smooth. In a medium-size saucepan bring the water to a boil over medium heat and slowly

1. Clean and thinly slice the celery sticks. Put in a colander and sprinkle with salt. Leave to rest for 30 minutes, then squeeze out the water. 2. Mix the celery with shaved Parmigiano Reggiano, truffle, oil, salt and white pepper, and serve.

1. Combine sugar and Jerte Picotas® and refrigerate overnight. 2. Place mixture into a blender and purée until smooth. 3. Add lemon juice and pulse until combined. 4. To finish, place back in the freeze for at least 1 hour. Photography by John

1. Toast the bread slices. Meanwhile, melt the butter in a pan over low heat. Break the eggs and add them to the melted butter. Leave them to cook and then add Parmigiano Reggiano, truffle and salt. 2. Remove from heat (the eggs should still be mo

1. Mix all the ingredients in bowl until combined. I like keeping the Jerte Picotas® in halves, but you can "mash" them with the back of a fork to soften, then stir. 2. Soak ideally for 2 hours or until soft about 30 minutes, overnight works well if

1. Clean, wash and dry some Parmigiano Reggiano rinds, cube or into strips. Preheat extra virgin olive oil and fry them. 2. Drain and dry them and then sprinkle with sweet paprika. 3. A great appetizer for happy hours. Recipe courtesy of Chef An

1. Place the Jerte Picotas® into a food processor until a smooth purée is produced. 2. Put the Jerte Picota® purée, cucumber slices, 1 mint spring and the Pimm’s in a jar and mix well. 3. Pour in the soda water or lemonade and add crushed ice, stir

1. Lay the pork loin slices on a board and pound them slightly. Arrange a Parma Ham slice and some shaved Parmigiano Reggiano on each loin slice. 2. For each slice, fold in the edges on either side and roll them up, finish with a toothpick to ho

1. Lay the pork loin slices on a board and pound them slightly. Arrange a cooked ham slice, truffle shavings and shaved Parmigiano Reggiano on each loin slice. 2. For each slice, fold in the edges on either side and roll them up, finish with a too

1. Wash the pear and slice it thinly. 2. Arrange it in a baking tray, pre-covered with baking paper. 3. Sprinkle profusely with Parmigiano Reggiano and icing sugar and leave to cook in a ventilated oven at 90°C for about 1 hour and a half. 4

1. Preheat the oven at 200° C. 2. Arrange the grated Parmigiano Reggiano roundly on a Silicon Pat or baking paper, spaced well apart. 3. Bake in the oven for minimum 30 minutes. 4. Remove from the oven and give a basket shape using a mug as

1. Soften gelatin sheets putting them in cold water. 2. Put fresh cream, milk, grated Parmigiano Reggiano and glucose into the Thermomix appliance and blend them (slowly) for 10 minutes at 80°C. Make the last seconds faster, squeeze and add gelat

1. Heat oven to 220°C/200°C fan/gas 7. Put the flour, ½ tsp salt, bicarbonate of soda and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar. 2. Quickly mix in the buttermilk, a splash of mil

1. Season the duck breast and dust with Chinese five spice powder. 2. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. 3. Take out of the pa

1. Soften porcini mushrooms in cold water (squeezing them and changing water a few times). Keep the water. 2. Prepare or preheat vegetable soup. 3. Sauté the sausage and then add the porcini mushrooms and some water from the mushrooms. Add all

1. For the fresh pasta, mix all the ingredients, cover the dough with cling film and leave to rest in the fridge, about 30 minutes. 2. After 1 hour minimum unwrap the dough and roll out a thin piece of pasta dough, spread flour over the dough, ro

1. Soften gelatine sheets in cold water. 2. Grate orange peel, being careful to avoid peeling the pith inside (it is possible to replace orange with lemon) and squeeze the orange juice (or lemon). 3. Put the white sugar, water, grated Parmigia

1) Heat the oven to 190°C/gas 5. In a small bowl, mix together the chopped peanuts, caster sugar and cinnamon. Set aside. 2) In another small bowl, stir the peanut butter and icing sugar until completely blended. Shape the mixture into 24 2 1

1) Heat the oven to 190C/Gas 5. In a small bowl, mix together the chopped peanuts, caster sugar and cinnamon; set aside. 2) In another small bowl, combine the peanut butter and icing sugar until completely blended. Shape the mixture into 24 (2 1/2-

1. For the fresh pasta, mix all the ingredients, cover the dough with cling film and leave to rest in the fridge for one hour minimum. 2. For the filling, wash and cut radicchio. Heat some oil in a pan, add the radicchio and let it soften. Remove