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Recipe: Asparagus, Pancetta and Gruyère Feuilletés
Great served as a starter, or accompanied by veg for a main course. They can also be taken on picnics, but I think they’re best served warm.
Recipe: Melanzane Alla Parmigiana…with a twist!
My take on this Italian classic, using sliced fennel salami to give an extra layer of flavour…
Recipe: Spinach and ricotta gnudi with a tomato, sage and butter sauce, crispy prosciutto and sage, and roasted cherry tomatoes
A different take on the classic Tuscan recipe from Emily of Bristol Bites.
Recipe: Simple hot smoked salmon salad with lemon and crème fraiche dressing
This is a meal you can literally make by opening a few packets and assembling.
Recipe: Apple Tea for cold winter days
Ingrid from www.sweet-and-wild.com with a warming drink for a cold day…