Jerusalem artichoke

Scroll down to see the full recipe. Great Italian Chefs and Lavazza coffee teamed up with Michelin-starred chef Roberto Petza from Cagliari, Sardinia, to deliver an inspirational masterclass held at…

Fennel, Apple and Avocado Crudo

Fennel, apple and avocado crudo Contributed by Kay Chun Cooking time: 30 minutes Serves: 4 Course: Starter Skill level: Easy Ingredients: 1 tablespoon crushed pink peppercorns 1 tablespoon chopped drained capers 1/2…

Courgette flowers, apple and horseradish

Courgette flowers, apple and horseradish Chef: Alessandro Gavagna Cooking time: 20 minutes Serves: 4 Course: Starter Skill level: Easy Ingredients: 36/40 courgette flowers 1 red pepper, washed and cut into…

Mushroom Agnolotti

Mushroom Agnolotti recipe Serves 4-5 Ingredients For the Filling: 300g white mushrooms (or any edible wild mushroom) 60g grated Parmesan 50g fresh breadcrumbs 1 spring onion 1 garlic clove 1/2…

Pumpkin Pie Bars

Pumpkin Pie Bars Contributed by Sarah Jordan Cooking time: 1 hour 45 minutes Serves: 1 tray Course: Dessert Skill level: Easy Ingredients: 1/4 cup (55g) dark brown sugar 1/2 cup (115g) granulated sugar 1 teaspoon…

Paccheri

Paccheri with tomato sauce and Parmesan Chef: Cerea Brothers Cooking time: 1 hour Serves: 4 Course: Starter Skill level: Easy Ingredients: 240g of paccheri pasta 125ml of extra virgin olive…

Agnolotti

Agnolotti with burrata and mint Chef: Alessandro Gavagna Cooking time: 90 minutes, plus resting/hanging time Serves: 4 Course: Starter Skill level: Medium Ingredients: For the pasta: 500g of flour 00,…

Red Cabbage

Casserole of Red Cabbage & Apples FOR 6 PEOPLE 1 red cabbage, weighing about 1 kg (2 lb) 1 tablespoon sunflower or groundnut oil 2-3 tablespoons red wine vinegar 2-3…

Potato Gruyere gratin

Potato and Gruyère gratin recipe For 6 – 8 people Ingredients 1.5 kg (3 lb) firm-fleshed potatoes (belle de Fontenay type for preference) 500 g (1 lb) salted pork back-fat…