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Piadina with Salami and CheeseÌý

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Dough

250g plain flour

¼Ìý teaspoon baking soda

50g cold butter

Pinch of salt

1 tablespoon olive oil

About 200ml water

150g salami

125g cheese

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Rub the flour and butter until the mixture resembles fine crumbs.

Place in a mixer bowl with a dough hook attachment.

Add the baking soda, salt and oil.

Mix and then add the water.

Knead for about 5 minutes.

Divide dough into 4 pieces.

Roll each piece into an 8 inch round.

Heat a tablespoon of oil in a frying pan and add the dough.

Cook until golden then flip over.

Scatter over salami and cheese and cook until the bottom is golden and the cheese melted.

Roll up and slice into bite size pieces.

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12 medjool dates

100g goat's cheese

75g walnuts

1 dessertspoon honey

12 rashers pancetta

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Split and remove the stone from the dates.

Set the oven to 180oc and spread the walnuts on to a baking tray.

Roast for 5 minutes then cool and chop.

Mix into the cheese with the honey.

Stuff the dates with the mixture.

Wrap each in pancetta.

Place on a baking tray and cook until golden and the pancetta is crisp – (about 15 minutes).

Serve straight away with a small bowl of good balsamic for dipping.

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Serves 6-8Ìý

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150ml (¼ pint) ruby red port

75g (3oz) caster sugar

1 tsp ground mixed spice

500g bag frozen fruits of the forest

200g (7oz) Madeira cake, broken into chunks

300ml (½ pint) cream

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Custard

300ml (½ pint) milk

200ml (7fl oz) cream

5 egg yolks

4 tbsp caster sugar

2 tsp corn flour

A few drops vanilla extract

Fresh raspberries, fresh mint ,spun sugar to decorate

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To make the custard, place the milk and cream in a heavy-based pan over a gentle heat and cook until it nearly reaches the boil – but don’t allow to boil. Meanwhile, place the egg yolks, sugar, corn flour, sugar and vanilla essence in a large bowl and whisk together until pale and thickened. Remove the milk and cream mixture from the heat and then slowly whisk it into the egg mixture until smooth. Pour back into the pan and place on a gentle heat.

Cook, without allowing to boil, until the custard coats the back of a wooden spoon, stirring continuously.ÌýÌý

Remove from the heat and leave to cool, stirring occasionally to prevent a skin forming on top. Place the ruby red port in a large pan with the sugar and mixed spice and then bring to the boil. Reduce the heat and simmer for 5 minutes until syrupy, stirring occasionally.

Stir in the frozen fruits of the forest and set aside until cooled, stirring occasionally. The fruits should defrost naturally in the hot syrup but still hold their shape.

To assemble the trifle, divide and scatter the madeira cake among the martini glasses , next spoon over the poached fruit Ìýand cover with the cooled custard. Whip the cream in a bowl until you have achieved soft peaks and place spoonful’s on top of custard, and then gently spread with a palette knife to cover the custard completely. Chill for 1 hour.

To serve, decorate each glass with a fresh raspberry, sprig of mint and spun sugar basket.

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Ìý275g (10oz) fine egg noodles

1ÌýtblspÌýsunflower oil

1Ìýlarge red pepper, halved, seeded and thinly sliced

225ÌýgÌý(8oz) fine green beans, trimmed and halved

175ÌýgÌý(6oz) baby corn, halved lengthways

2Ìýgarlic cloves, crushed

400ÌýgÌý(14oz) can coconut milk

350ÌýgÌý(12oz) leftover cooked turkey meat, cut into bite-sized pieces

100ÌýgÌý(4oz) crunchy peanut butter

2ÌýtblspÌýdark soy sauce

2ÌýtblspÌýsweet chilli sauce

1ÌýtspÌýlight muscovado sugar

Juice of ½ lime

50ÌýgÌý(2oz) cashew nuts, toasted and finely chopped handful fresh coriander leaves, to garnish.

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Method

Place the fine egg noodles in a pan of boiling water and cook for 3–4 minutes, until tender, or according to the packet instructions.

Heat a wok until very hot. Add the oil and swirl it around the edges, then tip in the red pepper, green beans, baby corn and garlic and stir-fry for 3–4 minutes, until the vegetables are tender, sprinkling over 1 tablespoon of water if the mixture is getting too dry. Drain the noodles and add to the wok with the coconut milk, turkey, peanut butter, soy sauce, chilli sauce, sugar and lime juice. Stir-fry for another 2–3 minutes, until all the ingredients are piping hot.

To serve, divide among warmed serving bowls and scatter over the cashew nuts and coriander.

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Notes:

This recipe is great to use up any leftover turkey from Christmas Day. It packs a powerful flavour punch and is just the ticket after the excesses of the festive season. Stir-frying is a traditional Chinese cooking technique that’s very easy to master. To check if the vegetables are cooked, pierce them with the tip of a knife – they should feel as soft as butter.