Recipes

This Italian version of bread-and-butter pudding is great for using up any leftover Christmas panettone and is delizioso served with ice cream or on its own.   SAUCE  ½ cup whipped cream ½ cup milk 3 tablespoons sugar ¼ cup Amaretto liquor 2 teaspoons cornstarch  BREAD PUDDING  1 loaf panettone bread (crusts trimmed), and the bread cut into 2cm cubes 8 large eggs 375ml cream 625ml milk 1 ¼ cups sugar 1 teaspoon vanilla extract  To make the sauce:   Bring the cream, milk, and

 INGREDIENTS  8 red or yellow peppers, cut in half lengthwise, not horizontal  16 anchovies  8 jam tomatoes, cut in half lengthwise  2 tablespoons garlic, chopped and kept in a little oil  Pomace olive oil  Black pepper  16 leaves of basil  30g Parma ham  Bright green basil mayonnaise  Rocket  Grated Grana Padano  2 crispy breadsticks  METHOD 

2kgs kingklip or sole filletsFlour seasoned with salt and pepperNew oil in the deep fat fryer½ cup extra virgin olive oil2 red onions, diced1 full cup of currants or raisins4 tablespoons of white sugar½ cup pine nuts 3 cups red wine vinegar6 tablespoons of finely chopped chives2 stalks of celery, sliced lengthwise witha vegetable peelerThe

Thinking of entertaining outdoors this spring? Try Chris Black’s Springtime Minestrone Soup