Pineapple with Honey Ice-cream and Chilli SyrupSince a pastry chef introduced me to using chilli in desserts, I’ve had a lot of fun playing around with sweet and spicy combinations.
Melted Scamorza with Speck and BlueberriesWe would pick blueberries in the forest and my parents used them to make this dish.
Prawn and Artichoke Skewers with GremolataThis dish is so simple, and it makes a great starter. To boost the flavour, marinate the skewers in half the gremolata overnight.
Rosemary Lamb with Pancetta-wrapped DatesI was once served a canapé of dates and pancetta by a Sicilian chef, and fell in love with the sweet and savoury taste. It’s a lovely match with lamb.
Spiced Apple CakeYou can substitute the apples with any other seasonal fruit – bananas and pears work well.
Chicken with Mascarpone and ProsciuttoProsciutto is quite salty, so you probably won’t need to add salt when seasoning this rich dish.
Roast Potato with Onion and BreadcrumbsThis is a really simple way to enjoy roast potatoes with a crunchy twist. They also go well with roast meats and seafood.
Borlotti Bean Salad with Tuna and OnionThis dish is so easy to make and can be enjoyed all year round. It can be served as a side dish, but I prefer it on its own. Once the flavours are married, it tastes sensational, so make it a day in advance to increase their intensity.
Bresaola with Baby RocketServe this dish as the antipasto to warm up the tastebuds at the start of this feast.
Lamb Racks with Spinach, Sultanas and Pine NutsLamb or goat is a must on Italian Easter lunch menus. Many of us do follow a religion – maybe not so much in a spiritual way, but in the way we stick to traditions when it comes to the food on the table.
Mushroom and Olive BruschettaI don’t need a reason to make bruschette for family and friends, and when it’s Easter, I follow tradition and make them for the occasion.
Pomegranate & Fennel SaladI believe pomegranate is underrated. Its colour, crunch and juice are sensational in this salad. I also like to get creative and use pomegranate in seafood dishes and desserts.
