Lemon and Panettone Christmas Trifle

From: Four Live

An Italian take on the traditional Christmas trifle

Butternut Squash and Pasta Bake

From: Neven Maguire: Home Chef

The roasted butternut squash adds a wonderful zap to this pasta gratin, while the mascarpone cheese helps to keep everything really moist. There’s this on going debate about which pasta is better – fresh or dried, and I can honestly say that I think dried is best in most recipes. It uses hard durum wheat, which when cooked gives that lovely ‘bite’ that we talk about when cooking pasta.

Stuffed chicken breasts

From: Four Live

Stuffed with mozzarella, pesto & sundried tomatoes. Lucy Kennedy says that this is her favourite dish which she believes is a real crowd pleaser, especially with her dauphinoise potatoes!

Sausage and Butterbean One Pot

From: Four Live

You can prepare this one ahead of time. If you can’t get the oregano, use thyme as it is a lovely comforting combination with the butterbeans and harrisa.

Basic Pesto Sauce

Make a basic pesto sauce.

Amaretti Grilled Peaches

From: Neven Maguire: Home Chef

Italian Amaretti biscuits are delicious crumbled onto soft fruit. Of course, you can use nectarines for this recipe or even drained canned peaches if there are none in season. Buy the ones in natural fruit juice as they aren't too sweet.

Passion Fruit Panna Cotta

From: Neven Maguire: Home Chef

Served with Poached Autumn Berries. Panna cotta is a set Italian cream that is a cross between a mousse and a crème brûlée (but without the crunchy topping). What makes this version a little different is the addition of coconut milk, which gives them a truly exotic flavour.

Basic Tomato Sauce

Make a basic tomato sauce which can be used in many dishes.

Tomato Sauce

From: Catherine's Italian Kitchen

A great sauce that can be used as the basis to many recipes.




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