Prosciutto-wrapped Chicken with Taleggio & Pronto Rosso
Creamy Taleggio and rich Pronto Rosso are tucked inside tender chicken breast for an easy dish full of bold Italian flavour. Perfect for both weeknight dinners and relaxed entertaining.
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Read moreBlack Truffle, Leek, Pancetta and Brioche Pudding
Experience culinary magic with our black truffle, leek, and pancetta brioche pudding. Indulge in layers of golden brioche, savoury pancetta, caramelised leeks, and the luxurious essence of truffle. A symphony...
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Read moreSmoked Paprika Beef and Cheese Burgers
Indulge in these smoky, flavour packed burgers that combine fresh ingredients with great flavour. The perfect weekend dinner idea!
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Chocolate Polenta Cake with Coffee Mascarpone
Indulge in this decadent, wonderfully presented chocolate polenta cake with a smooth coffee mascarpone on top. The perfect cake for celebration or feeing a crowd!
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Farmhouse Bean and Risoni Soup
Warm up this winter with this delectable dish by Julie Le Clerc. Its simplicity and delicious combination of flavours make this a stress-free dish to turn to, sure to impress...
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Saffron, Coppa and Caper Risotto
Indulge in this flavourful saffron, coppa and caper no-stir risotto. It is naturally creamy and aromatic, all must-have qualities when it comes to the best comfort food. This Ferron no-stir...
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Parmigiano Reggiano & Espelette Pepper Sablé Biscuits
Golden and crisp, these sablé biscuits are a wonderful appetiser before dinner, a great snack or to accompany other crackers on your cheese boards.
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Prawn and Nduja Risotto with Gordal Olives
We've added a Spanish twist to our classic Ferron no-stir risotto recipe, using spicy Callipo nduja and delicately flavoured Gordal olives. Packed with juicy prawns, this recipe is absolutely delicious.
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Harissa Roast Pumpkin and Farro Salad
A delicious and very satisfying vegetable dish, perfect for the cooler weather. We love how the spicy harissa complements the sweet roasted pumpkin and the saltiness of the Manzanilla olives.
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Glazed Duck Breasts with Gnocchi and Spinach
These delicious barbeque glazed duck breasts, served with gnocchi and spinach, are wonderful for a flavoursome, warming mid-week dinner.
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Citrus Cured Salmon with Pickled Cucumber and Apple Salad
Citrus and salmon are a match made in heaven, as Executive Chef, Kate Fay, knows only too well. Curing fresh salmon with lemon, orange and lime zest, along with the...
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Squid Ink Linguine with Mussels & Nduja
Rustichella pasta can always be relied on to cook to a perfect al dente and to maintain its texture, which is perfect for holding onto pasta sauce. Rustichella's striking black squid...
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Duck Confit with Porcini, Artichokes and Gnocchi
This delightful recipe by Julie Le Clerc features deep savoury flavours brightened by cherry tomatoes and fresh basil. The duck confit legs, prepared in the Sabato kitchen are tender, moist...
