INGREDIENTS

12 bocconcini (baby mozzarella balls)
12 basil leaves
12 slices Parma ham
Extra virgin olive oil

METHOD

Drain the mozzarella balls and place in a bowl. Season lightly with salt and pepper. Wrap each ball in a basil leaf and a slice of Parma ham, and secure with a toothpick. Drizzle with a little olive oil to serve.

 

Ingredients

2 teaspoons dried basil

1 teaspoon salt

1 teaspoon black pepper

4 cloves garlic, chopped

handful of chopped fresh thyme

4 tablespoons butter or margarine

4 boneless, skinless chicken breast fillets

175g grated mozzarella cheese (optional)

12 slices of Parma ham

Method

1. In a mixing bowl combine the basil, salt, pepper, garlic, thyme and butter.
2. Spread butter mix on the chicken. Lay three slices of ham overlapping on a work surface. Place chicken breast on top and sprinkle with grated cheese. Wrap the ham over the top of the chicken. Secure with a wooden skewer if necessary. Repeat for the remaining three chicken breasts.
3. Bake in oven at 180 C / Gas 4 for 40 minutes.

Ingredients

Olive oil
2 rashers higher-welfare smoked streaky bacon, finely sliced
1 tablespoon fennel seeds, bashed
1 onion, peeled and sliced
2 good eating apples, peeled and chopped into 2.5cm pieces
1 red cabbage, outer leaves and core removed, chopped into irregular chunks
Sea salt
Freshly ground black pepper
150 ml balsamic vinegar
1 small knob butter
1 handful fresh flat-leaf parsley leaves, chopped

Method

Pour a good lug of olive oil into a saucepan, get it hot and add the bacon and fennel seeds. Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky. Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar, and stir everything together well. Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often. You will end up with a gorgeously sticky-sweet cabbage dish that you’ll want to eat immediately, straight out of the pan! Or, if you can wait long enough, scoop it into a serving dish, pop the butter on top and sprinkle over the parsley.

Ingredients 

1 Cucumber thinly sliced
1 tsp Salt
White vinegar
50 grm sugar
3 inch chunk of fresh ginger

 

Place the cucumbers in a bowl and sprinkle over the salt. Mix well and leave for ten minutes, then rinse with cold water. Drain off the excess liquid. Grate over the fresh ginger and add the sugar and 60ml of the white vinegar. Stir to combine and leave for 5 minutes.

Pour the mixture into Mason jars and top up with vinegar. Leave in the cupboard for 4-6 weeks until the pickled cucumbers are ready.