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Panettone with ricotta and caramelised peaches

Panettone with ricotta and caramelised peaches

Amaretto, originally from Italy, is an almond-flavoured liqueur and can be purchased from liquor stores. If small panettone are unavailable, cut 7cm rounds from large panettone, brioche or fruit bread.
Zabaglione

Zabaglione

Sometimes a dessert, sometimes a beverage, we can all agree that the deliciously rich and fluffy Italian zabaglione is a delight, whatever its form. A touch of marsala gives this version its kick.
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FRENCH TOAST WITH BERRY COMPOTE

French toast with berry compote

Surprise your loved ones this weekend with this delicious French toast and berry compote. Sprinkle with a dusting of icing sugar for that finishing touch. A perfect brunch.
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Marbled chocolate thins

Marbled chocolate thins

This pretty marbled chocolate thins are easier to make than you'd expect, marbling the chocolate can be almost therapeutic once you get the hang of it. Avoid rapid cooling and don't put the sheets in the fridge to set, you want the chocolate to be set firm but not brittle when you're ready to use the cutters.
praline rocky road ice-cream

Praline rocky road ice-cream

Just a few extra ingredients and about half an hour in the kitchen and you can turn regular chocolate ice-cream into a delicious and very sophisticated dessert.
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salmon with lime & coriander pesto

Salmon with lime & coriander pesto

For crisp-skinned salmon, salt the skin before pan-frying or barbecuing, and cook skin-side down first. The salt helps draw any moisture out of the skin to make it crisp. Turn only once to complete cooking.