A delicious dessert from Rachel Roddy’s ” Two Kitchens”. It can be served warm, at room temperature or cool. It is best when made a day or two ahead before baking.
A Sicilian recipe from “Two Kitchens” by Rachel Roddy. It’s good to serve after a big meal, before cheese or over a simple rice pudding. You could also serve for breakfast with some thick yoghurt.
A recipe from ” The French Kitchen ” by Joanne Harris and Fran Warde. Many berries work well in this tart- use bilberries if you can find them, or blackberries, raspberries, tayberries or blackcurrant.
A delicious tart from Anna Jones. Make the day before you want to serve it to give it plenty of time to chill. Serve in thin slices with creme fraiche and sliced blood orange.
A light lemon based ricotta cheesecake originating in Naples and traditionally served during Carnevale in Italy. I found this version in the New York Times.