Affogato is one of my favourite ice cream desserts and I found a recipe ( though you dont really need one) in ” Real Food” by Nigel Slater. The expresso must be very strong and fragrant and use the best vanilla ice cream you can find in the supermarket. The ice cream should be quite hard, but soft enough to scoop without breaking.
I found this recipe for Tuna in ” Lobster & Chips” by Trish Hilferty, one of my go to fish cookbooks. She inherited it from Tom Norrington Davis and they both worked at the renowned Eagle in London. You need to use really fesh tuna and waxy potatoes such as Charlotte. The tuna could be replaced with swordfish or other robust meaty fish. The tuna will be medium rare which is the best way to eat it, but if you prefer cook it for a little longer.
A delicious vegetarian supper from ” Med” by Claudia Roden. If you like it can be made in advance, but the asparagus should be cooked at the last minute.
An easy lunch or supper from Thomasina Miers which i think would also work very well with some purple sprouting broccoli. She also suggests nettles or wild garlic as alternatives to use in the spring. Serve with a green salad dressed in a sharp vinaigrette.
A new favourite from ” The Weekend Cook” by Angela Hartnett. You need to use good sausages- ideally spicy Italian Sausages with fennel and chilli which can be bought in some supermarkets and Italian delicatessens. You can replace the peas with broad beans or leeks if you like.
This version from Nigella Lawson’s ” Nigellissima” uses fresh tomatoes rather than the tinned tomatoes used in the recipe for Pizzaiola Steak on this site. You can use humanely reared rose veal as an alternative to steak if you like.