Chilli con Carne (4)

This is Thomasina Miers version and I cannot think of anyone better to turn to for a definitive recipe. If you cannot get hold of chipotles en adobe mix two tablespoons of tomato puree or ketchup with a tablespoon of hot smoked pimenton and add dried chillies to taste. Make this the day before if you can as the flavour will be much improved the next day.

Vincisgrassi (4-6)

A speciality from the Marche region of Italy which i found in the classic cookbook ” Leaves from the Walnut Tree” by Ann Taruschio and Franco Taruschio.