Print Recipe Beetroot panzerotti with garlic butter, pecorino and poppy seeds Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity basic pasta dough Filling 130g cooked beetroot 250g ricotta 1 egg 100g pecorino, freshly grated + extra, to serve 80ml breadcrumbs a pinch of ground nutmeg salt and freshly ground black pepper, to taste Sauce
Enjoy this healthy dish of brown rice couscous, goat’s cheese and shiitake zucchini blossoms as the perfect summery meat-free meal. It tastes as light and fresh as it…
Enjoy something warm this winter with this delicious goulash soup recipe. Homemade, tried and tested for you to enjoy in your home. Read on for the ingredients and…
Rack of lamb roasted on a bed of fennel and figs is a dish full of refreshing earthy flavours that go beautifully with melt-in-your-mouth meat. The lamb is…
Beef and mushroom pie is ideal for a robust family dinner dish. The beef is wonderfully tender and slathered in delicious gravy, perfect with the earthy mushrooms. Golden,…