Take your taste buds on a journey around Italy with a selection of Gino D’Acampo’s best new recipes – The Sun

HAVE you run out of steam when it comes to inspiring recipes? Climb aboard for some delicious classic Italian dishes the whole family will devour.

Much-loved telly chef Gino D’Acampo has taken a train journey around his native Italy, picking up lots of tasty recipes at every stop.

His new book, Gino’s Italian Express, and forthcoming ITV series, bring you authentic recipes you can easily recreate at home.

Here, we reveal the best…

Once again I have been lucky enough to have been given the chance to travel around Italy for a new TV series – this time by train.

It was a fantastic journey that took in much of the north of Italy. As I travelled around, I gathered recipes that were authentic, used local ingredients and evoked the places I visited.

To reflect the express theme, I made sure I selected recipes that are quick and easy, while still being impressive and delicious.

When conducting my research, I noticed that lots of “quick” recipes were basic in flavour.

The recipes are quick and easy while still beingimpressive and delicious.

So I made it my personal mission to create a book that offers you meals that I would serve at a dinner party, but that would not take long to prepare and cook.

There is a huge misconception that you need to spend hours in the kitchen to produce something special. I’ve proved in this book that this is not the case.

So this is for those of you that have busy lives and little time, yet still want to eat well and produce flavoursome Italian meals you can be proud of.

Ciao and buon appetito!

Snacks – anti-pasti

I HEADED to Pisa, home of one of the world’s most iconic buildings, the Torre di Pisa — as the Leaning Tower is known in Italy.

The name ‘Pisa’ derives from the Greek word for marshy land, which the whole city is built on.

Having visited this amazing site, it was time to explore the rest of the city, and what better way to do this than to jump on a classic Vespa, whizzing around the streets and squares.

Pisa is not known for its food, but I guarantee you will not be disappointed if you find the Pizzeria Il Montino.

It is famous for its castagnaccio, the most delicious chestnut cake you are ever likely to try.

Tuna and bean salad

Serves four

EACH year I spend the summer with my family on the island of Sardinia, and we enjoy this salad at least once a week. My wife often makes it in the morning and stores it in a sealed container in the fridge, in preparation for our boat trips.

Sometimes she adds a few sun-dried tomatoes or pickled onions – to be honest, you can add pretty much whatever you fancy. Buy tuna in oil rather than in brine, which has the texture of cat food! Serve with warm crusty bread.

You need:

• 1 x 400g tin of cannellini beans, rinsed and drained
• 1 x 400g tin of butter beans, rinsed and drained
• 100g pitted green olives, drained and halved
• 10 fresh red cherry tomatoes, quartered
• 10 fresh yellow cherry tomatoes, quartered
• 1 large red onion, peeled and finely sliced
• 3 tbsp chopped fresh chives
• 6 tbsp extra virgin olive oil
• 480g tuna chunks in oil (tinned or in a jar), drained
• Salt and freshly ground black pepper

Method:

1. Put the beans in a large bowl. Add the olives, tomatoes, onion and chives. Season with salt and pepper.
2. Pour over the oil and mix all the ingredients together. Set aside for about five minutes to allow the flavours to combine.
3. Just before serving, add the tuna and mix gently, trying not to break up the chunks too much.

Deep-fried mozzarella sandwich

Serves four

THIS was my late father Ciro’s favourite starter/snack. He was always so happy when my mother made it for him.The Italian name translates as ‘mozzarella in a carriage’. Mozzarella is really the only essential ingredient for the filling – the rest is up to you.

Try adding anchovies, salami, sun-dried tomatoes, cooked ham or a teaspoon of black olive paste…you can pretty much add whatever you like. I hope you enjoy these little treats as much as Papa did!

You need:

• 2 x 125g balls of buffalo mozzarella cheese, drained
• 100g plain flour
• 150g dried fine breadcrumbs
• 3 medium eggs
• 2 tbsp full-fat milk
• 8 slices of white bread, crusts removed
• 8 large fresh basil leaves
• 600ml vegetable or sunflower oil for deep-frying
• Salt and freshly ground black pepper

Method:

1. Cut each mozzarella ball into four slices. Lay a double layer of kitchen paper on a large plate and place the mozzarella on top. Cover with another double layer of kitchen paper. Press firmly to extract any excess milk from the mozzarella. Set aside.
2. Put the flour on a large plate. Spread out the breadcrumbs on another plate. Beat the eggs in a large bowl with the milk and some salt and pepper. Set aside.
3. Using a rolling pin or palm of your hand, press down each bread slice until flat.
4. Place one slice of mozzarella on one half of each slice of bread and top with a basil leaf. Fold over the bread to cover the mozzarella and make a rectangle. Gently press down with your palm. Dip the edges of the bread in the egg. Using your fingertips, press down the edges firmly to seal.
5. Use one hand to dip each sandwich in the flour (shake off the excess), then the eggs (let excess drain back into the dish), then transfer to the plate with the breadcrumbs. Use your other hand to coat the sandwich evenly with the breadcrumbs, patting them firmly into the egg so they stick.
6. Heat the oil in a large shallow saucepan until very hot. To check if the oil is ready, sprinkle in a few breadcrumbs – they will sizzle when the oil is hot enough for frying.
7. Fry the sandwiches in two batches for about two minutes each side or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Season with salt and pepper and serve immediately.

Grilled stuffed avocado

Serves four

I HAD never seen an avocado until I came to London in 1994. They just weren’t a feature of southern Italian cuisine.However, since I have been travelling around Italy for the TV series, I realise they are actually very common in northern Italy, featuring on lots of restaurant menus.

This grilled stuffed avocado recipe is great when you want something healthy but filling. I normally eat two halves, but one half is certainly enough for a starter portion.

You need:

• 2 large ripe avocados, halved and stoned
• 2 tbsp extra virgin olive oil, plus extra for brushing
• 1 large fresh plum tomato, deseeded and cut into 1cm chunks
• 60g pitted green olives, drained and roughly chopped
• 2 spring onions, trimmed and roughly chopped
• 1 tbsp balsamic vinegar
• 1 x 125g ball of mozzarella cheese, drained and cut into four slices
• Salt and freshly ground black pepper

Method:

1. Preheat the grill to its highest setting. Brush the avocado flesh with a little oil and grill, flesh-side up, for about three minutes or until starting to brown. Set aside.
2. Put the tomato, olives and spring onions in a medium bowl. Add the oil and vinegar. Season with salt and pepper and stir to combine.
3. Carefully spoon the filling into the avocados. Place a slice of mozzarella on top of each.
4. Return the avocados to the grill and cook for about three minutes or until the mozzarella starts to melt. Serve immediately.

Italian rice salad

Serves six

WHEN I was a little boy my mother, Alba, used to make this rice salad for my lunch box.It’s a very useful recipe, as you can prepare the salad a day ahead, refrigerate it, then take it to work the following day.

For maximum flavour, it’s best eaten at room temperature rather than straight from the fridge.

You need:

• 300g long-grain rice
• 100g frozen peas, defrosted
• 100g green beans, cut into 2cm lengths
• 100g pitted green olives, drained and halved
• 100g small pickled gherkins, finely chopped
• 1 red pepper, deseeded and finely chopped
• 1 yellow pepper, deseeded and finely chopped
• 10 fresh red cherry tomatoes, quartered
• 5 tbsp mayonnaise
• 5 tbsp extra virgin olive oil
• 6-8 medium boiled eggs, peeled and quartered
• 50g Parmesan cheese shavings
• Salt and freshly ground black pepper

Method:

1. Bring 2.5 litres of salted water to the boil in a medium saucepan. Add the rice and cook for about 12 minutes, stirring occasionally. Add the peas and beans and boil for two minutes.
2. Tip into a sieve placed over the sink. Rinse under cold running water for one minute to cool, then leave to drain thoroughly. Tip into a large mixing bowl.
3. Add all the remaining ingredients, except the boiled eggs and Parmesan, and stir gently until everything is well combined. Season with salt and pepper.
4. Transfer the rice salad to a large serving plate. Arrange the boiled eggs around the dish and scatter over the Parmesan.

Pasta and pizza

FOR many, the gastronomic heart of Italy is the Emilia-Romagna region.

Its capital is Bologna, which is often overlooked by tourists but has a beautiful historic centre and a lively yet chilled-out atmosphere.

Food has always been incredibly important here, and the cuisine is rich, containing plenty of cream and cheese.

Outside Italy the city is best known for Bolognese sauce (ragù), but mortadella, the large Italian sausage, originates there too.

Wine and socialising are also a key part of life in the city, and Bologna is home to what claims to be the world’s oldest osteria (pub).

Penne with eggs and pancetta

Serves four

PEOPLE often ask me what my favourite pasta dish is, and this must be among my Top Ten…salty, crisp pancetta with eggs and pecorino cheese – it’s a match made in heaven.

It’s really important to take the saucepan off the heat when you pour over the egg mixture, otherwise you’ll end up with overcooked eggs and sticky pasta. The heat from the pasta and pancetta will be enough to cook the eggs and give a creamy, moist texture.

You need:

• 4 tbsp olive oil
• 30g salted butter
• 200g diced pancetta
• 4 medium eggs
• 40g freshly grated pecorino cheese
• 4 tbsp chopped fresh flat-leaf parsley
• 500g dried penne rigate
• Salt and freshly ground black pepper

Method:

1. Fill a large saucepan with four litres of water, add one tablespoon of salt and bring to the boil over a high heat.
2. Meanwhile, heat the oil and butter in a small frying pan over a medium heat. When the butter has melted, add the pancetta and fry for about eight minutes, stirring occasionally. Set aside.
3. Break the eggs into a medium bowl and whisk lightly. Stir in half the pecorino and the parsley. Season with salt and pepper. Set aside.
4. Cook the penne in the boiling water (uncovered) until al dente. To get the al dente perfect bite, cook the pasta one minute less than instructed on the packet. Stir every minute or so.
5. Return the frying pan with the pancetta to a high heat for one minute.
6. Drain and tip the penne back into the pan, off the heat. Pour over the egg mixture and the pancetta with its oil. Stir for about 30 seconds to combine.
7. Transfer to warm plates or bowls. Sprinkle over the remaining pecorino and serve immediately.

Pizza with spicy salami

Makes two

THIS is the pizza I like to cook for my friends when they come to my house for a ”boys’ night”. It’s the perfect accompaniment to a few beers. In Italy spicy salami is called salame piccante or salamino piccante, and you won’t find anything called a pepperoni pizza (pepperoni is the Italian-American version of salame piccante).

However, confusingly, you might find a peperoni pizza (pronounced the same but with one less ”p”), which would be topped with bell peppers. If you like, you can use chorizo for this recipe.

You need:

For the dough:

• 200g strong white flour, plus extra for dusting
• 1 x 7g sachet of fast-action (easy-blend) dried yeast
• 1⁄2 tsp salt
• 2 tbsp extra virgin olive oil, plus extra for greasing and brushing

For the topping:

• 150ml passata (sieved tomatoes)
• 2 tbsp extra virgin olive oil
• 2 x 150g balls of mozzarella cheese, drained and cut into small cubes
• 12 slices of spicy salami
• Salt

Method:

1. First make the dough. Put the flour, yeast and salt in a large bowl. Make a well in the centre and add the oil then gradually pour in 140ml of warm water.
2. Using the handle of a wooden spoon, mix together thoroughly to create a wet dough. Turn out the dough on to a well-floured surface and knead for about five minutes or until smooth and elastic.
3. Brush two large baking sheets with oil. Halve the dough and shape into two equal-sized balls. Place each in the centre of the oiled baking sheets. Brush the top of the dough with a little oil and cover with cling film. Leave to rest at room temperature for 15 minutes. Preheat the oven to 220C/gas mark 7.
4. Meanwhile, make the topping. In a measuring jug or medium bowl, combine the passata and the oil. Season with salt. Set aside.
5. Use your hands to push each dough ball out from the centre, stretching the dough to create two rounds about 25cm in diameter and 1-2cm thick. You can also use a rolling pin if you prefer. Make a small rim by pulling up the edges slightly.
6. Using the back of a tablespoon, spread the tomato mixture evenly over the pizza bases, from the centre outwards, avoiding the rim. Scatter over the mozzarella.
7. Bake for eight minutes. Remove from the oven, scatter over the salami and bake for a further five-eight minutes or until golden brown.

Fettuccine with minced pork, mascarpone and white truffle oil

Serves four

WHEN I visited Turin for the latest TV series I was lucky enough to drive a vintage Fiat 500 around the Lingotto racetrack on top of the old Fiat factory, fulfilling a childhood dream.

I then had the pleasure of cooking this delicious pasta dish right in the middle of the track for my city guides and new friends, Carlo, Massimo and Laura. It is a day that I will never forget.

You need:

• 4 tbsp olive oil
• 100g salted butter
• 1 tbsp chopped fresh rosemary
• 1 large onion, peeled and finely chopped
• 500g minced pork
• 250g mascarpone cheese
• 150g frozen peas, defrosted
• 2 tbsp chopped fresh flat-leaf parsley
• 350g dried fettuccine
• 60g freshly grated pecorino cheese
• 4 tbsp white truffle olive oil
• Salt and freshly ground black pepper

Method:

1. Fill a large saucepan with four litres of water, add one tablespoon of salt and bring to the boil over a high heat.
2. Meanwhile, heat the oil, butter and rosemary in a medium saucepan over a medium heat. As soon as the rosemary starts to sizzle, add the onion and fry for about eight minutes, stirring occasionally.
3. Add the pork, season with salt and pepper and fry for 15 minutes, stirring frequently. Stir in the mascarpone, peas and parsley and cook for one minute.
4. Cook the fettuccine in the boiling water (uncovered) until al dente. To get the al dente perfect bite, cook the pasta one minute less than instructed on the packet. Stir every minute or so. Scoop out a cupful of the cooking water and stir about two tablespoons into the sauce.
5. Remove the fettuccine from the water using tongs or a spaghetti spoon and put it directly in the pan with the sauce without draining. Toss for about 20 seconds to coat the pasta. Stir in the pecorino.
6. To serve, divide among warm plates and drizzle over the truffle oil.

Linguine with a spicy pancetta, cherry tomato and basil sauce

Serves four

THIS is my son Luciano’s favourite pasta dish. He loves the spicy pancetta with the sweet basil sauce.

If you want to make it for vegetarians, replace the pancetta with one large courgette chopped into 5mm cubes and replace the pecorino with rennet-free cheese.

You need:

• 3 tbsp olive oil
• 2 tsp dried chilli flakes
• 200g diced pancetta
• 150ml extra virgin olive oil
• 2 large garlic cloves, peeled and halved
• 50g fresh basil leaves
• 500g dried linguine
• 20 fresh red cherry tomatoes, halved
• 50g freshly grated pecorino cheese
• Salt

Method:

1. Fill a large saucepan with four litres of water, add one tablespoon of salt and bring to the boil over a high heat.
2. Meanwhile, heat the olive oil in a small frying pan over a medium heat. Add the chilli flakes and pancetta and fry for 20 minutes, stirring occasionally. Set aside.
3. Pour the extra virgin olive oil into a food processor and add the garlic. Blitz for about one minute. Add the basil and blitz for one further minute or until smooth. Set aside.
4. Cook the linguine in the boiling water (uncovered) until al dente. To get the al dente perfect bite, cook the pasta one minute less than instructed on the packet. Stir every minute or so.
5. Drain and tip the linguine back into the pan, off the heat. Add the pancetta and chilli, the basil sauce and the tomatoes. Stir gently for about 20 seconds to combine.
6. Transfer the pasta to warm plates or bowls. Sprinkle over the pecorino and serve immediately.

Chicken, meat and fish

OVER the past few years, I’ve spent a lot of time travelling around my beautiful homeland, mainly by car and boat.

However, this time I was asked to take a tour of northern Italy by train for a new TV series and I jumped at the chance, as I hadn’t been on a train for more than 15 years.

There is something relaxing and exciting about travelling by train (and I’m not talking about the daily commute!).

You can just sit back and admire the sights without the stress of driving and traffic jams, the rhythmic sounds of the engine can be soothing, there’s plenty of space to walk around, you never know who you’re going to meet and, if you’re lucky, there’s a restaurant carriage – a big plus for me!

Tuna steaks in garlic, lemon, chive and chilli crust

Serves four

WHEN I was filming in Pisa I saw this dish in many restaurants, so out of curiosity I had to try it. It was really delicious and fresh-tasting, and I loved the contrast of textures between the crisp crust and the tuna steak.

The people of Pisa are, quite rightly, very proud of this dish, so I decided to share the recipe with you all. Serve with a crispy salad and enjoy!

You need:

• 4 tuna steaks (about 200g each)
• Lemon wedges to serve

For the crust:

• 8 slices bread (white or brown, preferably a day old), crusts removed and torn
• 3 garlic cloves, peeled and crushed
• 3 tbsp chopped fresh chives
• 1 tsp dried chilli flakes
• Juice of 1 lemon
• 1 tbsp extra virgin olive oil, plus extra for brushing
• Salt

Method:

1. Preheat the grill to its highest setting. Brush a baking sheet with oil and set aside.
2. Put all the ingredients for the crust in a food processor and blitz to fine crumbs. If the mixture seems too wet, add one more slice of bread. Transfer to a large plate or tray.
3. Dip the tuna steaks into the breadcrumb mixture until evenly coated. Press the breadcrumbs into the tuna so that they stick. Transfer the steaks to the prepared baking sheet.
4. Grill the tuna for three minutes each side or until golden (make sure the tray is not too close to the heat, otherwise the breadcrumbs will burn). Serve immediately with lemon wedges.

Meatballs in a spicy tomato sauce

Serves four

I COOKED these meatballs in Verona, after spending the afternoon as a life model for a group of artists…what an experience! The dish is incredibly quick, easy, really delicious and filling. I’ve used a combination of minced pork and beef, but if you prefer you can use minced lamb or ground chicken.

Take the minced meat out of the fridge around 20 minutes before you cook the meatballs, so they’re not cold in the middle. If you don’t like spice, simply leave out the chilli. Serve with plain boiled rice or warm crusty bread.

You need:

• 400g minced pork
• 400g minced beef
• 4 tbsp caramelised onion chutney
• 6 tbsp olive oil
• 2 tsp dried chilli flakes
• 2 x 400g tins of chopped tomatoes
• 10 fresh basil leaves
• Salt

Method:

1. Place the pork, beef and caramelised onion chutney in a large bowl. Season with salt. Mix well with your hands until thoroughly combined. Take small amounts of the mixture and roll into 24 equal-sized balls (about the size of a golf ball). Set aside.
2. Heat the oil in a large, shallow saucepan or sauté pan over a medium heat. Add the meatballs and fry gently for about eight minutes or until browned all over, turning carefully. Sprinkle over the chilli flakes and fry for a further two minutes, stirring occasionally.
3. Add the tomatoes and some salt. Simmer for about ten minutes, then add the basil and cook for a further 15 minutes, stirring occasionally.

Chicken and pancetta cooked in beer

Serves four

WHENEVER I cook this chicken recipe it always reminds me of Cecilia, a wonderful lady I met in Florence. She is a member of Le Cesarine, the network of home cooks who open their doors to the public.

Guests pay to have an authentic dining experience in a local’s home, and the host shares their recipes with the aim of keeping traditional Italian cooking alive. I took part in one of these evenings and cooked this dish for her guests. Serve with roasted new potatoes.

You need:

• 1 large onion, peeled and chopped
• 1 tbsp chopped fresh rosemary
• 4 tbsp olive oil
• 150g pancetta, chopped
• 8 bone-in, skin-on chicken thighs (about 1kg in total)
• 2 bottles of lager (about 660ml in total)
• ½ tsp vegetable bouillon powder
• Salt and freshly ground black pepper

Method:

1. Put the onion and rosemary in a large shallow casserole or sauté pan. Add the oil, season the onions with salt and add the pancetta. Fry over a high heat for about eight minutes or until softened and lightly golden, stirring occasionally.
2. Add the chicken, skin-side down, and fry for about eight minutes or until golden brown. Turn and fry for a further two minutes.
3. Pour the beer over the chicken, add the bouillon powder and bring to the boil. Reduce the heat to medium and simmer for ten minutes (uncovered), stirring occasionally.
4. Turn the chicken and cook for a further ten minutes. Turn the chicken once more, season with pepper and cook for a further 15 minutes or until cooked through.
5. To serve, place two chicken thighs on each warm plate and spoon over the sauce.

Mamma's chicken risotto

Serves six

MY mother used to cook this risotto for my sister and me every week, as it’s so tasty and easy, and we loved it. There are several variations – without chicken, which still tastes good, and with pork loin instead of chicken, which makes a delicious change.

Serve with a good bottle of full-bodied Italian red wine.

You need:

• 8 tbsp olive oil
• 2 medium red onions, peeled and finely chopped
• 2 skinless, boneless chicken breasts (about 400g in total), cut into 1cm chunks
• 500g Arborio or Carnaroli rice
• 200ml dry white wine
• 1 litre hot vegetable stock
• 400ml passata (sieved tomatoes)
• 60g salted butter, cut into cubes
• 60g freshly grated pecorino cheese, plus extra to garnish
• 3 tbsp chopped fresh flat-leaf parsley, plus extra to serve
• 4 tbsp extra virgin olive oil
• Salt and freshly ground black pepper

Method:

1. Heat the oil in a heavy-based saucepan or large, high-sided frying pan over a medium heat. Add the onions and fry for five-ten minutes or until softened but not browned, stirring frequently. Add the chicken and fry for about five minutes or until golden brown, stirring occasionally.
2. Add the rice and fry for about three minutes, stirring continuously, until the grains are coated and shiny. Pour over the wine and let it bubble for one-two minutes or until evaporated.
3. Add two ladlesful of stock and the passata. Bring to a simmer. Stir continuously until the liquid has been absorbed. Continue adding the rest of the stock in the same way, until the rice is cooked but still has a slight bite. This will take about 18 minutes. You may not need to add all the stock.
4. Remove the pan from the heat. Add the butter, pecorino and parsley. Stir for about 30 seconds until creamy. Season with salt and pepper. Top with a little extra parsley and pecorino.
5. To serve, spoon the risotto on to warm plates. Drizzle one tablespoon of oil over each serving.

Desserts – dolce

D'Acampo family banana and chocolate pancakes

Makes four

IN the D’Acampo family we have pancakes with banana and chocolate sauce for breakfast every Sunday, no matter what. It’s simply not Sunday if we don’t (well, that’s what my kids say anyway!).

For variety, you can use strawberries or apples instead of bananas, and hazelnuts rather than flaked almonds.

You need:

• 3 medium eggs
• 3 tbsp plain flour
• 7 tbsp full-fat milk
• Pinch of salt
• 3 tbsp chocolate spread
• 25g salted butter
• 3 bananas, peeled and sliced into rounds 1cm thick
• 2 tbsp roasted chopped hazelnuts

Method:

1. Put the eggs in a medium bowl and gradually whisk in the flour using a hand whisk. Add three tablespoons of the milk and a pinch of salt and whisk again to create a smooth, creamy batter. Set aside.
2. Put the chocolate spread in a small saucepan and pour over the remaining four tablespoons of milk. Place the saucepan over a low heat and gently stir until the chocolate melts completely and becomes the consistency of double cream. Keep warm.
3. Heat a knob of butter in a small, non-stick frying pan (about 21cm diameter) over a low to medium heat. Add a quarter of the batter to the pan, tilting it to coat the bottom evenly. Fry for about 45-60 seconds, then turn the pancake over and cook the other side for about 30 seconds. Slide the pancake out on to a warm plate.
4. Repeat to make three more pancakes. Stack the pancakes on top of each other as soon as they are cooked (they will not stick together). Cover with a tea towel to keep warm.
5. To serve, place a pancake on a plate. Scatter over some banana slices and pour over the chocolate sauce. Sprinkle over the hazelnuts.

Chocolate, hazelnut and amaretto ice cream

Serves six to eight

THIS ice cream was inspired by my trip to Piedmont – the home of Nutella. I always make a double batch of it as, trust me, once you’ve tried this dessert they will want more and more.

You don’t have to use amaretto, but I like the combination of chocolate and almonds, so have included it in this recipe.

You need:

• 10 medium egg yolks
• 120g caster sugar
• 300g hazelnut chocolate spread (e.g. Nutella)
• 500ml double cream
• 100g roasted chopped hazelnuts, plus extra to decorate
• 6 tbsp amaretto (almond liqueur)

Method:

1. Put the egg yolks and sugar in a large heatproof bowl and set the bowl over a saucepan of simmering water. Ensure the base of the bowl is not touching the water. Whisk using an electric whisk for about three-five minutes or until the sugar has dissolved and the mixture is pale and thick.
2. Remove from the heat and whisk in the hazelnut chocolate spread. Leave to cool completely.
3. Pour the cream into a large bowl. Lightly whisk using a hand whisk until the cream is thick enough to just hold its shape and form soft peaks (about five minutes).
4. Using a flexible spatula, gently fold the whipped cream into the cooled hazelnut mixture in three stages. Fold in the hazelnuts and amaretto.
5. Spoon the mixture into a one litre shallow, rigid freezer-proof container. Cover and freeze for at least six hours or until set, preferably overnight.
6. About ten minutes before you are ready to serve, remove the ice cream from the freezer. Top each serving with chopped hazelnuts.

Flourless chocolate cake with mascarpone cream

Serves eight

YOU don’t need to be gluten-free to love this flourless chocolate cake. It has a wonderful rich, chocolatey flavour and a dense, fudgy texture, making it more of a dessert than a cake.

My wife, Jessica, often makes this at home as it’s a winner every time. A dollop of mascarpone cream adds the perfect finishing touch.

You need:

• 100g salted butter, plus extra for greasing
• 300g good-quality dark chocolate (70 per cent cocoa solids)
• 4 large eggs, separated
• 150g icing sugar, sifted
• 80g chopped hazelnuts
• 150g ground almonds
• 4 tbsp amaretto (almond liqueur)

For the mascarpone cream:

• 250g mascarpone cheese, drained
• 1 tbsp icing sugar, sifted
• 2 tsp vanilla extract

Method:

1. Preheat the oven to 180C/gas mark 4. Grease a deep, loose-bottomed round cake tin, 23cm diameter, with butter and line with baking parchment.
2. Break the chocolate into a large heatproof bowl, add the butter and set the bowl over a pan of gently simmering water. The base of the bowl should not touch the water. Leave until just melted. Remove the pan from the heat, stir and leave the chocolate to cool slightly. Alternatively, melt the mixture in the microwave on high in short bursts, stirring in between.
3. Put the egg yolks and icing sugar in another large bowl and whisk using a hand whisk until fluffy and pale.
4. Put the egg whites in a medium bowl and whisk using an electric whisk on full speed until they form stiff peaks.
5. Fold the melted chocolate into the egg-yolk mixture until thoroughly combined. Stir in the hazelnuts, almonds and amaretto. Gently fold in the whites in three batches, using a metal spoon or flexible spatula.
6. Pour the mixture into the prepared tin and spread evenly. Bake for 25 minutes or until risen and shrinking away from the sides of the tin. Leave to cool in the tin for 15 minutes, then turn out on to a serving plate.
7. To make the mascarpone cream, put the mascarpone in a small bowl. Stir in the icing sugar and vanilla until well combined. Serve alongside the cake.

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