A tart topped with lattice pastry (see left) looks very professional but is simple to make.

Preparation: 20 mins
Chilling: 1 hour
Cooking: 35-40 mins
Serves 8

INGREDIENTS
Pastry
250g plain flour, sifted
1 tsp salt
1 egg yolk
50g butter, unsalted, cubed
90ml water

Egg wash
1 egg yolk
1 tsp sugar
pinch of salt

Filling
250g ricotta cheese, drained
250g spinach

Make the strawberries the day before to infuse.

Preparation: 20 mins
Cooking: 30 mins, plus chilling
Serves: 4-6

Ingredients
235g cold plain yogurt
120g caster sugar
Seeds scraped from ¼ vanilla pod
1 tsp powdered kosher gelatine
100g cold milk
3 egg whites
1 tsp lemon zest
1 tsp lemon juice
For the strawberries:
200g caster sugar
200ml red wine

If you haven’t tried oak roast tomatoes yet, I recommend them. They are often sold in farmers’ markets. They have a smoky flavour and add an interesting flair to a dish. Sun blushed or sun dried tomatoes also work well. I like to dress the salad with extra-virgin olive oil and balsamic vinegar, but you can also go the French way and use vinaigrette instead.

Preparation: 10 mins

This is my desert island dish — translated as Jewish-style artichokes — the most renowned traditional Roman Jewish recipe. Use artichokes. which are tender and with as little hair inside as possible.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4

Ingredients:
4 fresh artichokes
1-1.5l Sunflower oil
2 lemons, quartered

Method:

Ideally use ripe fruit for this dish. As peaches are not yet really in season you may prefer to use plums.

Preparation time: 30 minutes
Cooking time: 15 minutes
Makes: 10

Ingredients
Crêpe:
50g butter, melted and cooled
300ml milk
2 eggs
130g plain flour
3 tbsp sugar
1 tsp vanilla extract
Oil for frying

Peaches:
3 tbsp sugar
30g butter

Preparation time: 1 hour, plus infusion time
Cooking time: pastry 25 minutes; filling 20 minutes
Serves: 8

INGREDIENTS
Pastry case:
250g plain flour
100g icing sugar
35g ground almonds
125g unsalted butter, plus more for greasing
1 egg; and for glazing, 1 yolk
Filling:
400g 70 per cent dark chocolate, roughly chopped
350ml double cream
3/4 tsp chilli flakes
150ml milk

Ask your butcher for a whole piece of brisket already cooked and smoked

Preparation time: 25 minutes, plus soaking time
Cooking time: 90 minutes
Serves 6-8

Ingredients
2 kg whole piece ready-cooked smoked brisket
For the glaze:
85ml honey
65g brown sugar
75g tomato sauce
1 tbsp red wine vinegar
RED CABBAGE RELISH
1 red cabbage, finely shredded

This is a great side dish to a fish meal or as part of mixed antipasti. I like to use red onions as they are sweet and give a touch of colour but white onions can be used instead. The dish is easy to make and very tasty.

Preparation time: 10 mins
Cooking time: 1 hour
Serves 4-6 as side dish or
antipasti

Ingredients
3 large red onions
3 fennel bulbs

Preparation time: 40 minutes plus chilling time
Serves 6-8

INGREDIENTS
150g digestive or petit beurre biscuits
100g melted butter
225g cream cheese, at room temperature.
70g caster sugar
2 tbsp lemon juice (preferably from fresh lemons)
180ml whipped cream
Fruit for decoration: strawberries, blueberries, or any other preferred fruit.

Method
For the base:

If you’re planning ahead, make the potato filling the day before and refrigerate.
Makes 24

Ingredients
For the dough:
500g strong white bread flour
1 tbsp dried yeast
1 tbsp honey
225ml warm milk (or water)
4 tbsp light olive oil or melted butter
2 large free-range eggs
1 tsp salt
sesame or poppy seeds, to sprinkle

For the potato filling:
4 large potatoes, scrubbed