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Photography by Mark O’Meara Ingredients (serves 4) 1 x 440g bought pizza base with tomato paste 5 bocconcini, thickly sliced 80g (1/2 cup) pitted black olives 80g baby rocket leaves 30g (1/3 cup) shaved parmesan 7 thin slices prosciutto, torn in half Method Preheat oven to 250°C. Place an oven shelf in the lowest position. [...]
Photography by Scott Hawkins Ingredients (serves 4) 8 (120g) thin slices prosciutto 8 (80g each) veal scaloppine 12 (120g) cherry bocconcini, drained, patted dry with paper towel 8 bay leaves, soaked in boiling water for 5 minutes 2 tbs olive oil 20g butter 175g baby green beans, trimmed 200g Italian flat (Roman) beans, trimmed, halved [...]
Photography by Ben Dearnley Ingredients (serves 12) 415g (2 3/4 cup) plain flour 100g (1/2 cup) caster sugar 1 tbs finely grated lemon rind 1 1/2 tsp baking powder Pinch of salt 180g chilled butter, chopped 1 egg 1 egg yolk 1/2 tsp vanilla extract 320g (1 cup) blackberry jam Pure icing sugar, to dust [...]
Photography by Steve Brown Ingredients (serves 6) 2 x 400g cans cherry tomatoes* or crushed tomatoes 100g unsalted butter 100g (2/3 cup) plain flour 1L (4 cups) full-fat milk Good pinch of ground nutmeg 1/2 cup good-quality pesto 300g fresh lasagne sheets 300g fresh buffalo mozzarella* or bocconcini, thinly sliced 200g grated parmesan 8 vine-ripened [...]