“In Italy, lasagne is always made with meat, but I often swap it for romanesco, Roman cauliflower, which I cook beyond the point of doneness,” says Cicolini. “The longer cooking time pushes the romanesco past its natural sweetness and pulls out all these savoury flavours. It’s a complex dish with layered flavours to the salt coming from the anchovies and Parmigiano-Reggiano.”
Chocolate crémeux with caramel recipe - Bring milk, cream, vanilla bean and seeds, and half the sugar to the boil in a saucepan. Meanwhile, whisk yolks with remaining sugar until pale and creamy.
"Pandowdy is an American classic dessert - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the strawberries to bubble up through the gaps," says Curtis Stone.
"No need to turn the oven on for this lush dark chocolate and strawberry tart dessert," says Curtis Stone. "The chocolate crumb crust is filled a silky chocolate custard and topped with strawberries, then all you need to do is chill."
Melbourne restaurant Philippe's blanc-manger dessert is an absolute winner. The secret is spéculoos, French spiced shortcrust biscuits that taste similar to peanut butter.
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