Here’s a selection of recipes from our fabulous cookbooks, guaranteed to make your mouth water. Have fun following them, feel free to share them with your friends… and most of all, enjoy eating them!


Cookie Limoncello – from Cookie Cooks

Limoncello, the delicious after-dinner digestif, is really easy to make. In Italy we can buy 95% alcohol specifically to make liqueurs, but this isn’t an option in the UK so just use the strongest vodka you can find. We use our own, unwaxed…

Walnut Pesto – from Cookie Cooks

With their wonderful, almost meaty flavour, walnuts are my favourite nut. I truly think they go well with everything. We have some really productive trees in Italy, and if Domenico hasn’t stripped them to make his walnut liqueur, then…
, , ,

Lemon Curd – from The Parlour Cafe Cookbook

Amazing with our meringues, also good added to granola and yoghurt, spread on a warm scone or simply eaten on its own with a spoon... Ingredients 4 egg yolks 150g caster sugar 60g unsalted butter, cut into 1cm cubes 100ml lemon…
, ,

Jeffery Deaver’s Short Ribs – The Killer Cookbook

Don't you just love bones? I know I do. The shape, the feel… the sound! So much fun. And, guess what? You can also find them in some very tasty recipes. Here is one of my favourites.  Short Ribs Serves 4 Ingredients 1.8 kg beef…
, ,

Craig Robertson’s Human Blood Pudding – The Killer Cookbook

Human Black Pudding with Pan-Fried Scallops and Apple No one who knows me will be remotely surprised that I’ve chosen a recipe with black pudding in it. I love the stuff and have travelled across Europe in search of the perfect plate of pud.…

Squash, Apple and Ginger Soup – from The Parlour Cafe Cookbook

Serves 4 Ingredients 20g butter 1 large onion, finely chopped 2 cloves of garlic, crushed 1/2 teaspoon allspice 5cm piece of ginger, finely grated 1 butternut squash, peeled, de-seeded, and cut into 1cm dice 3 apples, peeled,…