dorian vonna- michell

Serves 2-4 people
 

Ingredients:
175ml Rosé Frizzante
1 tbsp of vanilla sugar
200g Mixed summer berries
250g Fresh Tom’s Ricotta
2 tsps of Seggiano chestnut honey
Juice and zest of ½ a lemon
1 packet of Sapori Del Lagonero,
Cantucci al MirtilloServes 2-4 people

Recipe:  Nick Horwood
Photographer:  Dorian Vonna-Michell

Kastehelmi plate by available from Shannon

Wine recommendation:
The rest of the bottle, of course! Rosé Frizzante - £13.95

1. Macerate the berries in a bowl with the wine and vanilla sugar. Stir until the sugar has dissolved.
Cover and place in fridge for 1 hour until chilled.

2. Place the ricotta in a mixing bowl. Add the honey, zest and lemon juice. Beat until smooth. Keep in fridge until ready to serve.

3.Take the fruit mix out of the fridge and strain off the liquid into a separate bowl. Line the base of the glasses with Cantucci, which have been dipped in the reserved liquid until soft. Add the Ricotta mix and on top of the soaked biscuits, forming the next layer.

Serves 2-4

Ingredients:
1x Piccante chorizo hoop, chopped
1x pack of Haloumi cheese, cut into bite-size pieces
1x whole garlic clove, peeled
1x100g bag of mixed baby leaves
6 Seggiano Lava-roasted artichoke hearts, cut into quarters
A handful of mint and parsley, roughly chopped
Juice of ½ a lemon
A handful of capers
1x fresh chilli, chopped  
(optional)

1. Heat the frying pan to high. Fry the garlic clove in a little olive oil until golden and remove from pan.
2. Throw in the chorizo. Once the chorizo begins to crisp add the chilli and halloumi.
3. Fry the halloumi until golden and add in capers. Take off the heat and mix in the parsley and mint.
4. Place the mixed leaves, lemon juice and artichokes in a bowl and add the warm ingredients. Toss the mix so that all leaves are coated.
5. To finish serve with crusty bread and a crisp white wine. 1. Heat the frying pan to high. Fry the garlic clove in a little olive oil until golden and remove from pan.

Wine recommendation:
Domaine de Lauriers,