recipe

Brutti e Buoni are small Italian meringue-like biscuits enriched with chopped hazelnuts and almonds. Perfect with an Espresso, but at this time of year – even better with cream and strawberries! For this recipe we think Vanilla Brutti e Buoni work best, but alternatively you could use the chocolate or cinnamon flavours!

• Serves 2
• 8 Vanilla Brutti e Buoni
• 250ml Double cream
• 1 Vanilla pod, deseeded or 1 tsp of Vanilla bean paste
• 1 small punnet of Strawberries, sliced
• 4 tablespoons of summer fruit compote, buy shop bought to save time

In two small glasses, place one tablespoon of compote in each glass. Lightly whip the double cream along with the vanilla beans until soft peaks form. Gently crush all but one of the Brutti e Buoni into the cream and gently fold through with the remaining compote and most of the sliced strawberries. Spoon half of the cream mixture on top of the compote and top with half of a Brutti e Buoni, fresh sliced strawberries and a sprig of mint.

Ingredients:

- 1 Timsbury Ash Goat Pyramid - keep chilled until the last minute
- Zest and juice of 1 large lime
- 3 large tablespoons of Seggiano Acacia Honey
- A couple of mint leaves, finely chopped
- 1 pack of Toast for Cheese Apricots, Pistachios & Sunflower Seeds

Recipe Nick Horwood
Photographer David Lewis
Origo plate by
available from Shannon

1. In a small pan, warm over a low heat the honey and lime. Stir continuously until
the honey has loosened (do not boil). Take off the heat and stir in the chopped
mint leaves.
2. Set the syrup aside for 1 hour for the flavours to infuse.
3. Bring the Pyramid out of the fridge. Slice the Ash pyramid on to plates  
and arrange with Toast for Cheese Apricots, Pistachios & Sunflower Seeds.
4. Re-warm the syrup and drizzle over the Goats’ cheese.
5. Done! This is the simplest, easiest and most wonderful light dessert recipe ever.
Wine recommendation:
Domaine de la Pigeade - Muscat de Beaumes De Venise 2010

Ingredients:

- 1 pack of all-butter puff pastry sheet 320g
- 200g Fourme d’Ambert Xavier Morin
- 4 slices of Serrano ham
- 2 tbsp of Fallot ‘honey and balsamic vinegar’ mustard
- 1 Ashton Farm free-range organic egg, beaten
- A handful of poppy seeds

Recipe by Nick Horwood

Photographed by David Lewis

1. Pre-heat the oven to 180Co. Line a baking tray with baking parchment.

2. Roll out the puff pastry on a floured surface.

3. Spread the mustard so that it thinly covers the pastry all over.

4. Lay the Serrano ham on top of mustard and crumble the Fourme d’Ambert cheese over it. Fold the pastry in half and press firmly down. Begin to roll the pastry mix slowly but firmly, getting it as thin as possible.

5. Brush with egg on one side and sprinkle with poppy seeds.

6. Slice into 1cm wide strips and then twist, placing them on the baking parchment.

7. Place in oven for 15-20 minutes until pastry is cooked.

8. Whilst warm, cut off any excess cheese.

9. Allow to cool and serve upright in a glass.