Some of our favourites recipes for you


500g Ricotta
2-3 tbsp honey (saffron honey for an extra touch of luxury)

Orange zest finely chopped

Tiny pinch of saffron (optional)


Drain ricotta in colander over a bowl to eliminate excess liquid.
Beat the ricotta with honey and finely chopped orange zest (be careful to use only the zest not the white pith,which is very bitter) in a large chilled bowl until smooth and thick.
Do not overwhip.
Chill mixture, covered, in fridge until ready to serve.
Wonderful spooned onto caramel/spun sugar wafers or baskets but you can serve in any kind of pretty single portion serving dishes.

Garnish with orange slices or pieces. Sprinkle on a very tiny pinch of saffron (optional).


1 -3 yellow sweet (bell) peppers

1-2 Cloves of garlic


Balsamic Vinegar

Extra-virgin olive oil

Salt & pepper

Sprig of fresh basil or a bay leaf (depending on the season)


Cut the peppers in slices, removing all white parts and seeds, and then into bite sized pieces,

Put the whole garlic clove (papery skin removed!) and a sprig of herbs if desired into a large frying pan with 2-3 tbsps olive oil, add chopped peppers, sprinkle on 1 tbsp sugar, 2 tsps balsamic vinegar, salt and pepper to taste, then cook over a high heat for a few minutes until the vinegar evaporates, reduce the heat, cover and cook over a medium-low heat until the peppers are completely cooked (add a cup of water to help cooking along) and a caramelized sauce has formed (about 20 mins)...the garlic cloves should now be soft and sweet and easy to crush into the sauce.

Can be served as a side dish but very good on Bruschetta (delicious even the next day if you have any left over!)



Bunch of fresh asparagus

Pinch Saffron Stems

Extra virgin olive oil and knob of butter

One shallot or small mild onion



Pecorino cheese (broken into small pieces or grated)

Fresh thyme



First crumble the saffron stems into an inch of boiling water in a cup or glass and leave to infuse for 20-30 minutes.

Meanwhile clean asparagus and slice the stems into small rings, putting the tips aside.

Place oil and butter gently in a large heavy based frying pan, then put in the shallot or onion (chopped very fine), together with a sprig of thyme and fry over a low heat until translucent but not browned, then add the rings of asparagus to the pan. Season lightly and let them stew gently in the butter and oil until they are soft and tender (again don't let them brown). Add good swig of the saffron liquid and the asparagus tips and continue cooking until tender crisp.

Stir in pecorino cheese and allow to melt (we like to use small pieces of fresh pecorino but you can add grated mature pecorino or parmigiano if you prefer).

Meanwhile cook the tagliatelle in boiling salted water for three minutes, drain and sauté in the pan with the vegetables, adding the rest of the saffron liquid at the last minute.(Remember you can use a little of the starchy foam from the pasta water to thin out the sauce as necessary