Nick Camilleri Preziosi and Alex Mattei
16 features / 89 recipes:
- A light summer lunch
- A work-day supper
- Boxing Day brunch
- Candy for grown-ups
- Cooking with kids
- Easter Sunday Lunch
- Fine ways to cook great meat
- Fresh from Chile
- How to make sushi
- Land Rover picnic
- Long and lazy Sunday lunch
- Making your own pizza
- Nick and Alex cook Australian
- Party canapés
- Sunday brunch
- The first of the summer barbecues
- Apple and calvados trifle
- Asian-style prawn cocktail
- Basic sushi recipe
- Beef in stout with herb dumplings
- Beetroot and horseradish salmon
- Bistecca Fiorentina
- Broad bean, pancetta, pea and garlic purée on bruschetta
- Carpaccio of beef with anchoiade sauce
- Celery barquettes with walnuts
- Cherry tomato, speck and buffalo mozzarella pizza
- Cherry-tomato, gbejna and fresh garlic pizza
- Chocolate truffles
- Ciabatta with grilled vegetables, rocket and hummus
- Cinnamon and berry scones
- Cold broad bean soup
- Colourful meringue bites
- Coppa cups with orange, date, oregano and peanut
- Crunchy
- Dark chocolate and olive oil ice lollies
- Dates wrapped in bacon, stuffed with Parmesan
- Double choc-chip cookies
- Empanadas Pino
- Eskimo bananas
- Farfalle with rocket and sun-dried tomato pesto
- Filo cups with lemon crème fraîche and asparagus tips
- Filo cups with peppers, feta and mint
- Four cheeses and sage pizza
- Frittata with fennel, Parma ham, rocket and dolce latte
- Garlic and chilli oil
- Garlic, lemon and rosemary oil
- Ginger and coriander clams
- Greek yoghurt, granola and berry compôte
- Hand-rolled prawn and avocado cones
- Homemade burgers
- Homemade chicken nuggets
- Homemade lemonade
- Leg of fresh Scottish lamb baked in hay
- Limoncello panna cotta with tangerine and sparkling wine jelly
- Linguine with cherry tomatoes, sea urchin roe and bottarga (tuna roe)
- Macadamia beef on fennel
- Meringues with whipped cream and mixed berries
- Mixed berry compôte
- Mixed leaf caeser salad
- Mulled wine
- Mussels with Benedictine
- Mustard and rosemary crusted rack of lamb
- Mustard dill sauce
- Nigiri (rice and fish)
- Pancakes, pancetta and maple syrup
- Parma ham, Parmesan and rocket wraps
- Parsnips Dauphinoise
- Passion fruit and coconut ice-cream lollies
- Passion-fruit cheesecake
- Passion-fruit jujubes
- Pea, mint and bacon soup shots
- Peach and spearmint sorbet in Sambuca and fennel baskets
- Pears in red wine (peras in vino tinto)
- Pig candy
- Piri piri chicken with rocket, Parmesan and pine nuts
- Piri piri prawns
- Piri piri sauce
- Pistachio and coconut truffles
- Pizza bianco
- Pizza dough
- Posh ‘ftira, bajd u bacon’
- Potato wedges
- Pumpkin, taleggio and rocket pizza topping
- Raspberry pops
- Red pepper and caramelised pineapple
- Ricotta and limoncello cake
- Roasted French-trimmed lamb with orange, garlic and rosemary rub
- Rocket and sun-dried tomato pesto
- Rocket and sun-dried tomato pesto rice salad
- Rosemary cheese sticks wrapped in Parma ham and basil
- Saddle of lamb stuffed with mint and pine-nut pesto
- Sashimi (raw fish)
- Scotch eggs
- Shrimps agro dolce
- Sophisticated snickers
- Spicy pizza
- Spicy pork scratchings
- Strawberry ice-lollies
- Swordfish ceviche
- Terrine of venison with cranberry and orange
- Traditional pork pie
- Tuna and cucumber nori rolls
- Watermelon, feta and mint skewers
- Yoghurt, date, walnut and mint smoothie
- Żeppoli for St Joseph's day