Tagliatelle with Leeks and Parma Ham, served with Parmigiano-Reggiano cheese shavings and a White Burgundy wine: Bouzeron

Serves 4

For the tagliatelle:

500g of 00 flour

5 eggs

Water

Pinch of salt

For the sauce:

2 large leeks

10 slices of Parma ham

Olive oil

Parmigiano-Reggiano cheese shavings

Salt and pepper

1 garlic clove, crushed

For the Tagliatelle:

Prepare the pasta dough making it very soft and moist. Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands. Cut the dough in two parts. Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin. Repeat the same steps with the other half of the dough. Cut the pasta sheets into approximately 1.5cm strips.

Set the tagliatelle aside, covered with a moist towel if necessary.

Cook tagliatelle in slightly salted boiling water for 2-3 minutes, until it rises to the top of the pan.

For the sauce: Thinly chop leeks and cut the Parma ham into thin strips. Add some olive oil to a pan and fry garlic slightly until cooked. Add the sliced Parma ham strips into the pan and cook until golden. Add the leeks into the pan and season with salt and pepper. Cook until the leeks are soft.

Drain the pasta and add the leek and Parma ham sauce with a drizzle of olive oil and serve with Parmigiano-Reggiano cheese shavings.

Roasted Squid cooked with slices of Parma Ham, served with grilled courgettes and a lemon and olive oil dressing, served with a White Burgundy: Chablis or Saint Véran

Serves 4

4 medium-sized squid, skinned, cleaned and prepared

2 courgettes

8 slices of Parma ham

Olive oil

Fresh rosemary

2 cloves of garlic

1 lemon

Sea salt

Ground black pepper

Preheat the oven to 200c. Score the squid across at 1cm intervals.

To prepare the sauce, drizzle some olive oil, oregano, lemon juice and crushed garlic in a bowl and mix together.

Place the scored squid in a dish and drizzle with some of the olive oil and lemon juice mixture. Thinly slice the courgettes lengthways and parboil them for two mins in boiling salted water, drain in a colander and let them steam dry. Dress them with some olive oil and a pinch of salt. Grill the courgettes until crispy.

Wrap the squid with Parma ham slices and place in the oven for 5-10 minutes until both squid and ham are crispy and golden. Serve the squid wrapped in Parma ham, with courgettes and the remainder of the lemon and olive oil dressing with a chilled glass of white Burgundy.

Hazelnut and Chestnut Torte, sprinkled with chocolate and accompanied with a homemade Vanilla and Raisin Ice Cream, served with a 10-year Tawny Port

Serves 4

For the torte:

115g butter, softened to room temperature, plus extra for tin

60g hazelnuts

60g chestnuts

125g sugar

4 large free-range or organic eggs, separated

Zest of 1 orange

30g plain flour

125g ricotta cheese

Pinch of salt

3 heaped tablespoons jam

50g best-quality cooking

Chocolate, finely grated

For the ice-cream:

400ml double cream

1 vanilla pod

Pared rind of 1 lemon

3 eggs

1.5 egg yolks

116g caster sugar

100g raisins

2 tbsps dark rum

For the Hazelnut and Chestnut Torte:

Preheat the oven to 190°C. Butter a 28cm loose-bottomed flan tin or cheesecake mould, line it with greaseproof paper and place it in the fridge.

Put the hazelnuts and chestnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden.

Allow to cool, then bash the nuts up in a tea towel using a rolling pin, or put in a food processor until the nuts turn to a fine powder.

Beat the butter and sugar together either in the food processor, or in a bowl with a whisk, until pale.

Add the egg yolks one by one, and the orange zest. Sieve in the flour, crumble in the ricotta and stir in the powdered hazelnuts and chestnuts.

In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut and chestnut mixture.

Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. You can check to see that it’s ready by sticking a cocktail stick into the centre of the torte – it should come out clean and not sticky.

Remove from the oven and allow to cool. While it’s cooling, place the jam in a little pan with four tablespoons of water and bring this slowly up to the boil. Brush this over the top of the torte and, when cool, sprinkle with the grated chocolate. Serve with the vanilla and raisin ice-cream.

For the vanilla and raisin ice-cream:

Place the cream in a heavy-based saucepan and heat gently, whisking.

Add the vanilla pod, lemon rind, eggs and egg yolks to the pan and heat until the mixture reaches just below boiling point.

Reduce the heat and cook for 8-10 minutes, whisking the mixture continuously, until thickened.

Stir the sugar, raisins and rum into the cream mixture, set aside and leave to cool.

Strain the cream mixture through a sieve. Slit open the vanilla pod, scoop out the tiny black seeds and stir them into the cream.

Pour the mixture into a shallow freezing container with a lid and freeze overnight until set. Serve the ice cream when required.