Great British Food Christmas 2024

Recipes extracted from Speedy Weeknight Meals by Jon Watts, published by Bloomsbury. Photography by Jonathan Gregson Gnocchi Cacio e Pepe Cacio e pepe translates to ‘cheese and pepper’ and that is exactlywhat this irresistible dish is. Traditionally, pecorino is used, a hard sheep’smilk cheese similar to Parmesanwhich is easy to find inUK supermarkets. This is perfect when youwant a great Italian- inspiredmeal in 15minutes. Serves: 2 Prepare: 5minutes Cook: 10minutes 400g gnocchi 40g unsalted butter 40g finely grated pecorino cheese, plus more to serve (optional) 10g parsley leaves, chopped Salt 1 tsp coarsely ground black pepper 1. Cook the gnocchi in plenty of salted water, according to the packet instructions. Drain, but reserve some of the cooking water. 2. Meanwhile, melt the butter in a frying pan over a medium heat. Once it starts foaming, add the black pepper and cook for a minute, until fragrant. 3. Add about 40ml of the gnocchi cooking water to the pan and stir until the sauce has emulsified. 4. Add the drained gnocchi to the pan along with the grated pecorino. Toss until the cheese has melted and you have a smooth, glossy sauce. If it needs loosening up, add a little more of the reserved cooking water. Sprinkle in the chopped parsley and mix well. 5. Divide between 2 warmed bowls and finish with more grated cheese, if you like. “Even though I’mnot a fan of coffee, I LOVE this tiramisu: the orange and lemon freshen and complement it so well” ZestyTiramisu The ultimate Italian trifle with a twist. Even though I’mnot a fan of coffee, I LOVE this tiramisu: the orange and lemon freshen and complement it so well. It is a simplified version because the sometimes-tricky traditional Italian cream filling has been substituted bymy very stable adaptation. Thismeans that even novice cooks don’t have anything to worry about here. Serves: 8 Prepare: 30minutes For the coffee soak: 3 tbsp instant coffee granules 2 tbsp golden caster sugar 300ml boilingwater 4 tbsp Kahlua or other coffee liqueur (optional) For the tiramisu: 500gmascarpone or creamcheese 300ml double cream 120g golden caster sugar Finely grated zest and juice of 2 oranges, plusmore zest to serve Finely grated zest and juice of 2 lemons 300g sponge fingers 2 tbsp cocoa powder 1. Prepare the coffee soak. Put the coffee granules into a jug or bowl. Pour in the measured boiling water and stir until the coffee and sugar dissolve, then set aside to cool down. Once it’s cool, pour the coffee liqueur in, if using, then mix. 2. Put the mascarpone or cream cheese in a large mixing bowl with the cream, sugar and the orange and lemon zest and juice. Use a whisk to beat until smooth. Use a tablespoon to take out 8 spoons of the cream and set aside, to serve with the finished dish. 3. Get a large dish, measuring around 30cm x 20cm. Dip half the sponge fingers one at a time in the coffee soak for about 5 seconds, arranging them in the dish in a single layer as they are done. 4. Spoon in half the mascarpone cream and spread it evenly over the sponge fingers. 5. Now repeat with another layer of coffee-soaked sponge fingers, followed by the remaining mascarpone cream. 6. Cover the tiramisu and put it in the fridge until you are ready to serve. Before serving, dust the cocoa powder liberally all over. 7. Grate some orange zest over the tiramisu, then serve it with a bowl of the reserved cream on the side. Garofalo Potato Gnocchi, £2.85 ocado.com Shopping Basket RECI PES | JON WATTS 77 greatbr i t i shfoodawards.com