This is a super easy recipe and it look nice 😉However it is important that the grissini sticks are long and not broken. Also, choose good quality Italian ham known as Parma ham.

Slice each piece of ham in half and rotate it around the grissini stick. Be careful not to break any.

Sift the flour in a large bowl, add the salt, sugar and yeast and amalgamate together well. Add the milk to the mixture. For best results, make sure the milk is warm, not hot! Knead the pastry dough well enough to get a highly smooth texture, and form into a ball. Place the dough in a bowl and cover with a damp cloth. Leave the bowl in a warm place and allow to rest for around 2 hours or until the dough doubles in size. Sprinkle some flour on a smooth clean surface. Knead the dough again with the palm of your hand and place again In the bowl. Cover again with the damp cloth and place in a warm place until it rises again. The rising process takes less time this time but this step will reduce the taste of the yeast. At this stage you may freeze the focaccia dough in a plastic bag, compressing it as much as possible and place in freezer. The dough will freeze well for up to 3 months. This recipe will produce approx. 800g of dough. Before cooking top up with your favourite toppings.

Heat the oven to a temperature of 1800C, gas number 4. In a bowl, mix well the Irkotta until very creamy. Add the grated cheese, nutmeg, salt and pepper and mix well together. Roughtly cut the cooked spinach leaves and add to the irkotta mixture. Add the beaten eggs and mix. Fill each pasta shell and set aside. Bring 1 large pot to a boil. Cover the sides of all pasta shells with the semolina and very gently add the past shells. The semolina is done in order to prevent the cheese mixture from coming out of the pasta shells. Leave the pasta ‘al dente’, it must not be fully cooked. In a separate oven dish, add the tomato sauce and gently add the pasta shells next to each other making sure the cheese area is looking upwards. Sprinkle the grated cheese, some salt and pepper and let cook for around 20 minutes. Serve hot.

Place the basil, oil, mine nuts, garlic and salt in a food processor. Blizz on high speed. When ingredients are mixed well, place in a bowl. Start adding the cheese a bit by bit. Add the butter and mix. At the end add a spoon of hot water and mix.

Grill the bacon slices and fry the eggs. Toast the bread and spread with the butter or mayonnaise. Top with the lettuce, tomatoes, bacon and eggs.

Season the meat with some salt and papper. In a large pan, add some olive oil and cook the meat from both sides until browned. Remove the meat from the pan and set aside. In the same pan, add the onion, cherry tomatoes, brown sugar and mixed spice. Cook until onion gets lightly brown for a couple of minutes. Add the flour, mushrooms , wine, water, orange rind and season with some salt and pepper. Cook on low flame for another 5 minutes. Place the mixture in a casserole pan, add the meat and keep cooking at a low temperature in oven for around 25 minutes. Serve with some mashed potatoes and steamed vegetables.

Cook the pasta according to packet’s direction. Wash the lettuce, roughly chop and add to the cooked pasta. Add the drained tuna, olives, salt and pepper and mix well. In a separate bowl, mix the Mayonnaise with the yogurt and the fresh basil. Mix until well incorporated. Drizzle on the pasta. Top the past with some mozzarella balls.

Cook the pasta according to packet’s instructions. Wash the spinach leaves and eliminate the hard parts. Place in a large bowl with the cooked pasta. Add half of the grated cheese, the fresh and sundried tomatoes, olive oil and salt and pepper. Mix well together. Top with the remaining grated cheese and serve.