Taste of tuscany

Torta salata, or savoury pie, is a mainstay for on-the-go eating in bars in Tuscany and is also served in slices as an aperitivo or as a starter for dinner. I love it as it’s stuffed with aromatic gre

If you are able to serve this in a glass dish then all the better, because part of the magic of a trifle is to see and enjoy all the different layers. This Anglo-Italian variation on the theme of trif

MAKES 16-20 pieces PREP 20 mins plus 3 hrs chilling COOK 8 mins EASY 50g butter, plus extra for the tin400g blonde white chocolate (or use500g regular white chocolate),broken into pieces100g white cho

Roast goose, sticky sprouts, gingerbread trifle – Skye McAlpine’s festive recipes are truly scrumptious

This inspired menu takes comforting rustic flavours and transforms them into celebratory festive dishes to savour and share

Ingredients (Makes 30) 50 g hazelnuts 175 g plain cake (such as Madeira) 75 g dark chocolate, broken into pieces 2 tbs rum To decorate: 200 g dark chocolate, broken into pieces Chocolate vermicelli, f