The sgroppino

An Aperol spritz sings of sun-dappled days and balmy evenings. Try these tipsy puds that capture the vivid flavour of the bittersweet cocktail

WHEN LIFE GIVES FOOD WRITER LETITIA CLARK LEMONS, SHE MAKES MORE THAN JUST LEMONADE. FROM HER SUNNY SARDINIAN KITCHEN, HER RECIPES ARE A CITRUSSY TAKE ON EASY, ELEGANT ENTERTAINING

Refresh a classic mojito with a splash of zesty limoncello. Serve this refreshing drink in tall glasses garnished with mint. SERVES 2 PREP 5 mins EASY V 1 lemon, juiced1 tbsp golden caster sugarsmall

Burrata cheese is a variation of classic mozzarella that is stuffed with a filling made of cream and small curds of mozzarella, reminiscent of soft butter, burro in Italian, hence ‘burrata’. Enjoy the

Crisp and creamy, sweet and fruity, this low-cal pud has it all! SERVES 6 YOU WILL NEED 300ml light double cream 250g Greek-style yogurt 1tsp vanilla bean paste or vanilla extract 1tsp icing sugar 75g

When I talk about a dish as a Ôcarbonara’, I mean the method of creating a creamy pasta sauce with eggs that are cooked just enough to emulsify and thicken, but not so much as to become scrambled or s