Pappa al pomodoro
This is actually based on a Jamie Oliver recipe but is the tastiest Lois has found for this traditional Tuscan soup. We serve it warm in delicate ceramic spoons, so…
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Salmon with a pistacchio crust
One of the marvellous things about this dish is that it’s almost impossible to overcook the salmon – the crust seems to keep the flesh so succulent. And for those…
Amaretto mousse ice-cream
Lois likes making this ice cream because it is a cinch (in that you don’t need an ice cream maker or the patience of a saint), it tastes fantastic and…
Gorgonzola soufflées
Lois serves these twice-baked soufflés on our creative courses, to universal acclaim. They are an ‘Italianised’ version of a Delia Smith recipe (Delia uses Roquefort instead of Gorgonzola), tasting delicately…