Tutto finisce a tarallucci e vino’

means it all ends with biscuits and wine. Italians often say this at the resolution of disagreements, whether minor kerfuffles, or heated debates. It stems from an old practice in some regions of Italy where legal disputes were concluded with a handshake and a toast of red wine, along with a plate of ring-shaped tarallucci cookies.

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 4

1 tsp SpinneysFOOD Fine Sea Salt

60g SpinneysFOOD Salted Butter

1 tbsp SpinneysFOOD Black Pepper, freshly ground, to taste

450g bucatini

55g SpinneysFOOD Pecorino Romano

1 Fill a large pot halfway with water and season with the salt. Use a little less water than you usually would, as this will concentrate the starch released into the water and help thicken the sauce. 2 Heat the butter in a medium-sized nonstick pan. Add the ground pepper. Sauté until the pepper is fragrant and starts to sizzle. Turn off the heat. 3 Cook the pasta for 1 minute less than package instructions. 4 Add 4 tablespoons of the pasta water to the pan and return to a medium heat. Stir to combine. 5 Using tongs, place the bucatini in the pan and toss to coat. Add another 60-80ml of the pasta water to the pan to reach your desired consistency. 6 Grate in the cheese and serve.

Prep time: 30 minutes (plus chilling time)

Cook time: 40 minutes

Serves: 8

For the vanilla bean custard

1 vanilla pod

600ml SpinneysFOOD Full Fat Milk

4 large egg yolks

150g SpinneysFOOD Extra Fine Caster Sugar

30g SpinneysFOOD All-Purpose Flour

For the shortcrust pastry

1 lemon

140g SpinneysFOOD Salted Butter

250g SpinneysFOOD All-Purpose Flour

½ tsp baking powder

Pinch of SpinneysFOOD Fine Sea Salt

100g SpinneysFOOD Extra Fine Caster Sugar

3 large egg yolks

1 tbsp SpinneysFOOD Bottled Drinking Water

30g pine nuts

To serve SpinneysFOOD Super Fine Icing Sugar, for dusting

1 Using a paring knife, split the vanilla pod lengthways and scrape out the seeds. Reserve the pod. 2 Heat the milk, vanilla pod and seeds together in a medium pot until it just comes to a boil. Remove from the heat to cool slightly. 3 In a medium-sized bowl, whisk the egg yolks and sugar together until light and fluffy. Sieve and fold in the flour. Add in 60ml of the milk to the egg mixture and whisk together. While whisking, slowly pour in the rest of the milk mixture until smooth. Pour the mixture back into the pot and place over a medium heat. Continue whisking until the mixture thickens. Boil for a minute to cook out the flour. 4 Remove from the heat and pour into a clean bowl. Place a sheet of cling film over the surface of the custard to prevent it from forming a skin. Refrigerate to cool completely. 5 Zest the lemon. Cube the butter. 6 In a food processor, combine the flour, lemon zest, baking powder, salt and cubed butter. Pulse until the mixture resembles breadcrumbs. Add the sugar, egg yolks and water and process until the mixture comes together. Remove and cover in cling film. Chill for 30 minutes. 7 Preheat the oven to 180°C, gas mark 4. Place a baking tray in the oven. Grease a 23cm tart tin. 8 Soak the pine nuts in water and set aside. 9 On a lightly dusted surface, roll the dough out to approx. 5mm thickness. Roll the dough over the rolling pin, lift and unroll into the tin. Press the pastry into the base and sides. Patch tears with excess pastry. Trim the edges so that they’re level with the top of the pan. Lightly prick the base of the pastry. Gather the remaining pastry and lightly press back into a ball. Place between two sheets of baking paper and roll out to 5mm thickness.

10 Spoon the custard into the tin and spread to level the filling. 11 Fit the second piece of pastry to fit over the custard and press in the edges to seal and trim off the excess. Brush the top with water and sprinkle the pine nuts over.

12 Bake for approx. 40 minutes or until golden. Allow to cool. 13 Place on a serving plate and dust with the icing sugar. Serve at room temperature or chilled.

Prep time: 20 minutes (plus proofing time)

Cook time: 30 minutes

Serves: 8

680ml lukewarm SpinneysFOOD Bottled Drinking Water

½ tsp active dry yeast

3 tsp brown sugar

600g OO flour

200g rye flour

3 tbsp SpinneysFOOD Fine Sea Salt

120ml SpinneysFOOD Meditteranean Extra Virgin Olive Oil, plus extra for greasing and finishing

1 pear

100g gorgonzola

3 sprigs of SpinneysFOOD Fresh Rosemary

1 In a medium-sized bowl, stir together 600ml of water, yeast and sugar until the sugar dissolves. In a very large bowl, whisk the flours and 1 tablespoon of salt together then add the yeast mixture and 4 tablespoons of olive oil. Stir until just combined then cover and proof overnight until doubled in volume. 2 Spread 2 tablespoons of olive oil in a 40cm x 30cm rimmed baking sheet. 3 Fold the dough onto itself once and then place it in the baking sheet. Drizzle 2 tablespoons of olive oil on the dough then spread and stretch it to fit the baking sheet. Using your fingers, create dimples in the dough. 4 Mix 2 teaspoons of salt and the remaining water together until the salt dissolves, then pour over the dough to fill the dimples. Leave the sheet in a warm place to proof until bubbly. 5 Preheat the oven to 200°C, gas mark 6, with a large baking sheet inside. 6 Thinly slice the pear. 7 Spread the gorgonzola evenly over the dough then arrange the pear slices on top and scatter with the rosemary. 8 Bake for 30 minutes or until golden. Remove the focaccia from the tray and cool on a wire rack.

Prep time: 20 minutes (plus overnight freezing time)

Cook time: 30 minutes

Serves: 6

6 large egg yolks

100g SpinneysFOOD Extra Fine Caster Sugar

2 tbsp SpinneysFOOD Honey

2 tbsp apple cider vinegar

2 tsp water

310ml pouring cream

30 savoiardi biscuits

To serve

150g mixed berries and figs

1 Whisk the egg yolks and caster sugar together in a heatproof bowl set over a medium-sized pot of simmering water until the sugar has dissolved.

2 In a small bowl, combine the honey, apple cider vinegar and water before adding to the egg mixture. Continue whisking for a further 5-10 minutes, or until the mixture has thickened and holds its shape. 3 Whip the cream until soft peaks form and gently fold into the egg mixture.

4 Roughly break up the savoiardi biscuits and fold into the zabaglione. 5 Line a loaf tin with cling film and pour in the mixture. Cover with cling film and freeze overnight. 6 Turn the semifreddo out onto a serving plate and top with the berries and figs. 7 Slice and serve.