Osso Bucco

Classic Osso Bucco (my way). What more can you say? I love serving it with the gremolata pasta as I feel it brings a freshness to what is a very rich dish. The lemon is the absolute key for me and the addition of bacon is in no way classic, but I tend to add a little bacon or a few lardons to most stews as I feel it just makes them that much more delicious, people might also scoff at my use of a whole bottle of wine, but I think it's just perfect.

Ricotta Gnocchi with Pesto Cream

The Sasko Flour folks asked me to come up with a new range of exciting recipes and I'm seriously in love with the first one: Ricotta Gnocchi. It's better known as 'cheats gnocchi' because is pretty damn easy - you don't have to worry about getting a sticky or gloopy consistency in the same way you do when making potato gnocchi, in fact there's no really in it risk at all.

Yum yum...