The Ivy freshens up as it turns five
Ingredients: 50g basil
Blanch the basil leaves in hot water and refresh in ice water, blend the basil and pass through a sieve.
Ingredients: 25g ripe plum tomatoes, sea salt, 1 clove garlic crushed with a little salt, 1 sprig chopped oregano, freshly ground black pepper, extra virgin olive oil
Preheat the oven to the lowest setting. Slice tomatoes in half horizontally and scoop out seeds. Salt the insides and turn cut side down on a wire cake tray - leave for half an hour, rinse and dry.
Mix crushed garlic with oregano and black pepper. Spread mix over the tomatoes’ cut side. Place them cut side up in a roasting tray, dribble olive oil. Cook in a low oven at 100C for three hours. Once dried chop into small dice.
Ingredients: 100g white onion, 10g olive oil, 20g basil puree, 10g cherry tomato red and yellow, 5g garlic, 1 sprig of rosemary, 250g rice for risotto, 1 litre vegetable stock, 50g parmesan, 25g butter, 5g sea salt, 25g mascarpone.
Place oil in the base of a large saucepan and heat gently. Add onion and gently cook for 6-8 mins until softened. Stir in garlic and rosemary, cook for 1 min more. Add the rice and cook, stirring, for 1 min.
Add the hot stock about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After 20-25 mins, the rice should be creamy and tender, all the stock should be used.
Cover and leave for 1 min, add the basil puree and serve sprinkled with parmesan, mascarpone and butter.
Ingredients: 50g grated parmesan Grate the parmesan finely Put a sheet of greaseproof paper over the back of a baking tray
Using a 2ins circular pastry-cutter, place cutter on top of the paper and sprinkle a teaspoon of cheese inside the cutter to make a complete disk; the edge of the disk must be well covered.
Move the cutter along, repeat the process. Continue until the paper is covered in cheese disks.
Bake at 175C for 8-10 mins until golden brown. Transfer them to a wire rack to cool and crisp. Store in an air-tight container.