Inspired by Borough Market
Prep Chill Cook Serves 20 min 1 hr 20 min 4-6
250g wild mushrooms 40g butter
2 garlic cloves, peeled and finely chopped
12 sage leaves Juice of ½ lemon
For the malfatti 500g ricotta
4 large egg yolks 80g ‘00’ flour
30g picked parsley leaves, finely chopped 60g parmesan, grated Zest of 1 lemon, grated ½ nutmeg, finely grated Fine semolina flour, for dusting
Salt and black pepper First, make the malfatti. Put the ricotta, egg yolks, flour, parsley and 40g parmesan in a bowl. Add the lemon zest, nutmeg, two good pinches each of salt and black pepper, and mix.
Dust a baking tray with semolina flour. Use a teaspoon to scoop up some ricotta mix and another to help you shape it into an oval. Scrape the dumpling on to the semolina and roll it to the other end of the tray. Repeat until you’ve used up all the mixture – you should have around 20 malfatti. Add a dusting of semolina over them, cover and chill in the fridge for an hour.
Wipe the mushrooms with a damp cloth, cut away woody bits at the base and tear large ones so they are a similar size.
Bring a saucepan of salted water to the boil. Drop the malfatti in and cook for two to three minutes (they are done when they float). Remove with a slotted spoon and set aside.
Place a frying pan over a high heat. Add two-thirds of the butter and, when it’s frothing, add the mushrooms, garlic, sage and a pinch of salt and pepper. When the mushrooms release their juices, add the remaining butter, lemon juice and half a ladle of malfatti cooking water.
Shake the pan, then add the malfatti. Roll them around a bit to warm, then serve with the mushrooms spooned on top and the remaining parmesan. Prep Chill Cook Serves 45 min 2 hr 30 min 45 min 6-8
For the pastry
375g plain flour 225g cold unsalted butter, cubed
80g cold Lincolnshire poacher cheese, cubed
A pinch of salt
3 tbsp fridge-cold water 1 tbsp cider vinegar 3 tbsp caster sugar Whole milk, for brushing
For the filling
Juice of 1 lemon 1.2kg bramley apples 3 tbsp caster sugar, plus extra for sprinkling
Cream, to serve You will need a 22–23cm pie dish. Put the flour, butter, cheese and salt in a food processor, and pulse until it resembles breadcrumbs. Add the water and cider vinegar, and pulse again until the pastry comes together. Divide into two, one piece slightly bigger than the other, and squash each into a disc. Wrap and refrigerate for two hours.
Unwrap and roll the larger disc between greaseproof paper until it can line the dish with a 1–2cm overhang. Repeat with the second disc and chill both pastry sheets for 30 minutes.
Put the lemon juice in a mixing bowl. Peel and chop the apples, and add to the lemon juice. Sprinkle over the sugar, then transfer half the apples and the cloves to a heavy-based saucepan. Stew on a low heat for 15–20 minutes, until soft. Pick out the cloves, then mix back with the uncooked apples.
Heat the oven to 200C/390F/gas 6. Line the dish with the larger pastry sheet. Fill with the apples, then brush the edges with milk. Lay the second pastry sheet over the top, pushing the edges together. Cut three small holes in the top with a knife. Brush with milk, then bake for 30 minutes. Remove and brush with milk again, and sprinkle with sugar. Bake for 15 minutes, until golden. Remove, and cool for five minutes. Serve with cream.