Find our recipe for Barley malt powder on Cookidoo®.

Named after ‘pancia’ , the Italian word for stomach, these delicious stuffed dumplings date back to the 18th century where they were a popular snack in Naples. Similar to a calzone but much smaller in shape, panzerotti were originally filled with a mixture of cheese and cooked meat, then deep-fried in lard and eaten hot. Today, this traditional preparation has changed very little. Ours are filled with ricotta cheese and sausage meat and make a moreish appetiser or snack with drinks.

If you cannot buy alkaline water, you can make your own alkaline water by using cooking baking soda. Cook 1 tsp baking soda and 100 g water in boil mode/ 100°C , then cook 2 minutes/100°C/speed 1 and let cool.

Replace pitted Kalamata olives with pitted olives of choice in this recipe.

Instead of discarding cooking liquid from mushrooms, drain over a bowl and reserve for use as stock in a soup.

Pan de sal is traditionally served with a cup of coffee, but is also delicious with butter or Pimento cheese spread, see Cookidoo® for the recipes.

If using only the white part of the leek you will need approximately 10 leeks. If using the white and green parts of the leek you'll need approximately 3 leeks.

Bacon is salty, therefore use salt sparingly or to your taste.

We served our pretzel bites with Taleggio cheese sauce, for dipping. See Cookidoo® for the recipe.

Like pizza, calzone originated in Naples, where they are believed to have been created as a more portable form of pizza that could be eaten without utensils. They are essentially a circle of pizza dough stuffed with fillings then folded in half before being baked in a pizza oven. Fillings vary from meats, cheeses and vegetables, and traditionally do not contain tomato sauce. Instead, a small dish of tomato sauce is served on the side. Our recipe makes calzones with two different fillings. The ingredients can be doubled for either filling to make four calzones the same.

Make in advance method: dough can be made in advance and stored in a refrigerator for up to 2 days. Remove dough from refrigerator and allow it to rise (approx. 1 hr.) before proceeding with the filling.

To test for proofing: place a small ball of dough in a glass of water and when it rises to the top the dough has finished proofing.

Please refer to The Basic Cookbook or Everyday Cookbook for the Vegetable stock paste recipe.

Unbaked shortcrust pastry freezes well. For faster defrosting in the fridge, freeze dough partially rolled out.

To help the dough prove faster, set the bowl with dough over a bowl of warm water until it has doubled in size.

Instead of discarding cooking liquid from mushrooms in step 4 , drain over a bowl and reserve for use as stock in a soup.

Chilli con carne is the undisputable king of comforting dishes. Take your chilli game to the next level by simmering pieces of beef in a rich, chipotle chilli sauce until meltingly tender, then topping with a cheesy polenta cobbler. Baked until hot and bubbling, this is the ultimate winter warmer.

Bacon is salty, therefore use salt sparingly or to taste.