Frangipane Tarts

There's something about the scent of frangipane which has haunted me for decades. We have relatives on the French side of the Swiss-France border, and on our very first visit, we had a plum and frangipane tart. The memory has stuck with me for twenty years - served at room temperature - the tart was luscious, creamy, delicately scented - just adorable.

Fettuccini with lardons and chestnuts...

I came across this great little recipe by Angela Hartnett, in the Guardian...  Angela comes form an Italian family, and often talks about the dishes she learnt at her Nonna's side...  As well as running Murano's, she is working with Luke Holder, Head Chef at Limewood Hotel on a new venture showcasing New Forest produce.