Spring and Summer are nearly here! Brighten up your winter blues with some recipes that will warm you up on those crisp, sunny mornings but won’t weigh you down as you enjoy the lighter feel of the season.

Soups, salads, risottos – all are guaranteed to get you in the mood for food, and are a wonderful opportunity to experiment with the new produce of the season, being almost endlessly versatile.

Risotto, by Ursula Ferrigno	Blended Soups, by Elsa Petersen -Schepelern	Salads, by Elsa Petersen -Schepelern

Risotto with Olives and Red Peppers (Risotto con Olive e Peperoni Rossi)

A robust risotto, rich with Mediterranean flavours. Use olives which have been pitted and marinated with herbs and garlic, available from Italian delis. Don’t use the canned variety. Roasting peppers concentrates their flavour by caramelising their natural juices.

Serves 4

Ingredients
2 medium red peppers
900 ml vegetable stock
50g unsalted butter
1 tablespoon olive oil
8 shallots, finely chopped
2 garlic cloves, crushed
275g risotto rice, such as vialone nano, carnolini or Arborio
½ glass white wine, about 75 ml
100g Parmesan cheese, freshly grated
50g black olives, about 10, pitted and coarsely chopped
a handful of fresh flat leaf parsley, coarsely chopped, plus extra to serve
sea salt and freshly ground black pepper

Method
1. Roast the peppers in a preheated oven at 200°C (400°F) Gas 6 for 15-20 minutes, until blistered and charred. Seal in a plastic bag for 10 minutes, then scrape off the skin. Cut the peppers in half and remove and discard the seeds. Cut the flesh into squares. Set aside.
2. Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
3. Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and mix well.
4. Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
5. Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absorbed and the rice is tender but still firm (al dente), about 18-20 minutes. Reserve the last ladle of stock.
6. Add the reserved stock and roasted peppers, the Parmesan, olives, parsley, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
7. Spoon into warmed bowls, sprinkle with chopped parsley and serve immediately.

*Taken from Risotto, by Ursula Ferrigno*

Valentine’s Day may only last for 24 hours, but its celebration should last all year round! So indulge yourself…

Pamper your loved one with a sumptuous meal – pasta is a good idea for something quick, easy and simple. Team it with chocolate fondue, plus plenty of red wine and candles for a night to remember!

Pasta, by Silvana Franco	Chocolate, by Linda Collister	Red Wine, by Jonathon Ray	Candle Details, by Emily Chalmers

Chocolate fondue

Makes 500ml

Ingredients
6oz/175g bittersweet chocolate, chopped
4oz/125g milk chocolate, chopped
175ml whipping cream
2 tablespoons amaretto, brandy or rum

Method
1. Place all the chocolate in the fondue pot (if you don’t have a fondue set, you can use a small saucepan or a bowl place over a pan of boiling water instead)
2. In a separate saucepan, heat the cream until boiling. Pour it over the chocolate and whisk until melted in.
3. Whisk in the amaretto, brandy or rum.

Use strawberries, other fruits, or cubes of cake to dip into the fondue mixture for a truly sensual treat.