1: Choco passion – made in Italy
Looking more like the rusty contents of a tool box, but with the crisp, crack of superior chocolate – a winning combo that screams, ‘Christmas pressie for dad sorted!’ A small spanner costs £2.99. www.chocopassionuk.com
2: Pig in the middle
The ‘Mediterranean plait’ sitting next to an ‘All day breakfast’ sausage roll at the Pig in the middle stand was enough to send my Britalian radar into overdrive. A fab savoury stand – great for balancing out the sugar high!
3: Sweet as sugar cakes
I fell totally head-over-heels for the Sweet as sugar cakes business cards – especially as there was one with a cakey-version of my favourite fictional Italian stallion (!), Rocky Balboa. With a Rocky-themed hen night to my name, I’m now thinking my wedding cake could have been very different if I’d seen this a couple of years ago! Probably lucky I didn’t.
Coffee machine mania
So we’ve finally given in and bought a Magimix Nespresso machine but I wasn’t bargaining on along with the deal of £120 for the machine, 16 pods and a milk frother I would also get an obsession with coffee machines in general!
A must-see for…erm…other coffee machine lovers is the coffee machine at Cafe Vergnano 1882 on the Southbank. It looks like the Ferrari of coffee machines. I couldn’t stop taking pictures of it. A stylish coffee bar with a wonderfully welcoming atmosphere. And the coffee ain’t bad either! Well worth a visit.
Pork loin make-over: Pork valdostana
Always up for a double whammy of pork – this recipe of pork loin wrapped in Parma ham, served with English garden runner beans (fresh from the freezer from Mummy ‘E’s’ summer crop) topped-off this Britalian feast.
Prep: 20 mins
Cook: 20-25 mins
1kg new potatoes, quartered
4 x 225g pork loins
8 slices Parma ham
Handful rosemary sprigs
4 thin slices of fontina cheese or Brie
2 tbsp seasoned plain flour
2 tbsp extra virgin olive oil
6 tbsp red wine
Runner beans, trimmed, sliced on the diagonal and steamed
1 Preheat the oven to 220’C, 200’C fan, gas 7. Par-boil the potatoes for 7 mins until softened, drain and set aside. Meanwhile trim the loins of most of that fat. Flatten the meat slightly with a rolling pin.
2 Place 2 pieces of Parma ham, slightly over-lapping on a work-surface or chopping board. Top with a small sprig of rosemary and a piece of fontina cheese or Brie. Place the chop on top and wrap the the Parma ham around the pork loin. Repeat with the remaining loins. Pick the the leaves from the remaining rosemary and set aside.
3 Dust the pork loins in the seasoned flour. Heat the butter and oil in a frying pan. Put the loins in the butter, cheese-side down and cook for 1 min. Turn over and cook for a further 2 mins, until browned.
4 Pour the red wine over the loins and bring to the boil. Transfer the contents of the pan to a small baking dish and cook in the oven for 15-20 mins until the pork is cooked through.
5 Ten mins before the end of cooking time shallow fry the potatoes with the reserved rosemary leaves until the potatoes are crisp, golden and cooked through. Serve with the steamed runner beans and the pork with the juices spooned over the top.