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Chestnut flavours remind Annalisa Barbieri of her dear old dad

Sometimes the bars I’ve rejected are a huge hit. By Annalisa Barbieri

Dame Prue Leith has worked in the food business for over sixty years, but what else is there to know about her?

They are guaranteed to make life just a little bit better, says Annalisa Barbieri

Salt 80g pecorino romano, at room temperature (see step 6) 1 Warm the bowls This is one recipe where I’d go further than strongly recommending you read it through before starting; I absolutely demand it. It all comes together very quickly at the end, and any hesitation will make things a lot harder. Once you’ve done this, put two serving plates or bowls into a low oven to warm up (or fill them with hot water). 2 Toast the peppercorns As the dish’s name suggests, pepper is a key flavouring here, so although you could just use your everyday pepper grinder, I think it’s worth...