Fresh Tomato Salsa Bruschetta By Paul Bough

Ingredients 500g/1lb2oz ripe, full-flavored tomatoes (such as Sungold or Gardener’s Delight) 2 tbsp extra virgin olive oil 1 medium shallot or small red onion, finely chopped a squeeze of lemon or 1 tbsp white wine vinegar salt and fresh ground black pepper For...

Deep-fried risotto balls By Paul Bough

Ingredients 175g/61⁄4oz mushroom risotto, cooked 50g/13⁄4oz Manchego cheese, grated 100g/31⁄2oz breadcrumbs 600ml/211⁄4fl oz oil, for frying lemon wedges, to garnish Preparation method To make the risotto balls, roll the cooked risotto into balls and put some of the...

Chocolate profiteroles By Paul Bough

Ingredients For the choux pastry 50g/13⁄4oz unsalted butter 60g/2oz plain flour, sifted  2 large free-range eggs, at room temperature, beaten 2 tsp caster sugar For the filling 350ml/12fl oz double cream 1 tbsp icing sugar 1 tsp vanilla extract For the topping...