An impressive dish to serve as a starter for 4 or as a main course for 2.

Heat 2 teaspoons of olive oil in a pan and add 2 cups of sliced leeks and saute on a low heat for 3 minutes. Then add 2 cups of sliced fresh mushrooms ( any will do but we prefer to use a mix of Porcini, Chanterelle, Shiitake & Oyster) and saute for a further 8 minutes. Add 1/4 cup of brandy, 1/4 cup of chicken broth and increase heat for a further minute. Take off the heat and add 3 tablespoons of sour cream, 1 tablespoon of freshly chopped parsley, salt & black pepper and leave to settle.

Meanwhile, in a separate pan heat 2 teaspoons of olive oil on a medium heat and sear the scallops for 2 minutes each side. Dish the vegetables on to a serving plate and lay the scallops on top. Delicious served with a crisp green salad and glass of Verdiccio.

The classic Italian starter created at Harry’s Bar in Venice in the 1950’s and named after the Venetian artist Carpaccio. This dish can be made with any good quality fresh meat or fish.

Wrap your beef fillet in cling film and put in the fridge for 30 minutes. Take out and cut into slices of about ½ cm thick. Lay out slices, cover with clingfilm and gently hammer the meat until enlarged and tenderised.

Assemble the slices onto a serving plate and drizzle with extra virgin olive oil, salt, black pepper & lemon juice and leave to “cook” for 3 minutes.

Arrange the sliced celery hearts on top to give it a contrasting crisp and fresh taste. Serve with bread or focaccia, preferably homemade and a glass of Merlot.