Bill’s Italian Food. Bill Granger

together the mint, garlic and 2 tablespoons olive oil. Set aside.

      Preheat the grill to high. Place the slices of bread on a baking sheet and lightly drizzle with olive oil. Grill on both sides until toasted and golden. Remove and set aside. Place the prosciutto in a single layer on the baking sheet and grill for 5 minutes, until crisp.

      Halve the artichokes and divide them between the toasted bread slices. Top with the crispy prosciutto and the mint and garlic to serve.

      TALEGGIO AND SPECK BRUSCHETTE

      MAKES 4

      4 slices crusty bread

      olive oil, for drizzling

      220g taleggio cheese, sliced

      8 slices speck

      Preheat the grill to high. Place the slices of bread on a baking sheet and lightly drizzle with olive oil. Grill on both sides until toasted and golden.

      Top with the taleggio and speck and add a good grinding of black pepper to serve.

      MOZZARELLA, FENNEL AND LEMON BRUSCHETTE

      MAKES 4

      2 teaspoons fennel seeds

      4 slices crusty bread

      olive oil, for drizzling

      250g mozzarella cheese, torn

      zest ½ lemon

      Toast the fennel seeds in a dry pan, until they start to release their aroma.

      Preheat the grill to high. Place the slices of bread on a baking sheet and lightly drizzle with olive oil. Grill on both sides until toasted and golden.

      Top the toasts with mozzarella and scatter with the fennel seeds, lemon zest and a drizzle of olive oil. Season with sea salt and serve.

      SPAGHETTI AND HERB FRITTATA

      What a great ‘next day dinner’ for using up cooked pasta. I’ve resolved never again to leave a silly quarter-full bag of pasta in the cupboard ... I’ll cook the whole packet and make this with the leftovers.

      SERVES 4

      5 eggs, lightly beaten

      100ml milk

      handful rocket leaves

      handful baby spinach leaves

      2 tablespoons olive oil

      1 large onion, sliced

      ½ teaspoon dried chilli flakes (optional)

      500g cold leftover cooked spaghetti (cooked weight)

      sliced tomatoes dressed with olive oil and marjoram, to serve

      Preheat the grill to high. Combine the egg and milk in a large bowl and season with sea salt and freshly ground black pepper. Stir in the rocket and spinach leaves and set aside.

      Heat the oil in a large non-stick frying pan over medium–high heat. Add the onion and chilli flakes and cook for 8 minutes, until softened and turning golden. Add the pasta and toss, as if stir-frying, until the pasta starts to look lightly toasted. Tip the pasta into the bowl with the eggs and leaves, toss well to combine, then tip the mixture into the pan and quickly level out the pasta.