2 egg yolks
5 ounces Parmesan cheese, plus extra for serving
zest and juice of 2 lemons
a small bunch of fresh basil
1 pound fresh lasagne sheets, thawed if frozen
8 slices pancetta
1 clove garlic
1 tablespoon fennel seeds
1 x 5-ounce package prewashed arugula and/or watrecress
a small bunch of fresh mint
a small bunch of fresh tarragon
a large handful of red, green, or mixed grapes
2 tablespoons balsamic vinegar
1/2 lemon
olive oil
extra virgin olive oil
sea salt & black pepper
4 individual ready-to-use pie shells (or 1 x 9-inch ready-made shell)
4 soup spoons raspberry jam
1 x 15-ounce can pear halves in natural juice
optional: 2 sprigs of fresh lemon thyme
1/2 cup superfine sugar
2 egg whites
1 teaspoon vanilla paste or extract
1 pint good-quality vanilla ice cream, to serve