Come Dine With Us (Part 2) - Gennaro Contaldo's Barley and Bean Soup, Deborah Madison's Cherry and Almond Cake

Gennaro Contaldo’s Barley and Bean Soup

David says: ‘Gennaro cooked me this soup when I was feeling particularly blue.. It cheered me up!’

Gennaro Contaldo’s Barley and Bean Soup

Hands-on time 20min, plus overnight soaking. Cooking time about 3hr. Serves 6

·         500 (1lb 2oz) dried borlotti beans, soaked overnight in cold water

·         8tbsp extra virgin olive oil, plus extra to drizzle

·         1 large onion, finely chopped

·         2 garlic cloves, crushed

·         1 celery stick, finely chopped

·         2 small carrots, finely chopped

·         100g (31/2oz) cubes of pancetta

·         1 large potato, finely chopped

·         1 bay leaf

·         3 fresh sage leaves, plus extra, fried, to garnish

·         A few sprigs fresh rosemary and thyme

·         A handful fresh parsley stalks, finely chopped

·         2.5 litres (41/3 pint) vegetable stock

·         200g (7oz) pearl barley

·         Fresh Parmesan cheese, grated, to garnish

1.    Drain soaked borlotti beans. Heat oil in a large pan. Add onion, garlic, celery, carrots and pancetta and cook until soft. Stir in potato and herbs, add drained beans. Pour in stock, bring to boil, then gently simmer for 11/2hr

2.    Rinse pearl barley; add to pan. Simmer for 11/4hr. Check beans and barley are cooked before removing from heat.

3.    Check seasoning, then serve in bowls, garnished with a drizzle of extra virgin olive oil, fried sage leaves and grated Parmesan.

Per serving

588cals, 21g fat (4g saturates), 80g carbs (6g total sugars)

Deborah Madison’s Cherry and Almond Cake

‘Ex Chez Panisse chef Deborah is a love of great produce. She once took me to buy cherries in Santa Fe’s glorious Farmers’ market with which she made this cake- the result is as American as the 4th July!’ says David.

Deborah Madison’s Cherry and Almond Cake

Hands-on time 25min. Cooking time about 40min. Serves 10

·         100g (31/2oz) unsalted butter, soften, plus extra to grease.

·         150g (5oz) plain flour, plus extra to dust

·         150g (5oz) whole blanched almonds

·         1 tsp baking powder

·         150g (5oz) granulated sugar, plus 1tsp to sprinkle

·         3 medium eggs, at room temperature, lightly beaten

·         1/2tsp almond extract

·         1/2tsp vanilla extract

·         450g (1lb) fresh cherries, pitted (if you can’t find fresh cherries, use a 425g tin, well drained)

·         Icing sugar, to dust

1.    Preheat oven to 180⁰C (160 ⁰C fan) mark 4. Lightly grease a 23cm (9in) spring form tin and line the base with baking parchment. Dust the sides with a little flour (tap out excess).

2.    Put almonds into a food processor and pulse until coarsely chopped. Spoon out about a quarter of the chopped almonds and set aside. To the processor add flour, baking powder and 1/2tsp salt. Whiz until almonds in mixture are finely ground. Set aside.

3.    Beat the butter and granulated sugar together in a large bowl using a handheld electric whisk until pale and creamy. Gradually add the eggs. Beating well after each addition-if mixture looks like it might curdle, add a spoonful of flour mixture. Beat in the almond and vanilla extracts.

4.    Using a large metal spoon, fold in flour mixture. Scrape into the base of lined tin and level the surface. Dot over cherries. Mix 1tsp sugar into remaining chopped almonds and scatter over cake.

5.    Bake for 40min or until a skewer inserted into the centre comes out clean. Let cake cool for 10min in tin, then lift out of tin and cool completely on a wire rack. Dust with icing sugar and serve in slices with cream, if you like.

Per serving