Skye McAlpine

Skye McAlpine · Winter in the Highlands

This is a wibbly-wobbly jelly with a soft melt-in-your-mouth set rather than the more solid, gelatinous variety I so strongly associate with childhood tea parties. Plus it has sparkling booze in it, which of course makes the whole thing feel very grown-up. The joy of jelly is that you can (indeed, you must) make it in advance, which in part at least is what makes it such an ideal dinner party dessert. It’s also low-effort, easy to make and both gluten- and dairy-free, so it’s a good option when navigating dietary restrictions.

Skye McAlpine · A Table For Friends

This recipe is very loosely adapted from the tagliolini baked in a sumptuous Parmesan bechamel that they serve at Venice's iconic Harry's Bar. I first made this at home after I ate it at the restaurant and found myself craving more. What I have discovered since is that it also — like most baked pasta dishes, for that matter — lends itself wonderfully well to large gatherings. Firstly, it's the kind of food that everyone loves. And secondly, it can be made well in advance — even a day or so ahead — covered and stored in the fridge, then simply warmed in the oven until golden and bubbly. If you have vegetarians among your number, leave out the pancetta, which is salty and delicious but not integral, and season the already cheesy sauce with a more generous dash of Parmesan.

Skye McAlpine · A Table In Venice

Tagliolini is essentially very finely cut tagliatelle – about as thick as a tapestry needle. It is a delicate pasta that complements the simple, fresh flavours of this sauce particularly well. Because it is so fine, take extra care with the cooking time; more often than not I find that it’s done before I know it. Use fresh egg pasta, if you can, in which case you will need about 600g as it weighs heavier than dried.