Artistic insights, food for thought, and recipes

11th September 2024

Panzanella

Panzanella:  a classical Florentine salad with painterly associations….   Panzanella is a famous Florentine salad, also popular in other parts of Tuscany (notably Posara!). Its basic ingredients are bread and…

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8th August 2024

Pesto rice

Our girls have always loved this dish, and usually request it when they come to stay.  It’s great for dinner parties because you can prepare it in advance right up…

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8th August 2024

Tiramisù

Lois uses a mix of mascarpone and ricotta for a lighter version of this heavenly pud.   Ingredients (serves 6) 3 large eggs, separated50g caster sugar125g mascarpone125g ricotta24 sponge fingers…

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8th August 2024

Tuscan lentils

Lois loves this dish because it just blips away while she’s doing other things in the kitchen, and then transforms from something merely hearty to something utterly delectable at the…

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8th August 2024

Courgette, pea and basil soup

This is a sublimely tasting, vibrant green soup, bursting with Italian flavour with its basil, garlic and olive oil.  It can be served chilled in Summer.  Thank you for the…

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8th August 2024

Pappa al pomodoro

This is actually based on a Jamie Oliver recipe but is the tastiest Lois has found for this traditional Tuscan soup.  We serve it warm in delicate ceramic spoons, so…

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8th August 2024

Salmon with a pistacchio crust

One of the marvellous things about this dish is that it’s almost impossible to overcook the salmon – the crust seems to keep the flesh so succulent.  And for those…

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8th August 2024

Amaretto mousse ice-cream

Lois likes making this ice cream because it is a cinch (in that you don’t need an ice cream maker or the patience of a saint), it tastes fantastic and…

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4th August 2024

Gorgonzola soufflées

Lois serves these twice-baked soufflés on our creative courses, to universal acclaim. They are an ‘Italianised’ version of a Delia Smith recipe (Delia uses Roquefort instead of Gorgonzola), tasting delicately…

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