This will be the next crowd favourite on your charcuterie board: Prosciutto Wrapped Brie, crispy and salty on the outside, melted and creamy in the centre, with zero prep and maximum impact. Watch video 🛒 INGREDIENTS 90 g Premium Artisan D'Orsogna prosciutto 1 whole brie 👩‍🍳 STEP BY STEP Wrap the brie tightly with prosciutto, place straight into the air fryer and cook until the prosciutto is crispy and the brie is melted and oozy in the centre. Cut, pull apart and repeat.

Watch video 🛒 INGREDIENTS 90 g D'Orsogna Prosciutto Creamy Gorgonzola Fresh figs Balsamic glaze 👩‍🍳 STEP BY STEP Using a small knife, cut a cross into the top of each fig and gently open it. Stuff each fig with creamy Gorgonzola. Wrap tightly with D’Orsogna Prosciutto. Place in the air fryer and cook for around 12 minutes until golden and crisp. Finish with a drizzle of balsamic glaze just before serving.

Bringing guests for Halloween? Here’s an amusing idea inspired by OOGIE BOOGIE from The Nightmare Before Christmas! This spooky snack board is packed with bold flavours and premium meats from @dorsognasmallgoods . Watch Video 🛒 INGREDIENTS: D’Orsogna Prosciutto D’Orsogna Cabannosi D’Orsogna Csabai Salami Bocconcini and black olives Honey with red and blue food colouring Cherry tomatoes and baby carrots Chips and purple sweet potato crisps 👩‍🍳 STEP BY STEP: Mix honey with r

Something terrifying just crawled out of my kitchen, and it’s hungry. Impress everyone with this Halloween Charcuterie Board! Watch Video 🛒 INGREDIENTS: 250g cream cheese Fresh chives, dill and parsley (finely chopped) Cheese strings (for the fingers) @dorsognasmallgoods Prosciutto for that terrifyingly realistic “skin” Bocconcini balls Black olives Blackberries and grapes Crackers and carrots Honey mixed with a few drops of red food colouring 👩‍🍳 STEP BY STEP: Mix the cr

The Roman-style twist you’ll be obsessed with. A creation that’s lighter, crispier, and easier to digest — and yes, it’s having its moment! It’s characterised by its oval shape, airy and crispy crust, and soft interior. Perfect for showing off at brunch or on your next grazing board. Watch Video 🛒 INGREDIENTS (Serves 4–6): For the PINSA dough: 600 g plain or bread flour 320 g water (add gradually) 8 g instant yeast 100 g cold water 12 g salt 20 ml olive oil (plus extra for t

Watch Video Serves 6–8 Prep time: 10 minutes + 3 hours resting time
 Cook time: 20 minutes   Ingredients:   For the dough 500 g strong bread flour 3.5 g (½ sachet) dry yeast 350 ml lukewarm water 1 tablespoon salt 1 tablespoon olive oil, plus more for greasing and folding   For the topping 2 x 400 g tins whole peeled tomatoes 2 garlic cloves, finely minced salt and olive oil dried oregano 300 g  mozzarella or fior di latte, torn or grated 4–6 marinated artichoke hearts, quart