This recipe serves 4. Editor’s Tip: Dried porcini mushrooms are the secret ingredient for infusing the Marsala wine sauce ...

Increase the heat and pour in the Marsala. Bring to the boil and let it bubble for 2 minutes. Stir in the passata, sugar, orange zest, raisins and basil. Season with salt and pepper. Reduce the ...

They also have an affinity with nuts. Add sultanas to savoury sauces or stuffings for game and fowl – try guinea fowl with Marsala sultana sauce, or quail stuffed with wild rice, pinenuts and ...

This one cooks in a saucepan, just like a risotto. To prepare the prunes, gently heat the Marsala, brandy, orange juice and sugar in a small saucepan, stirring until the sugar dissolves.