Seriously tasty prosecco recipes that aren't cocktails

• 200g smoked salmon (or gravadlax if you’re feeling extra fancy!)
• Bunch of fresh dill
• 80g mustard seeds
• 50ml red wine vinegar
• 75ml prosecco
• Pinch of brown sugar
• 24 blinis

1. Place the mustard seeds, sugar, vinegar and a pinch of salt into a frying pan. Heat until bubbling and then simmer on a low temperature for 3-4 minutes, or until the seeds have absorbed some of the vinegar.
2. Remove the pan from the heat and stir in 50ml of prosecco.
3. Transfer the mixture to a food processor and blend into a fine purée, adding the remaining prosecco halfway through. Season to taste. 
4. Spread a thin layer of your purée on each blini, finishing with a small, rolled piece of smoked salmon. Garnish with a sprig of dill.

• 1 slice of bread
• 200g raw scallops
• Seafood shells
• 200ml milk
• 2 tbsp plain flour
• 50g butter
• 100ml prosecco
• 100g mature cheddar cheese
• 1 clove of garlic

1. First, make a béchamel sauce. Add 25g of butter to a small saucepan and melt over a low heat. Gradually add the flour and gently whisk into a dough, before pouring over 200ml of warmed milk (in stages), until the mixture becomes smooth. Allow the sauce to bubble for 2-3 minutes before stirring in your cheese, until melted. 
2. Once melted, add the prosecco and stir continually for around 1 minute before turning off the heat.
3. Toast your slice of bread until golden brown, then crumble into tiny pieces.
4. In a small, non-stick frying pan, melt the remaining 25g of butter before adding your scallops and a finely chopped garlic clove. Season with salt and pepper, and pan fry for 2-3 minutes flat side-down (until golden brown), then turn and cook for a further 1-2 minutes. The scallops should be springy to touch and hot in the centre, when tested with a metal skewer.
5. Place your cooked scallops into the shells, pour over the cheese sauce, and sprinkle with breadcrumbs to finish. 
6. Add freshly chopped herbs of your choice and oven bake at 180-degrees for 7-10 minutes, or until golden brown on top.

• 50g dried porcini mushrooms
• 1L boiling water
• 1 vegetable stock cube
• 2 tbsp olive oil
• Handful of shallots (finely chopped)
• 2 garlic cloves (crushed)
• 250g chestnut mushrooms (roughly chopped)
• 300g risotto rice
• 175ml prosecco
• 25g butter
• 50g parmesan (grated)

1. Place the porcini mushrooms in a large bowl and pour over the boiling water. Soak for 20 minutes before draining into a separate bowl. Crumble your stock cube into the mushroom liquid.
2. Heat the oil in a deep frying pan over a medium flame. Add your shallots and the garlic, frying gently for about 5 minutes, until soft. Stir in the chestnut and dried mushrooms, season with salt and pepper, and cook for a further 8 minutes.
3. Tip in the rice and cook for 1 minute. Then, pour over the prosecco and allow it to bubble, so the alcohol can evaporate. 
4. Keeping the pan on a medium heat, gradually add ladle-sized amounts of your stock, ensuring the rice is moist but not swimming in liquid. It should take around 20 minutes for the rice to become creamy, plump and tender.
5. Once cooked, take the pan off the heat, stir in the butter and add half the parmesan, saving the rest for sprinkling on the top.

• 300g strawberries (hulled and quartered)
• 250ml prosecco
• 450ml elderflower cordial
• 25g white caster sugar
• 4 leaves of gelatin

1. Add an even amount of strawberries to each glass and pop them in the fridge, along with your prosecco bottle.
2. In a medium pan, combine the cordial and sugar, stirring over a low to medium heat. Once the sugar has dissolved, bring the liquid to a boil. Reduce the temperature and simmer for 5 minutes, then remove from the heat.
3. In a small bowl, cover the gelatin leaves with cold water. Leave for around 5 minutes, until they’ve become completely soft. Remove the leaves and squeeze out as much liquid as possible.
4. Once you've removed the excess water, add the leaves to the elderflower syrup and whisk until fully dissolved.
5. Pour the chilled prosecco into the cordial, briefly stir and then evenly pour over the strawberries in each glass. Pop in the fridge to chill, for at least 2 hours.

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