This decadent,silky sauce comes together in a blender.
The Italian answer to French beef tartare,dressed in freshly pressed olive oil.
This is one of my go-to dinners during the week;it’s quick,nourishing and versatile.
You’ll get crunchier crackling if you scatter salt flakes generously over the skin and let the stuffed and rolled pork sit uncovered in the fridge overnight.
Based on a classic French casserole,this version is slightly lighter but just as cosy.
This nourishing,gently spiced tofu and vegetable dish certainly banishes the chills.
This recipe makes twice as much “mayo” than is needed for the salad,but it’s a staple in my house,and great in raw vegetable slaws.
The flavours in this salad are so vibrant they'll disarm anyone! It works beautifully with just about any seafood;use tinned tuna if you want to make it really simple but be sure it is a brand that supports sustainability. If you do poach fresh tuna,prepare a day ahead for best flavour.
Italian is the cuisine I always fall back on when cooking at home. Vanessa,my wife,has a background in Italian kitchens. This baked ricotta gnocchi is a favourite dish of hers.
I find winter just as appropriate a time for salads as summer,especially given that fennel – an all-time favourite of mine – is at its peak in the cooler months. I've dialled up the warm flavours here,with a spiced dressing filled with cashews and sunflower seeds. The dish is a delight on its own,of course,but can also be served as part of a feast. While the asafoetida in the dressing is optional,it's well worth seeking out;it really does make this winter beauty sing.