An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.

A brilliant cake for a birthday!

Dad’s amazing chocolate panna cotta cake.

A traditional Italian roast pork joint for a special occasion.

Well, hers, mine – and Norma’s too…

A Sicilian specialty made with chickpea flour. I’ve made my variety using lemon-scented basil flowers from Casanova and Daughters of Covent Garden.

Caponata is a Sicilian specialty. I’ve adapted the recipe to include basil flowers scented with cinnamon.

A lovely memory of a Seven Dials gem.

This may seem a little over-the-top for a dinner party – but you will certainly make an impression!

Well, what do you know, here’s a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.

Here’s a really easy way with gnocchi. Add to a quick cheese sauce made with Gorgonzola, add a few chives and that’s it. Use a good Gorgonzola (I’ve used the excellent cheese made by Tosi),

This recipe uses a vignarola recipe but combines with pasta. A very good combination…

These pastries are irresistable. They look and taste delicious.

This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.