Well, hers, mine – and Norma’s too…

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

This is an Italian stew made from spring vegetables including artichokes, broad beans, peas.

The Italian tricolor? A caprese salad? But it’s not mozzarella – it’s tofu. Tofu and avocado are a match made in heaven – so can the partnership be more inclusive ? Absolutely.

Roasting tomatoes is a useful technique for adding sweetness and depth of flavour to tomatoes.

This is one of the best ways to enjoy artichokes. I got these artichokes from Kingston Market – they’re fresh in from Italy.

Inspired by Franco Manca’s merguez sausage starters, I made my own merguez, but as a meatball.

‘With all the Mediterranean weather we are experiencing recently – what better time to serve up a fresh al fresco seafood pasta.’

‘Here’s a healthy, easy Baked Cod recipe from Dad. Delicious fish on the bone that holds in all the juices, garnished with black olives and basil.’

‘I tend to get home late from work and this little beauty is simple, warming and very quick to make.’

‘Ah, roasted peppers, a flavour of my childhood. Well mainly peeling the peppers – but it is so worth it.’

‘How to make delicious, sweet piedmont peppers at home in less than an hour.’

‘I’m loving this orzo pilaf dish, inspired by Middle Eastern and Mediterranean flavours. What’s great is it makes for yummy leftovers for lunch!’