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

Gorgonzola has quite specific likes – I’ve tried to find good partners for both the dolce and piccante.

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.

Salmon en croute are brilliant – part pie, part pastie, part Salmon Wellington – what’s not to like?

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This vegetarian artichoke pesto-style sauce is perfect with oreccihette pasta shapes. It works a treat.

‘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.’

‘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.’

‘Late lunch, cold winter night, tired… Whatever the excuse the classic cheese on toast will save you…’