Mamma Rosa knew what she was doing: tender savoury meatballs, crunchy crust, melting cheese … mmmm Scented with marjoram.
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Burrata, a little dome of happiness, filled to bursting with a rich creamy centre, barely holding its shape, and just wanting to burst open on your plate. Let it!
Simple and seductive – juicy, sweet, salty, crunchy – a brilliant combination.
This is a stalwart of the Italian kitchen – spectacular on pasta, fab to layer with vegetables like eggplant and zucchini, and great with polenta or to jazz up bruschetta …
My son Luca reckons this is the best chicken dish he has eaten – ever!
Look what 10 minutes in the kitchen can produce! Clean fresh exhilarating flavours – perfect for mid-week dinner.
For those miserable days when a cup of soup won’t do … bring on the crunchy cheesy golden scones. Yes sir!
Grapefruit, oranges, chilli, mint, kaffir lime leaves and crushed peanuts – fresh, crisp, crunchy!
Great way to start the day: Purple Power!
Eat your colours for breakfast.
How has Jeremy Dixon managed to sell a stack of books without being in the media spotlight and who publishes his books anyway?
Rosti with a difference.
Eat your purples – it’s easy with this salad.
Croque madame makes no apologies for being extra rich, gooey and drippy, and for being lip-smackingly good, filling and ultra satisfying.
Sometimes the French get it just so right: bread, cheese, ham, all bundled together into the most glorious mouthful.
This stuff’s addictive. There’s no cure. If you make a batch, you’ll simply have to invite neighbours around and not let them leave until the lot is eaten, otherwise you’ll eat it all yourself.
Hi. Ilaria here. It was freakish energetic excitement that helped us get out of bed at a goddam awful time in the morning to catch a cheap flight to Barcelona. But it was all worth it once we touched down about 10am, Spain-time. This city boasts a curiously beautiful balance of 21st century inevitability and […]
Cavolo nero is a bit different to other cabbages because it doesn’t form a head – you know, grow into a ball!
Tuscany makes me think of tomatoes, basil, and the beach. Oh, and this gorgeously fresh tomato sauce.
This makes the sweetest tomato sauce imaginable, but you must start with great tomatoes.
Whoa – limes are a riddle. Persian limes are not grown in Persia. Mexican limes originated in Malaysia. South Indian limes are sweet, not sour!
Golden crunch meets sweet spice – Yum!
If lining tins with pastry scares your pants off, just make one big free-form pie. It’ll taste just as good.
Dried figs are honey sweet, fruity and sort of figgy tasting, and a bit gritty, but that grittiness is a good attribute as it provides texture. The skin might look like elephant hide …
Need something to fill hungry tums midweek? Chunky pasta with chorizo tomato sauce is the answer! Easy, filling and bags of flavour.
There are some people who won’t make pastry because they hate getting dough under their fingernails. If that’s you, I’ve got just the tool!