These are seriously so good that I swear they’ll beat any kebab and falafel combo that a 1am service, or any other time, can offer you.
Easy cornbread recipe using polenta and olive oil.
Summer. Vegetables. Easy.
Juicy lamb roast to share with friends.
Time for autumn ‘shrooms!
Ilaria’s got it sorted: Soften tomatoes in garlicky oil, squish down, and there’s your sauce!
What’s with this eggs and avo thing? Just try it.
Punchy heat in fire-engine red in the form of a spicy tomato dal – dig in!
Spicy and warming, Ilaria’s got just the thing for cold nights!
Shiny and green, sweet and crunchy, here’s an easy midweek broccoli dish.
Introducing my roast pumpkin and pear salad – possibly one of the most delicious combinations of fruit and veg ever.
Stunning to look at, full of goodness and tastes divine.
Freekeh freak-out! Traffic light bright!
Caesar Salad? I’m doing it my way!
Ilaria’s magic balls! Fluffy golden brown, dissolve in your mouth = gotta have!
This soup is insanely easy – you probably can’t get much simpler than this.
The last few weeks in London have been an absolute dream. The sky is blue (mostly), and dotted with white puffy pillows of cloud … Ilaria dines in London with her flatmates.
Ilaria’s at it again – dreaming of summer while in the depths of a dreary London winter.
Cook in the pan. Serve in the pan. Only one thing to wash. Mum – it could be good for you on Waiheke to save water!
This makes the sweetest tomato sauce imaginable, but you must start with great tomatoes.
Thatched roof, pig on a beach, Durdle Door, whatever next!
Ilaria goes wandering.
My kind of bread – mix it, bake it, eat it. No kneading, rising or faffing around with these babies.
Basically, a big feast of carby-goodness will always put a smile on my face.
I know, I know, strange word, and I didn’t know what it was until about a year ago when someone made it up …
It’s the magical mushroom season and I’m hooked!
I’m addicted to mushrooms, or ‘the ‘shrooms’ as we call them!
This time of year to me means eating light and eating outdoors. I have my dad Remo to thank for the inspiration for this recipe. He’s constantly pottering away in the garden and has got the greenest thumbs I’ve ever seen, though not literally, of course, haha … that could be a bit spooky. The zucchinis I’ve used here are some of his little babies.