
Bianco mangiare (a traditional blancmange)
This dessert has clear Arab origins and is traditional in Sicily, Sardinia and the Val d'Aosta. It is generally made with cow's milk but in the Sicilian county of Modica it is made with almond milk.

Zuppa inglese
This dessert often gets translated as “trifle”. It is a layered dessert like trifle, but is as far as one can get from the jelly and sherry of British offerings.

Chicken in a rich herb, olive and vegetable sauce
The hint of orange rind and the tang of the olives make this chicken dish very special.

Artichoke sauce for pasta
Artichokes can seem daunting - what to do with all those leaves??!! But once you have conquered the fear, this nutritious and delicious vegetable will become a favourite.

Carciofi alla romana – braised artichokes
These make a tasty little side dish or aperitif.

Cannellini beans with tomato and herbs
Literally the name means “in the manner of little birds”: this is the way that small birds were cooked up when they were brought home from a morning’s hunting. Cannellini beans are so much nicer...

Lentil and celeriac salad
A great way to eat lentils when the weather is war. This salad has great bite and a lovely flavour.

Simple zucchini (courgette) pasta sauce
When the zucchini glut is upon us, we have this a couple of times a week. It’s light but fragrant and satisfying.

Panzanella ~ Tuscan bread and tomato salad
This is a great dish to make a couple of hours in advance in the summer, to have ready waiting for you in the fridge when you get back home. It is light yet satisfying.

Guinea Fowl with Walnuts and Grape Juice
This is a great dish for the autumn, with the nuts adding texture and the just-harvested grapes adding a smooth sweetness.