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.

Aubergine (Eggplant) Caviar with lemon and yogurt

This eggplant caviar is fresh and lemony. A little cumin gives it a hint of the Middle East.

Lentil and celeriac salad

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

Aubergine (Eggplant) Crostini

Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. It is easy to cook eggplant in too much oil, since it is something of an oil sponge… this recipe seals the eggplant before oil is added so that you use less oil.

Tomato and Basil bruschetta

In Italian, this simple but delicious tomato appetizer is pronounced "Brusketta". Obviously, use the tastiest tomatoes that you can get hold of. Often, cherry tomatoes have a lot more flavour than larger varieties.
Guinea Fowl with Walnuts and Grape Juice recipe

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.

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...