Are two of my favourite foods. There is something a little bit magical about what happens when a food that is slightly sweet and vegetal,...

I cleaned out my top fridge-shelf this weekend (life under lockdown really is thrilling) and found no less than five open jars of...

A good person, a generous soul, someone as good and wholesome as a piece of bread. My friend Loredana is un pezzo di pane. I heard this...

This is one of my favourite recipes of all time. Based on Nigella's classic and brilliant Lemony Linguine (which has rightly won itself a...

Or......Quince Jelly Quinces (mela cotogna - or cotton apples as they are known here) are a pesky fruit. They're procrastination...

Saffron Custard & Panettone Pudding The best thing about Christmas in Italy is Panettone. This yeasty-sweet, yellow brioche-style bread...

I have been bottling things up lately, in a physical sense that is. There are some jars of raspberry pink pickle on the shelf to prove...

It seems almost counterintuitive to make jam from figs, when a ripe fig is so jammy already. If – however - you find yourself in a...

Not being able to travel, making food from elsewhere is one way of capturing a place without a plane journey. The other day I met a Roman...

I read about this combination first in Caroline Craig’s book, Provence, and then in Diana Henry’s Salt, Sugar and Smoke. It’s a delicious...

It is the time of roses. The garden is blousy with them. I always think of roses and their scent being somehow quintessentially English,...

Apricots were definitely not a part of my childhood. Growing up in rural Devon in the 90's I don't think I ever even saw one. I remember...

I have a mixed relationship with pancakes. Drop scones, or the small, round, fluffy variety of pancakes, were a big part of my childhood,...

Nobody knows why it’s called The Indiani but The Indiani remains its (unofficial) name. The pronunciation is not like Indiana of Indiana...

Yesterday my little brother cooked a recipe for the first time in his life. At the age of 30 you may well think; 'about time'. You see,...

I hate to buck the trend (I love to buck the trend) but as everybody seems to be getting into sourdough I've regressed, rebelled and...

I am not, by nature, a serious person, but I am serious about candied peel. I am serious about it because it is a serious thing. Candied...

I've moved into a new place. After searching for months for somewhere in campagna (the countryside) I have finally found something....

A cliché it may be, but the Sards are no less fond of this 1950’s Italian classic than I am, and I see no reason not to be, because when...

Sardinians love to braise meat with olives, to impart a delicious, olive-scented saltiness, and they also love to cook fennel beneath...