A week or so ago I went to visit a small island off the south of Sardinia (Isola di San Pietro) and wandered around its main (and only)...

Nettle Gnudi, Sage Butter & Pecorino Nudity has never been so appealing.. A charming name for a delicious thing, gnudi are really just...

The abundance of bitter flavours in Italian cooking has been a revelation for me. I've already waxed lyrical about the bitterness of...

A perfect cake. Bottom layer 150g sugar splash water slices of blood orange Batter 100g polenta 150g flour 2tsp baking powder 200g sugar...

Campari is my poison of choice. And poison it is too – as red as the devil himself, bitter, pungent and shrouded in mystery. Developed...

What do you call a cook without a kitchen? I've always wanted to write about food, but I've sort of held off, pushed it to the back of my...

I never used to believe in poaching peaches; I thought a peach couldn’t be improved upon. It needed to be eaten and that was all. Then I...

The trouble with recipes is I often feel they are in fact anti-cooking, or at least they make us think about food in the wrong way. A...

Apricot stones, when bashed with a pestle and mortar or cracked with nutcrackers, contain a small, slender, almond-like kernel. This...

'Mad dogs and Englishmen go out in the Midday Sun'. It’s funny isn’t it, how we change. The first summer I arrived here, last summer in...

It's funny, isn't it, how we all of us have our culinary blindspots. I remember reading about Elizabeth David's devotion to instant...

There are some pieces of equipment which call you into the kitchen. Anyone who cooks often will know and appreciate the joy of a sharp...

It is a mystery to me why granita is not more popular. We all know and love the creamy delights of gelato, but its zingy, granular cousin...

I'm back in England and have just caught the cusp of Autumn. One of the saddest things about life in Sardinia is the lack of this, my...