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Ribollita

Ribollita

A thick re-boiled soup from Tuscany is just the thing for comfort cooking.

Prep time 15 mins

Cook 1 hr (plus re-boiling)

Serves 4-6

Pork and cabbage rolls

Pork and cabbage rolls

Wintertime is the time for slow-grown Savoy cabbage, and the Agrarian Kitchen Eatery's pork, pecorino and cabbage rolls.

Prep time 30 mins

Cook 1 hr (plus resting time)

Serves 4

Daniel Pepperell's prawn tortelloni with brown butter

Daniel Pepperell's prawn tortelloni with brown butter

Somewhere between ravioli and dumplings, the prawn tortelloni at Pellegrino 2000 are easier to make than you think.

Prep time 40 mins

Cook 15 mins

Serves 4-6

Lemongello

Lemongello

Think of this as a the more cool sibling to the jelly shot, without the booze, but with all the flavour.

Prep time 15 mins

Makes about 6

Fritto misto

Fritto misto

A mighty fine fried seafood dish from Pellegrinos 2000 and chef Daniel Pepperell.

Prep time 30 mins

Cook 15 mins

Serves 4-6 as an antipasto

Rouille

Rouille

A saffron-spiked emulsion sauce enriches many dishes, and a classic bouillabaisse.

Prep time 10 mins

6

Lamb shank cassoulet

Lamb shank cassoulet

Cassoulet, a sumptuous dish of beans and meats baked under a crisp breadcrumb crust, is what you need to make for your next weekend cooking project.

Prep 1 hr

Cook 5 hrs (plus overnight marinating)

Serves 8

Salade Niçoise

Salade Niçoise

A classic salad to channel those 'summer on the French Riviera' vibes.

Prep time 20 mins

Cook 20 mins

4

Roasted cauliflower with brown butter, raisins, & capers

Roasted cauliflower with brown butter, raisins, & capers

A roasted cauliflower salad, inspired by French restaurant Jean Georges, from the book, Dinner in French by Melissa Clark.

Prep 15 mins

Cook 40 mins

Bouillabaisse

Bouillabaisse

One of the true pleasures of Provence is found in a traditional fish stew along France’s azure coastline

Prep time 1 hr

Cook 4 hrs

6

Pancetta and vermouth risotto with roasted pine mushrooms

Pancetta and vermouth risotto with roasted pine mushrooms

Pine mushroom and risotto season is here.

Prep time 15 mins

Cook 40 mins

Serves 4

Quick squash lasagne

Quick squash lasagne

Anna Jones' pasta-free lasagne comes with a rich deep tomato sauce and plenty of crisp, baked edges to fight over.

Prep time 15 mins

Cook 35 mins

6

Persian noodle soup

Persian noodle soup

A deeply savoury hearty soup with spice, chickpeas, lentils and pasta thrown in for good measure, from Anna Jones' book, One Pot, Pan, Planet.

Prep 20 mins

Cook 35 mins

4

Ibrahim Kasif's quince and clotted cream (Ayva tatli)

Ibrahim Kasif's quince and clotted cream (Ayva tatli)

Serve this gorgeous Turkish dessert with quince and a dollop of clotted cream for addictive flavour and texture.

Prep 25 mins

Cook 1 hr

Serves 4-6

Ibrahim Kasif's hellim (halloumi) and yoghurt soup

Ibrahim Kasif's hellim (halloumi) and yoghurt soup

A delicious, tangy cheat's version of the much-loved Turkish-Cypriot soup by chef Ibrahim Kasif.

Prep 15 mins

Cook 20 mins

Serves 4-6

Yuzu slice

Yuzu slice

The classic vanilla slice gets a modern upgrade with the addition of yuzu icing.

Prep time 20 mins

Cook 20 mins (plus cooling, setting)

Serves 12

 Gratin scallops with mushrooms

Gratin scallops with mushrooms

The Venetian cicchetti called canestrelli gratinati coi funghi is a beautiful starter that goes sublimely with a glass of crisp, dry Soave on the side.

Prep time 15 mins

Cook 15 mins

makes 10 cicchetti

Tondini di formaggio

Tondini di formaggio

These delicious discs of fried creamy cheese are irresistible, from the cookbook Cinnamon and Salt, by Emiko Davies.

Prep time 20 mins (plus cooling)

Cook 10 mins

Makes 20

Pici, roast duck and oyster mushrooms

Pici, roast duck and oyster mushrooms

Hand-rolled pici is the thick Italian hand-rolled noodle that is deliciously slippery, and best when coated in a rich duck ragu.

Prep time 40 mins

Cook 2 1/2 hours

Serves 4

Simple egg pasta dough

Simple egg pasta dough

An egg pasta dough is perfect for making fresh pasta through a pasta machine with, and once you try it, you'll never buy dried again.

Prep time 15 mins

Makes about 500g