Pancetta and vermouth risotto with roasted pine mushrooms

Pine mushroom and risotto season is here.

Quick squash lasagne

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

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.

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.

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.

Yuzu slice

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

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.

Tondini di formaggio

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

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.

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.

Semolina pasta dough

Semolina pasta dough is easy to make, and best for any hand rolled pasta shapes.

Pasta Carbonara

Twirling spaghetti alla carbonara around a fork, stabbing guanciale to accompany each luscious bite is a gastronomic rite of passage for travellers to Rome.

Lamb pilaf fatteh

Fatteh is a dish popular in Middle Eastern cuisine, where crisp bread is crumbled over, which adds a wonderful textural element to many dishes - try it on a salad, braise or pilaf as we have here.

Grilled zucchini and buffalo mozzarella salad

Zucchini and buffalo mozzarella is all it takes to create a beautiful side dish for any barbecue.

Italian meringue

A smooth and glossy finish to tarts and cakes, the Italian meringue is a very versatile frosting that can also be used to lighten desserts.

Crème caramel

Caramel and custard are two of our favourite things combined.

A very simple chocolate mousse

A dark chocolate mousse is something that is so simple to make, and indulgent to eat.

Tarte au citron meringuée

A lemon meringue tart is so beautiful and theatrical.

Gâteau St-Honoré

A showstopper dessert to make next weekend.

Brown butter and honey madeleines

These buttery little cakes which ar best served from freshly baked from the oven, can't be beaten.