Ribollita

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

Pork and cabbage rolls

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

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.

Lemongello

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

Fritto misto

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

Rouille

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

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.

Salade Niçoise

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

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.

Bouillabaisse

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

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.