Zucchine flower risotto

Zucchine flowers (also known as courgette flowers) are very popular in season, and can be cooked in various ways, including lightly battered and deep fried as a delicious antipasto.  In this recipe they form the basis of a delicately flavoured and delicious creamy vegetable risotto, ideal for vegetarians.   Risotto rice is a short grain

Confit of duck with warm lentil salad

This is a very popular dish in Bistros and Brasseries throughout France.  To confit something is to cure it using salt, slow cook it in fat until tender  and then store it in the by now flavoured cooking fat to keep it airtight.  It was the way certain types of meat were preserved over a

Gravadlax (dill cured salmon)

Curing with salt and sugar is a long established method to preserve fish and this recipe originates in Scandinavia rather than the Mediterranean.  Curing draws out moisture from the fish which enables it to to be kept safely for up to 2 weeks in the fridge, and infuses the flesh with a delicate  flavour of

Pork chops with olive oil, garlic and rosemary

This dish has some of the flavour of porchetta, but is quick and easy to make in a frying pan with a few simple ingredients, and makes a good standby quick dinner if you don’t have a lot of time.  Marinading the meat  in olive oil, white wine, rosemary and garlic imparts a delicious flavour