Seppie Ripiene al Sugo (Stuffed squid in tomato sauce)

This dish, which originates in the southern Italian province of Puglia,  can be found all over Italy’s  Adriatic and Mediterranean coasts.  It is a classic example of Italian “cucina povera” – literally “cuisine of the poor”, the art of making expensive ingredients go a long way  with cheap ingredients such as  breadcrumbs made from yesterday’s

Côtes de porc au cidre (Pork chops in cider)

This is a classic Normandy recipe, reflecting the abundance of apples in a region currently  too far north to make wine. Pork and apples have a great affinity, and there are multiple recipes for this classic dish. I prefer to keep it simple, using only high quality organic pork chops on the bone, garlic, cabbage,

Zucchine ripiene (stuffed courgettes)

Stuffed vegetables are a classic in French and Italian cuisine, generally served as an antipasto or a side dish.  However they also make a terrific vegetarian alternative for a main course,  something not too dissimilar to the roast meat or fish that everyone else is eating.   I like to use basil to flavour this

Mushroom Pâté

I recently hosted a lunch where I served Foie Gras with toasted brioche and trimmings as a starter. One of my guests was a vegetarian and I wanted to serve him something that was plant based but at the same time similar to what everyone else was having. Mushrooms – with their own meaty “umaminess”